Rise to the occasion . . . knead, roll, rise, and bake some hot dinner rolls!
My grandmother, Birdie was famous for her homemade dinner rolls. She served them at her cafe in Oregon. Last summer, I was visiting with one of my cousins in Austin. She was raving over Birdie’s dinner rolls served 50 years ago! People will always remember your homemade dinner rolls.
Rise to the occasion . . . bake some dinner rolls today . . .
Delicious every time . . . These rolls make every meal memorable!
- 1/4 cup warm water
- 1 T. sugar
- 1 package dry yeast
- 1 cup 2% or whole milk
- 1/4 cup butter
- 4 cups all-purpose flour
- 1/4 cup sugar
- 1 large egg
- 1 t. salt
In a 1-cup liquid Pyrex® measuring cup, add the water, sugar and yeast. Stir to combine Set aside to rise for 5 to 10 minutes or until frothy.
In a small saucepan set over medium low heat, add the milk. Scald. Remove from heat and stir in the butter. Set aside. Cool to 100ºF to 115ºF.
In the bowl of a stand mixer fitted with a paddle attachment, Add 4 cups flour, sugar, salt, yeast mixture and cooled, scalded milk. Mix until the ingredients are blended. Switch the attachment to the hook attachment. Knead the dough for 5 to 8 minutes.
In a large mixing bowl, add the oil and swirl to cover the sides. Add the dough to the bowl and toss to coat it on all sides. Cover with a clean dish towel. Set aside in a warm, draft-free place to rise until doubles in bulk, about 1 1/2 hours.
About 30 minutes before the dough has risen completely, preheat the oven to 400ºF.
Lightly flour a work surface, a silicon pad is a helpful tool. Roll out the dough into 1/4" thickness. Cut into 1 1/2" strips. Stack the strips. Cut into 2" pieces. Place in lightly greased muffin tins. Cover with a clean dish towel. Set aside until for 30 minutes or until almost doubled in bulk.
Bake for 12 minutes or until golden brown.
Serve with plenty of butter!