Dinner Rolls

Dinner Rolls

These rolls are awesome!  Warm and buttery!  They are pretty easy to make and they are delicious!  They are my new go-to recipe for holiday dinners! 

Ingredients:
1/4 cup warm water
2 packets active dry yeast (1/4 ounce each)
1 1/2 cups warm whole milk
1/2 cup (1 stick) unsalted butter, melted
1/4 cup sugar
2 1/4 teaspoons salt
3 large eggs
6-6 1/2 cups flour (spooned and leveled)

Directions:
Place water in a small bowl, sprinkle with yeast and let stand until foamy, about 5 minutes.  In a large bowl, whisk together milk, butter, sugar, salt, and 2 eggs.  Whisk in yeast mixture. 
Using a wooden spoon, stir in 6 cups flour, 1 cup at a time, until you have a soft, shaggy dough.  Add 1/2 cup more flour if necessary.  Turn dough out onto a floured work surface and knead until smooth and elastic, about 5-10 minutes. (I use the dough hook on my mixer to mix in the flour and knead it, using speed 2 for 5-7 minutes).  Butter or spray with cooking spray the inside of a large bowl, place dough in bowl, turning to coat.  Cover bowl with plastic wrap and let stand in a warm spot until dough has doubled in size, about 1 1/4 hours.
Butter two 9x13 baking pans.  Divide dough in half.  Roll each half into a 15 inch rope, cut each rope into 15 1-inch pieces.  Press each piece into a disk, then shape into a ball.  Arrange dough balls in prepared pans.  Cover pans loosely with plastic; let stand in a warm spot until rolls have doubled in size, about 1 1/4 hours.
Preheat oven to 375*F, with racks in upper and lower thirds.  In a small bowl, beat remaining egg until blended, brush onto rolls.  Bake until golden brown, about 20 minutes, rotating pans back to front and top to bottom halfway through.  Let rolls cool 15 minutes before serving. 

*To make ahead: Wrap pans well once they are in dough balls in the pans, freeze up to 2 months.  When you are making them, let them rise in pans 3 hours from frozen and then bake. 


By: Martha Stewart