These rich, white and fluffy dinner rolls will make any dinner extra special.
Ingredients
5 tsp. yeast
1/2 tsp. sugar
1/2 c. warm water
3/4 c. milk
1/2 c. butter, sliced in small pieces
1 tsp. salt
2 eggs
1/4 c. sugar
4 1/2 - 5 c. flour
Directions
In a large bowl, sprinkle the yeast and 1/2 tsp. sugar over warm water and stir until dissolved. (If using a stand mixer, use the whisk attachment for these steps.) Cover and let rest for 5 minutes. Add the milk, butter, salt, eggs, 1/4 c. sugar and 1 1/2 c. flour. Beat on low speed until well blended. Increase speed to medium and beat for 2 minutes. Add 1 c. flour and beat additional 2 minutes. (Change to dough hook at this point.) Stir in enough remaining flour to make a soft dough. Knead until smooth and elastic, about 5 minutes.
Place dough in lightly greased bowl and let rise until doubled, about an hour.
Punch dough down and divide in half. Cover and let rest for 10 minutes. Divide each half into 12 pieces. Place on greased baking sheet and cover and let rise until doubled, about 40 minutes.
Bake at 375 for 15-20 minutes or until golden brown. (If you want your crust to be soft, immediately brush the tops of the rolls with melted butter after baking.)
For Brown-and Serve Rolls: Prepare the dough as directed. Bake at 275 for 20 minutes until rolls are set but not browned. Immediately remove from the pans to cool. Place in plastic bags. Refrigerate up to 3 days or freeze up to 2 months. To serve, thaw the rolls and bake at 400 for 10-14 minutes.
Yield: 24 rolls
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