Hallelujah!! I have found it! The best dinner roll recipe ever! These are PERFECT for Thanksgiving dinner 🙂 But, before I turn you loose, there are a few things you need to know about yeast!
1st- You cannot add yeast to water that is too hot! It will die! So when a recipe say’s that the water or milk needs to be a certain temperature, make sure you use a thermometer!
2nd- Make sure that the yeast you are going to use is at room temperature.
3rd-Yeast always rises best in warm water with some sugar! If the yeast is not bubbling up, it wont allow the bread to rise, so start over!
With that being said, here is the recipe!
- 2-1/4tsp fast acting yeast (or 1pkg)
- 1/4c warm water (105°F-110°F) usually the hottest your tap gets is the right temp.
- 2tsp sugar
- 1c milk, just to scalding hot (do not simmer or boil) I microwaved my milk for 30 sec. then tested it, then 30 sec. more. It was perfect after that. It’s important to take the break between each 30 sec.
- 1/3c sugar
- 1/4c butter
- 1tsp salt
- 1 egg, lightly beaten
- 4 ½ c bread flour (dough will be somewhat sticky, but the less you use, the lighter the rolls)
- the remaining stick of butter for rubbing on top of the rolls right as they come out of the oven!
1) Dissolve yeast in 1/4c warm water. Stir in the 2tsp of sugar. Let sit for about 5 minutes until mixture foams up.
2) Heat milk in microwave or in small saucepan on stovetop.
3) Add sugar, butter, & salt to hot milk and stir until butter is melted. Cool to 105°F-110°F.
4) Pour milk mixture into bowl of stand mixer.
5) Add the yeast mixture & egg and mix together.
6) Mix in all-purpose flour, beating to form a soft dough. Knead with mixer for 5 minutes, adding extra flour, if needed. (This is where a dough hook is your best friend!)
7) Place dough in warm oiled or buttered bowl, turning greased side up. Cover with parchment paper and let rise in warm place ( I turn my oven on to about 400 for a minute to warm up slightly then I put the bowl in there, like an incubator) until doubled in bulk, about 60 minutes.
8) Slightly punch down dough. Divide dough into 12 pieces and shape into round rolls. I do this by dividing the dough in half, and stretching it out into a loaf then cutting them into 6 equal parts. ** See below for how to shape the rolls, it’s super easy! Place them, not touching, in greased 13×9×2 baking pan.
10) Cover with parchment paper sprayed with non stick spray & let rise in a warm place until doubled in bulk, about 30–45 minutes.
11) Bake at 375°F for 18–20 minutes or until tops are golden brown.
12) Brush tops of rolls with butter.
**To shape the dough, hold a section of dough in the palm of your left hand. Make a circle with your left pointer finger and left thumb. Using the thumb of the right hand, push the dough through the (tight) circle you are creating with your left hand. This reminds me of playing with play dough when I was little! 🙂 When you get the dough pushed all the way through, pinch together the bottom and there you go! Add them to the pan pinched side down!