Classic Dinner Rolls Recipe - Cooking Index
Classic Dinner Rolls Recipe - Cooking Index
| 2 | Active dry yeast | |
| 1/2 cup | 118ml | Warm water - (105 degrees) |
| 1/3 cup | 65g / 2.3oz | Granulated sugar - divided |
| 3/4 cup | 177ml | Warm milk - (105 degrees) |
| 1 teaspoon | 5ml | Salt |
| 1/4 cup | 49g / 1.7oz | Butter - (1/2 stick) - softened |
| 5 cups | 312g / 11oz | Unbleached flour - (or more) - divided |
| 2 | Eggs | |
| Melted butter |
Sprinkle yeast over water in large bowl of electric mixer. Add 1 tablespoon sugar. Let stand until yeast is soft, about 5 minutes. Add remaining sugar, milk, salt and butter. Mix in 2 1/2 cups flour; beat until smooth and elastic, about 5 minutes. Beat in eggs, 1 at a time. Stir in about 2 cups more flour to make soft dough.
Turn dough out onto a work surface sprinkled with some of the remaining flour. Knead about 8 to 10 minutes, until dough is smooth and satiny and small bubbles form just under surface, adding only enough flour to keep dough from sticking. Turn dough in a greased bowl. Cover top of bowl with plastic wrap and a towel. Let rise in a warm place until doubled in bulk, about 1 hour, or refrigerate 6 to 8 hours.
Punch dough down. Knead into smooth ball; cover with inverted bowl; let rest for 10 minutes. Lightly flour work surface with remaining flour; shape dough into any of these shapes:
Bowknot: Divide dough into 24 equal portions; working on a lightly floured surface, roll each portion beneath your palms to make a strand 6 inches long. Tie loosely into a knot. Place on greased baking pans.
Pocketbook (Parker House): Roll dough out 1/4-inch thick on lightly floured surface. Brush with melted butter. Using biscuit-cutter, cut into 2 1/2- to 3-inch circles. Use wooden spoon handle to make depression just off center across each circle. Fold each roll over along depression, pressing firmly to prevent halves from opening. Keeping larger side of dough on top, place rolls 1 inch apart on greased baking pans.
Cloverleaf: Pinch off small uniform pieces of dough; working on a lightly floured surface, shape each piece of dough by rolling it beneath your palm into a ball 1-inch in diameter. Dip balls into melted butter; tuck 3 balls into each cup of greased 2 1/2-inch muffin pan(s).
Fantan: Roll dough out to about 1/8-inch thickness on a lightly floured surface. Brush with melted butter. Cut dough into strips 1-inch wide. Stack 6 strips atop one another; cut stacked strips into 1 1/2-inch pieces. Place each stack, with one of the cut ends facing up, in cup of greased 2 1/2-inch muffin pan(s).
Cover rolls with plastic wrap and towel; let rise in a warm place until almost doubled in bulk, 30 to 45 minutes (1 hour if dough was refrigerated). Preheat oven to 400 degrees. Brush rolls lightly with melted butter. Bake until golden brown, 12 to 15 minutes. Let cool slightly on wire racks. Serve warm.
Yield: About 2 dozen rolls.
Source:
St. Louis Post-Dispatch - 11-23-1998 - By Annette Gooch
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