Tuesday, April 3, 2012

yeast dinner rolls

Oh, heaven.
I am a big dinner roll fan.
And yeast, people, yeast rolls.
Otherwise, not a dinner roll, in my opinion.
But, see, it has to be just right.
Not too tough, not too tall, not too dense.
Juuuuust right.
Yeasty, fluffy, chewy, split-able for butter, dense enough for butter, but not too dense that the honey runs right off.
These are just about perfect.
But, I'll keep searching, just in case :)

Yeast Dinner Rolls
Makes a big tray...about 24?
Best the day you make them.
Taken from CAH.

4 1/2 teaspoons active dry yeast
2 cups warm water (110* - 115*)
Pinch of sugar
2 eggs, beaten
1⁄2 cup sugar
1⁄2 cup canola oil
2 teaspoons table salt
6 - 7 cups all-purpose flour

Proof yeast with sugar in water for 5-10 minutes, or until it blooms or swells.
Whisk eggs, sugar, oil, and salt together in a large bowl. Add yeast mixture and whisk to combine.
Stir 3 cups of flour into the egg mixture using a wooden spoon. Add more flour, 1/2 cup at a time, but you may not need it all. When dough becomes too stiff to stir, turn it out onto a floured work surface and knead by hand. Knead until dough is smooth but still soft, adding flour a little at a time if it is too sticky. Place dough in a bowl greased with a bit of oil. Cover with a kitchen towel and let rise in a warm place until doubled in size, about 1-1 1/2 hours. Punch down dough and gather into a ball. With floured hands, shape pieces of dough into balls. For dinner rolls, make them a bit larger than a golf ball, but you can make them bigger for hamburger buns or smaller for appetizer buns. Arrange on greased baking sheets about 1/2" apart. Cover with a towel and let rise again until doubled, about 45 minutes. Preheat oven to 350*.  Bake rolls 25-30 minutes, or until golden. Immediately after baking, brush the rolls with melted butter and try not to burn your hands!  Enjoy!

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