Feb 19, 2016

Friday Feasting: Best Dinner Rolls

Best Dinner Rolls

"One of my favorite things to make in the wintertime is bread! Normally, the woodstove is going, generating lots of heat and I get a good rise from the dough. While the directions are for kneading by hand, my wrists are shot (carpal tunnel syndrome) from years of making the Eucharist Bread for our parish, years ago.  So, I throw everything into my Bosch mixer to knead for 6 minutes, instead. Kitchen-aid should work, if you have one of those."


2 pkg active dry yeast (4 1/2 tsp)
Pinch of sugar
2 Cups warm water (110-115F)
2 eggs, beaten
1/2 cup oil (I use olive)
2 tsp salt
6-7 cups all-purpose flour


PROOF the yeast with sugar in water for 5-10 minutes, or until it "blooms."

Whisk eggs, 1/2 C sugar, oil and salt together, in large bowl. Add yeast mixture;  whisk to combine.

Stir 3 C flour into the egg mixture using a wooden spoon.  Add more flour, 1/2 c at a time until it becomes too stiff to stir. Turn out onto a floured work surface and knead by hand.

(If using a mixer with dough hook, proof yeast in bowl. Then add additional ingredients to bowl, as directed above. )

Knead dough until it's smooth, but still soft, adding a little flour at a time if dough is too sticky.  Place dough in a bowl coated with non-stick spray and cover. Let rise in a warm place, until double in size, 1-1 1/2 hours.

Punch dough and gather into a ball. With floured hands, shape pieces of dough into balls, about the size of golf ball for small buns; a little smaller than a baseball for dinner size buns.

Arrange on a grease baking sheet, about 1/2 inch apart. Cover rolls with a towel and let rise again until they are doubled, about 45 minutes. Preheat oven to 350F.

Bake rolls about 20-30 minutes, depending on size, until golden, then brush with melted butter and garlic salt. Cool slightly before serving.

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