I’ll be the first to confess – I’m not very experienced using yeast in baking products. I’m always afraid it’ll end up as expensive, time-consuming baked paper weights (which has happened – I’ll post the pretzel bread experience later….). After getting new, fresh yeast (ohhhhhhh, it has to be fresh, doh!), I decided to try a new dinner roll recipe. The pictures looked great, so it had to be good, right? Ihearteating.com and all the reviews were right – this is the best dinner roll recipe I’ve ever tried. Started them at five in the afternoon and had fresh rolls by dinner. Soft and buttery with a somewhat chewy top – perfect!
- ¼ C low-fat milk
- 2 Tbsp granulated sugar
- ¼ C butter , divided
- 3 ½ tsp dry active yeast
- ¾ C warm water (105F-115F)
- 2 ½ - 3 C all-purpose flour
- ½ tsp salt
Grease a 12-cup muffin tin; set aside. In a small saucepan, stir milk, sugar, and 2 tbsp. butter together over low heat, just until butter melts and sugar dissolves. Cool to about 100-105F. Pour the milk mixture into the bowl of a standard mixer.
Add the yeast and warm water to the mixer bowl. Let stand for 5-10 minutes, or until yeast is foamy. Add 2 Cups flour and salt to yeast mixture. Using a dough hook, mix on low speed for about 1 minute. With the mixer still going, add remaining flour, ½ Cup at a time. Mix about 1/1/2 minutes or until dough starts to clean the sides of the bowl.
Knead on low speed for about 2 more minutes or until dough is smooth and elastic – the dough will still be slightly sticky to the touch. Place the dough in a greased bowl, turning it to grease the top. Cover the dough with a clean, dry dish towel and let it rise in a warm place, free from draft, for about 15 minutes.
Preheat oven to 425 degrees F. Turn the dough onto a lightly floured surface, and divide into 12 equal pieces. Form each piece into a ball and cut each ball into thirds. Place 3 dough balls in each muffin cup. Cover the muffin pan with the dish towel and let the dough rise for about 15 minutes. Melt remaining 2 tbsp. butter and set aside. Bake at 425 F for 9-12 minutes, or until the rolls are golden brown. Brush rolls with melted butter. Remove from pans and cool on wire racks.
Tips and Stuff:
I buttered the muffin tin instead of using oil or grease and the bottoms of the rolls ended up buttery.
I used about 2 3/4 Cups of flour instead of 3 because the dough looked perfect.
Be sure the little dough balls are round and smooth, or they'll look like the surface of the moon as evidenced in some of my rolls in the photo above.
10 minutes was the perfect baking time.
We only ate half of them, so I wrapped the rest in aluminum foil, put in a freezer bag and popped them in the freezer. Let thaw before warming them.