These rolls are SO good. I loved the ones that I got to eat. Then I left them on the ledge where I took these pictures and forgot about them, thinking that I was safe since Lily was napping (after a very busy morning of leaf jumping) and Buster has never thought to do anything slightly against the rules. Fast forward two hours and Lily woke up. Unlike her dog, she is very curious and likes to do anything that piques her interest. So, after about 30 seconds of subpar supervision on my part, the whole batch of rolls were ripped up and strewn all over the family room floor. Just because it seemed like a fun thing to do. Thanks, baby girl. You’re the best. Buster wasn’t complaining – he ended up with a feast before I had the chance to clean everything up.
Luckily, I’ll have another chance to make these puppies come Thanksgiving. The are just the best dinner roll. Soft, chewy, slightly sweet. And the dough is really easy to work with since it isn’t sticky. Of course, having a stand mixer is very helpful, but you could also potentially knead the dough by hand. It’s a lot less work than most yeast breads. That’s why I picked this recipe from Sally’s website for this month’s SRC swap. Easy, delicious, and perfect for the holidays!
Classic Dinner Rolls
18 oz. (4 cups) all-purpose flour
1 package (2-1/4 tsp.) rapid-rise yeast
1/3 cup sugar
1 tsp. salt
1 cup milk
4 oz. (8 Tbs.) unsalted butter
3 large egg yolks
Place the flour, yeast, sugar and salt in the bowl of your stand mixer, mix to combine and fit it with the dough hook.
Heat the milk and butter in a small saucepan, stirring gently until the butter melts, and the temperature reaches 115F to 125F (steamy but not boiling). Pour the mixture over the dry ingredients in the bowl, add the egg yolks, and mix with the dough hook in low speed until everything forms a shaggy mass. Increase the speed to medium high and mix/knead for about 8 minutes.
Remove the dough from the bowl, shape it into a ball, grease the bowl lightly with oil, and place the dough back inside, covering with plastic wrap. Let it rise until doubled in size, which is about 45 minutes.
Lightly grease a 9×13-inch baking dish. Turn the dough onto a clean work surface (no need to flour; the dough is soft but not sticky) and gently press to deflate. Divide the dough into 16 equal pieces, form each into a ball, and place in the pan, with the seam side down.
Cover the pan with plasticwrap and let the dough rise until almost doubled, about 30 min. Meanwhile, heat the oven to 375°F. Remove the plastic wrap and bake the rolls until they’re puffed and browned, about 20 min. Serve warm.
Source: Bewitching Kitchen, originally from Fine Cooking