Dinner Rolls
makes 3 dozen rolls
The charm of these rolls is that they are so basic. They go with almost anything. Adapt the size of the roll depending on how many you're serving.
Read more about this recipe in the Old Farmer's Almanac Everyday Cookbook.
2 packages (2-1/4 teaspoons each) active dry yeast
1/2 cup lukewarm water
1 cup milk
1/2 cup sugar
1/2 cup (1 stick) butter
1/2 teaspoon salt
1 large egg, beaten
5 to 6 cups all-purpose flour
prep: 30 minutes
total: 1 hour 50 minutes
baking sheets or muffin tins
small bowl
saucepan
large bowl
1. Grease your baking sheet(s) or muffin pan(s).
2. Dissolve or proof the yeast in 1/2 cup of lukewarm (105 to 115F) water and set aside.
3. Put the milk into a saucepan, heat to scalding, then add the sugar, butter, and salt, stirring until the butter melts. Set aside and cool to lukewarm.
4. In a large bowl, combine the yeast and milk mixtures and blend in the beaten egg. Stir in the flour, 1 cup at a time, to form a stiff dough. Turn the dough out onto a floured board and knead until smooth.
5. Place in a greased bowl, turn to grease the top, cover, and let rise until doubled in size. Punch down and divide into 24 to 36 pieces.
6. Shape each piece into a ball and place on the baking sheet(s) or in the muffin pan(s). Cover and let rise until doubled.
7. Preheat the oven to 400F. Bake for 15 to 20 minutes, or until the rolls are browned. Makes 2 to 3 dozen rolls.
