Foolproof Dinner Roll Recipe
July 08, 2009 | By
When was the last time you had homemade bread? There is really nothing like the aroma of freshly baked bread wafting through the house and out into the neighborhood. After many years of searching for the perfect bread recipe, I finally found a foolproof one that makes the best dinner rolls and can also be used to make loaf bread.
A lot of yeast dough recipes call for the yeast to be mixed in warm water, leaving it to chance whether you have the right temperature of water. If too hot the yeast dies; if too cool the yeast won't activate. This recipe takes all the guesswork out of the equation by mixing the yeast directly into a small portion of the flour along with its activating ingredients. I have never failed with this recipe and you won't either. Tip: yeast dough needs warm temperatures to rise (between 70-80 degrees). If you store your flour in a cool place, place your flour canister or a bowl of flour on a warm stove top to take the chill off of it before using. You will notice the difference when you touch it after 15 minutes or so.
This recipe yields 12 -15 large rolls or two loaves of bread. It is a bit time consuming but the mouthwatering reward is well worth your time. Depending on your particular climate (dry, cool, hot, humid) this recipe can be completed between 2 – 3 hours. The rolls make great hamburger buns, and of course the loaves can be served warm with dinner or sliced for sandwiches. Enjoy!
Ingredients:
1 cup water
1 cup milk
1/2 cup butter-do not substitute
1/4 cup sugar
2 teaspoons salt
2 tablespoons active dry yeast
1 egg
6 - 7 cups flour
vegetable oil
Directions:
Preheat oven to 375 degrees Fahrenheit.
In small saucepan, heat the water, milk, and butter until very warm to fingertip touch (approximately 120 degrees.)
Stir together the sugar, salt, and yeast with 2 cups of flour in a large mixing bowl. Add the wet mixture and the egg to the flour mixture and blend on low speed with a hand mixer until moistened; then beat on medium speed for 3 minutes.
By hand, stir in additional 2 cups of flour. Keep adding flour 1/2 cup at a time until the dough pulls away from sides of the bowl and holds together.
Turn out onto a heavily floured surface and knead for approximately 10 minutes until the dough is elastic and smooth.
Place dough in a greased bowl and brush the top with vegetable oil. Cover with plastic wrap and a clean towel to keep warm, and let it rise until double in size (about one hour,depending on room temperature) After the dough has doubled in volume, punch down and follow the instructions below.
For Dinner Rolls
If you are making dinner rolls, divide the dough into 12 - 15 parts and shape each into a ball. Set the balls onto a large 13” x 18” greased cookie sheet. Brush the tops with vegetable oil and cover with the plastic wrap and towel again and let them rise until they are double their volume. Place into preheated oven to bake for 15 minutes.
For Loaf Bread
If you are making loaf bread, divide the dough into 2 equal parts and roll each into a 9” x 13” rectangle. Roll up the rectangle, starting on the short side. Pinch the seams together and tuck ends underneath and put int
o 5” x 9” greased loaf pan. Brush the loaf tops with oil, cover as before, and let rise until double. Place into preheated oven to bake for 40 minutes.
Photos courtesy of Cindi Thayn.
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