Dinner Rolls
Warm dinner rolls are hard to beat as an accompaniment to any meal. This dough can be shaped like clover, knots, or ovals.
INGREDIENTS | SERVES 12
- 1 packet yeast
- 3 tablespoons warm water
- 1 cup warm milk
- 5 tablespoons butter, melted
- 1 teaspoon salt
- 1 egg, beaten
- 3 tablespoons sugar
- 4 cups all-purpose flour
Combine yeast and water and let sit for 5 minutes.
Add milk, butter, salt, egg, and sugar to the yeast mixture. Mix well.
Stir in half of the flour with a wooden spoon or the paddle attachment to an electric stand mixer.
Gradually add remaining flour and knead with a dough hook for 10 minutes. To knead by hand, fold dough over in half on top of itself and press it down and away from you. Give it a quarter turn and repeat for 10 minutes.
Put dough in an oiled bowl. Turn dough over in the bowl so that oil coats the entire ball of dough. Cover bowl, and let rise in a warm place for 1½ hours.
Punch down dough, divide into twelve pieces, and roll each piece into a ball.
Place dough balls on a greased baking sheet, cover, and let rise until doubled, about 1 hour.
Preheat oven to 350°F. Uncover rolls and bake for 15 minutes.
Parker House Rolls
These luscious dinner rolls are made by rolling dinner roll dough flat, brushing the rolls with butter, folding them in half, brushing them with butter on top, and then baking them. The Parker House was the restaurant Boston where these rolls originated in the 1850s.
