This recipe is one that I made for Thanksgiving and didn't get a chance to post because I was deep in the heart of the 12 Days of Cookies right after Thanksgiving. I thought with Christmas Day being just 2 days away I had better get the recipes that I am going to be using in one place.
I made these to go with the Pumpkin Sage Dinner Rolls that I was going to be serving. I wanted something that would be a bit more child friendly and these definitely fit the bill. The kids were snacking on these before dinner while we were eating the Brie with Fig Preserve Appetizer!
This is a simple straight forward recipe that made some delicious little rolls.
Dinner Rolls (Better Homes and Gardens New Cook Book)
- 4-1/4 to 4-3/4 cups all-purpose flour
- 1 package active dry yeast
- 1 cup milk
- 1/3 cup sugar
- 1/3 cup butter, margarine, or shortening
- 3/4 teaspoon salt
- 2 beaten eggs
1. In a large mixing bowl stir together 2 cups of the flour and the yeast. In a medium saucepan heat and stir milk, sugar, butter, and salt just until warm (120 degree F to 130 degree F) and butter almost melts. Add milk mixture to dry mixture along with eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
2. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape the dough into a ball. Place in a lightly greased bowl; turn once. Cover; let rise in a warm place until double (about 1 hour).
3. Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in half. Cover; let rest for 10 minutes. Meanwhile, depending on what shape of roll you wish to make, lightly grease baking sheets or muffin cups.
4. Shape the dough into desired rolls and place on prepared baking sheets or in muffin cups. Cover and let rise in a warm place until nearly double in size (about 30 minutes).
5. Bake in a 375 degree F oven for 12 to 15 minutes or until golden. Immediately remove rolls from pans. Cool on wire racks. Makes 24 to 36 rolls.
Butterhorns: On a lightly floured surface, roll each portion of the dough into a 12-inch circle. Brush with melted butter or margarine. Cut each circle into 12 wedges using a pizza cutter or sharp knife. To shape, begin at the wide end of a wedge and loosely roll toward the point. Place point side down, 2 to 3 inches apart, on prepared baking sheets.
Rosettes: Divide each dough portion into 16 pieces. On a lightly floured surface, roll each piece into a 12-inch-long rope. Tie in a loose knot, leaving 2 long ends. Tuck top end under roll. Bring bottom end up and tuck into center of roll. Place 2 to 3 inches apart on prepared baking sheets.
Parker House Rolls: On a lightly floured surface, roll each portion of dough to 1/4-inch thickness. Cut dough with a floured 2-1/2-inch-round cutter. Brush with melted butter or margarine. Using the dull edge of a table knife, make an off-center crease in each round. Fold each round along crease with large half on top. Press folded edge firmly. Place rolls 2 to 3 inches apart on prepared baking sheets.
Cloverleaf Rolls: Divide each portion of dough into 36 pieces. Shape each piece into a ball, pulling edges under to make a smooth top. Place 3 balls in each muffin cup, smooth sides up.
Make-Ahead Tip: Cover shaped rolls loosely with plastic wrap, leaving room for rolls to rise. Chill 2 to 24 hours. Uncover; let stand at room temperature 30 minutes. Bake.I made these into butterhorns and it seems I need a bit more practice with this. LOL!!!
They were a nice, light, fluffy dinner roll that went well with everything!!!