I have almost finished a whole year of recipe challenge goals. I feel like I’ve learned a lot through this. I will be continuing this recipe challenge next year. I already have goals through June planned out. This month I chose dinner rolls.

I have been making bread for a while and feel like I’m getting better at it. I still have times where it just don’t work. So for making the dinner rolls, my apprehension wasn’t hoping they rise or if they’ll taste good. It was shaping the small ball of dough for the roll. I know there is a technique and I’d get the hang of it, but doing something new always comes with a little nervousness.

When preparing to make the rolls, I told my mom what I was doing. She said a lady who was involved with the Christian school Lucy and I went to made the best rolls. And mom had the recipe. Since I will be making these for Thanksgiving and Christmas and she will be eating some of them, why not make the ones she likes. And since I know the lady that the recipe came from was a good cook, why not make these.

Yield: 24 rolls

Dinner Rolls

Name: Dinner Rolls
Yield: 24 rolls
Ingredients: 1/2 cup water, heated to 100-110; 1 Tbsp yeast; 1 cup milk; 1 cup sugar; 1 tsp salt; 1/4 cup butter; 2 eggs; 5 1/4 cups flour

Ingredients

1/2 cup water, heated to 100-110
1 Tbsp yeast
1 cup milk
1 cup sugar
1 tsp salt
1/4 cup butter
2 eggs
5 1/4 cups flour

Instructions

Dissolve yeast in water. Set aside for 10 minutes. Scald milk by heating it on stovetop to 180. Add sugar, salt & butter. In a small bowl, lightly beat eggs.
Temper eggs by slowly adding a 1/4 cup of the milk mixture to eggs. Combine eggs and milk mixture in large bowl.
Add yeast mixture, combine. Add 2 cups flour and beat until smooth. Switch to dough hook and add 3 1/4 cups flour or if not using a Kitchenaid mixer, stir in remaining flour and mix.
When flour is mixed in, knead for 6-8 minutes, until smooth. Place dough into a greased bowl, cover and let rise in a warm draft free area for 1 1/2 - 2 hours or until doubled. I put on top of my oven with the oven on 170.
Once doubled, pull off a golf ball size piece of dough. Using your finger flatten to make smooth on top. Then tuck the edges under to make a ball. The bottom of the dough with look like this. And the top will be smooth.

Place on a parchment lined or greased baking sheet. Keep doing this until you have used all the dough. Cover and set back in the warm draft free area to rise for another hour.