Tuesday, June 8, 2010

Never Fail Dinner Rolls

These rolls are the best and they really are never fail! You can also use this recipe for a braided loaf or just do it as the crossiants. I've done it with an herb butter and cheese butter and just butter all are great! Super Yummy!

2 T yeast
1/2c warm water
1 1/2 c canned milk*
1 c very warm water
2 eggs
1/2 c sugar
1 tsp salt
6-8 c flour
2 T butter, melted plus extra for later

Dissolve yeast in the 1/2 c water. In large bowl combine very warm water and sugar, and salt. Mix till dissolved. Add eggs and milk and then the yeast. Add 3 c flour then the melted butter. Add 3-5 more cups of flour. add enough flour till it forms a soft ball of dough, which will seperate from the side of the bowl. Depending on the altitude and mositure in the air will depend on how much flour you need. I use 8 here. Knead on a floured surface until smooth and elastic. Let rise for 1 1/2 hours. Seperate the dough into 3 sections. roll out each section and coat with the reserved melted butter. Use a pizza cutter and cut into wedges. Roll each wedge into a crossiant starting with the wide edge. brush tops with more melted butter. Place on pan and allow to rise about 30 minutes or until they double in size. Bake at 400` for 10-12 minutes.

* if you don't have canned milk you can use regular milk, I perfer using whole milk if I don't have canned. Using the canned milk just makes for a richer dough.

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