…and they set that bar high.
This recipe for homemade dinner rolls goes out to Joe and Kamala and to everybody who voted this year, regardless of who you voted for.
Adapted from “The Best Homemade Dinner Rolls Ever!” on The Stay at Home Chef food blog.
Contains dairy, eggs, and gluten.
Makes 24 generous size rolls.
Total rise time is 2 and ½ hours, so plan for over 3 hours in all.
You will need…
2 cups warm milk, at 110 degrees
2 tbsp active dry yeast
¼ cup granulated sugar, with 1 tsp removed for proofing the yeast
1 ½ tsp salt
6 tbsp butter, softened significantly (and a bit more for the end)
2 eggs, large or XL both work here
Up to 6 cups all-purpose flour, maybe a tad less, you will see…
cooking spray for the bowl and pans (I like Trader Joe’s brand coconut oil based spray)
1 tbsp melted butter to finish
Heat the milk in the microwave in a large measuring cup until it is 110 degrees. (Remember to stir it a little when you measure it to avoid hot spots or cold spots.)
Add the yeast and 1 tsp of the sugar, incorporating with a small whisk or a fork. Let stand for 10 minutes to proof the yeast; it will become extremely foamy.
Beat the eggs in a small, separate bowl.
Pour the yeast mixture into a very large bowl and add in the remaining sugar, salt, butter, and eggs.
Start adding flour one cup at a time, mixing with a wooden spoon. You will add between 5 and 6 cups of flour in total. When the dough begins to look like a single blob in the bowl, flour the counter and your hands, and turn the dough out to knead it. Knead for approx 6 to 8 minutes, until the dough is still a bit sticky but has come together into a very even and evenly-sticky mass.
Spray a very large mixing bowl with nonstick spray. Put the ball of dough at the bottom and cover with a damp towel. Let rise 90 minutes.
In the mean time, prepare two cookie sheets or other large baking sheets by spraying them with nonstick spray. Don’t use aluminum foil – I tried that and found the rolls came out better when they sat right on the pan.
Gently punch down the dough and create a rectangular shape. Use a chef’s knife to divide the dough into fairly-even blobs, with the goal of creating 24 dinner rolls. (12 for each baking sheet.) Once you’ve divided the dough, roll each piece into a ball and arrange one by one on the baking sheets.
Cover the finished baking sheets with damp towels and let rise 1 hour.
In the mean time, preheat the oven to 400 degrees.
Once the hour has elapsed, drizzle a last bit of melted butter over the tops of the rolls. You can spread it out a bit using the back of a spoon. Then put them in the oven.
Bake for somewhere between 12 and 16 minutes, checking on them periodically. The baking time will vary based on how exactly much the rolls rose. You’ll know they’re ready when the rolls are very golden on top and starting to turn golden around all sides.
Serving suggestions include a nice fruit jam, or making a mini-sandwich with ham and lots of cheese. And of course, you can eat them as-is, because you just made homemade dinner rolls! Bon appetit 🙂