Tips: while the above picture shows it a bather dark gold, you should probably not let it get quite so dark or else you will likely burn the bottom. If I had any clear pictures from Thanksgiving I would show you, but it is more of a pale golden brown.Dinner Rolls
After many test runs of different rolls, I made these for Thanksgiving. Glad I did because they were received by rave reviews. I love when that happens.
- 2 cups milk
- 3 tablespoons sugar
- 1 1/2 teaspoons salt
- 4 tablespoons butter, room temperature, plus more for bowl and baking sheets
- 1 envelope active dry yeast (1 scant tablespoon)
- 1/4 cup warm water (110 degrees)
- 5 to 6 cups all-purpose flour, plus more for dusting
- Bring milk, sugar, salt, and 2 tablespoons butter to a simmer in a large saucepan, stirring until sugar and salt have dissolved and butter has melted. Remove from heat, and let cool to 110 degrees.
- Meanwhile, sprinkle yeast over warm water in a small bowl, and let stand until foamy, about 5 minutes. Stir into milk mixture. Add 5 cups flour, and stir until a stiff dough forms (if dough is too sticky, add more flour, 1/4 cup at a time).
- Turn out dough on a lightly floured work surface, and knead until smooth. Transfer to a large buttered bowl, cover with a clean kitchen towel, and let rise in a warm, draft-free place until doubled in size, about 2 hours.
- Divide dough into 24 pieces. Roll each piece into a smooth ball. Space 2 inches apart on buttered baking sheets, and cover each with a towel. Let rise until doubled in size, 45 minutes to 1 hour.
- Preheat oven to 400 degrees. Melt remaining 2 tablespoons butter, and lightly brush on top of rolls. Bake until light golden brown, 10 to 15 minutes. Let cool on sheets on wire racks. Rolls can be stored in an airtight container for up to 2 days or can be wrapped and frozen.