The classic dinner roll we all remember from Sunday or holiday dinners.
1 1/2 cups whole milk 1 cup unsalted butter (cut into 16 pieces) 1/2 cup granulated sugar 2 teaspoons salt 1/2 cup warm (105-110°F) water 4 teaspoons active dry yeast 2 large eggs 8 1/2 to 9 1/2 cups bread flour (measure out 1 cup and reserve) 2 tablespoons whole milk 2 tablespoons unsalted butter
No nutrition information available
Scald milk (heat until just bubbling around edges - may be done in microwave). Stir in unsalted butter, sugar, and salt. Let cool until just warm (105-115°F). Place warm water and yeast in the Cuisinart mixing bowl with a pinch of the flour. Insert the dough hook and press Fold 2 to 3 times to mix. Let stand until foamy, about 5 minutes. Add the cooled milk mixture, egg and 7 1/2 cups of the flour. Mix on speed 2 for 2 minutes. Continuing on speed 2, add the remaining flour 1 tablespoon at a time until a loose dough ball forms that clings to the dough hook and cleans the sides of the bowl. Set the timer for 4 minutes and the speed to 3 to allow the dough to knead. Transfer to a medium-large bowl and cover with plastic wrap (may also be put into a 1-gallon resealable food storage bag). Place in a warm, draft-free place and let rise until doubled, about 45 to 60 minutes. Preheat oven to 375°F. Lightly butter two 10-inch round baking pans. Punch dough to deflate. Divide the dough into 32 equal pieces (each about 2 1/4 ounces). Roll into balls and arrange in the prepared pans. Cover with plastic wrap and let rise until about doubled, about 30 to 40 minutes. Combine the remaining milk and butter, and heat until butter is melted. Just before baking, gently brush rolls with melted butter and milk. Bake in preheated 375°F oven until golden brown, about 28 to 35 minutes (internal temperature of rolls will be 205°F when tested with an instant-read thermometer). Remove from pans and let cool on a wire rack for about 10 minutes before serving. For softer brush each with melted butter just after removing from oven.
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