Tuesday, November 20, 2012

Dinner Rolls

This recipe comes from the little recipe book I got in Maine this summer called "A Taste of Maine Recipe Book".  There are some good-looking recipes in there; mostly old-fashioned and comforting-looking dishes, and of course, lobster, crab, maple syrup, and blueberry recipes are featured.  I want to try the Maple Nut Fudge for Christmas!

This dinner roll recipe looked good and simple, using ingredients like butter and milk for great texture and flavor.  They are supposed to be white rolls, but I used one cup of whole wheat flour.  If you are looking for a Thanksgiving roll recipe, give these a try.  :)

Dinner Rolls
from A Taste of Maine Recipe Book

4 cups flour (use one cup whole wheat for wheat rolls)
1 package (2 1/4 tsp) active dry yeast
1/3 cup sugar
1 teaspoon salt
1 cup milk
1/2 cup butter
3 large egg yolks

1.  Using a stand mixer, whisk together the flour, yeast, sugar, and salt.  In a small saucepan, heat the milk and butter, stirring until the butter melts and the liquid is very warm (about 120 F).  Pour the warm milk mixture, along with the egg yolks, into the flour mixture.  Using a dough hook, mix until all is well-blended.  Knead by hand or in the bowl for several minutes, adding more flour if dough is still sticky. 

2.  Lightly grease the sides of a large bowl, place dough in bowl, and cover with plastic wrap or towel.  Let rise in a warm spot until doubled in size (1 hour). 

3.  Lightly grease a 9x13 baking pan.  Turn dough out onto a floured surface.  Divide dough into 16 equal pieces.  Form into smooth balls and place in pan with any seams on the bottom. 

4.  Let rise again until almost doubled in size, 30-45 minutes.  Preheat oven to 350 F, and bake rolls for 15-25 minutes or until golden brown and cooked through. 

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