Credit: The Recipe Critic
4 1/2 tsp Active Dry Yeast
1/2 cup Warm Water
1 tsp Sugar
1 1/4 cup Whole Milk (3.25%)
1/2 cup Sugar
5 tbsp Butter
1 1/2 tsp Salt
5 cups Flour
2 lg Eggs
• Combine Warm Water, Sugar (1 tsp), and Active Dry Yeast, together in a small bowl. We mixed slightly, making sure all the yeast had been touched by the warm water. Set to the side for about 5 – 10 minutes, or until bubbly and frothy. SEE NOTES.
• Over MEDIUM-LOW heat combine Milk, Sugar (1/2 cup), Butter, and Salt, in a medium sized cooking pot. Let mixture warm up, and the butter melt. Once the butter is melted, take the cooking pot off the heat, and let cool until it is lukewarm. SEE NOTES.
• In large mixing bowl, add Flour (3 cups). SEE NOTES. Pour warm milk mixture in, and mix until combined. (Scraping down edges with rubber spatula when needed.)
• Then crack the Eggs into a bowl, and lightly beat them.
• Add the beaten eggs, and yeast mixture (now that it is all bubbly and frothy) to the Flour mixture, mix until combined.
• Start to add the remaining 2 cups of Flour, to the mixture, only adding 1/2 a cup at a time. (You may not need the full remaining 2 cups.) An indicator is the dough starts pulling away from the sides while mixing. Your dough should still be slightly sticky to the touch.
• Cover the bowl of dough with a towel, and let rise to about double its size.
*We placed our bowl of dough (covered) on the stove above the element with the vent from the oven on it, and turned our oven on to 350 C. Took about 45 minutes to double in size.*
• After dough has risen, punch it down, and form dough balls with it, and place them on a cookie sheet. (If dough is to sticky, spray your hands with cooking oil). Make sure to leave room around each of the dough balls. Cover with a towel and let rise (again) to double its size.
*We placed our cookie sheet of dough balls (covered) on the stove above the element with the vent from the oven on it, and turned our oven on to 350 C. Took about 45 minutes to double in size.*
• Preheat oven to 400 C
• Bake for 10 minutes, or until top of roll is slightly hard. Use parchment paper and spread butter on the tops of the rolls. Put back in oven for addition 3-5 minutes.
• Take out of oven when the tops are slightly brown. Use parchment paper and spread butter on the tops of the rolls. (Yes, again. Haha).
• Add your favorite toppings; Jam, Peanut Butter, or regular butter to your rolls.
– “Make sure the yeast gets activated. If the yeast does not activate, your rolls will not rise. I always combine the warm water, yeast and sugar in a separate bowl and make sure it bubbles up before adding it to the other ingredients. I add a little sugar to that mixture, because yeast loves sugar and it helps it to activate. If the yeast does not get bubbly and frothy, start over. As far as knowing how warm the water should be, hold your hand under the running water. You want it to be almost too hot to put your hand in.”
MenuDuet’s Notes: In the picture displayed;
-As stated above, if the yeast doesn’t turn bubbly and frothy, do that part over again. (It worked first time for us, her instructions were really good.) Original Recipe.
-Make sure you let milk mixture cool to lukewarm, if it is to hot, it will kill the yeast.
-Make sure you have a standard mixing machine for this. We don’t, and we killed the motor in our egg beater, haha.
-The first batch of rolls we cooked, we did 12 minutes, buttered, then back in oven for 4 minutes. They tasted amazing, and were super fluffy, but the bottoms looked a bit burnt. (Though when eating them, you couldn’t taste anything burnt at all.)
The second batch, we did 10 minutes, buttered, then back in the oven for 3 minutes. The tops were less brown, but the bottoms didn’t look burnt.
What do we have here? Why, it’s some super scrumptious Dinner Rolls!
This recipe took quite a bit longer, but only because we had to let the dough rise twice, and that takes time. In reality, the prep work for this recipe is super simple.
>> Just make sure you have a mixing machine, we don’t have one yet, so we normally use our little egg beater, well this dough proved to be too much for the little guy, and we had to retire him. Haha. <<
We made our rolls a bit bigger, because A) We never measure when making dough balls or cookie balls. and B) We can use them as buns for sandwiches, haha. Which reminds me, they taste amazing with some peanut butter and jam!
The buns themselves, were soft, and fluffy. We will definitely be adding this recipe to our ‘love-it’ list.
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I took the picture displayed, with my camera.