Soft Dinner Rolls

Light and buttery, these homemade, soft dinner rolls freeze well - make them in a big batch and have them whenever you want!

Course Bread

Cuisine Amercian Heritage

Prep Time 1 45

Cook Time 12

Rising Time 1 20

Total Time 3 17

Servings

Calories 60kcal

Author Marye Audet-White

Equipment

Ingredients

¾ cup whole milk
½ cup butter
2 eggs room temperature
½ cup sugar
1 teaspoon salt
2 packages active dry yeast
½ cup water 110F
4 to 5 cups white flour

Instructions

Scald milk by bringing it just under a boil - bubbles will form around the edge of the pan.
Add butter and sugar to hot milk and let cool to 110F
Add the yeast to the warm water. Stir until dissolved
Add 2 cups of flour to the milk mixture and beat on low speed of a mixer for one minute
Beat in eggs and add yeast
Stir in enough flour to make a sticky dough that leaves the sides of the bowl
Turn out on to a lightly floured counter and knead about five minutes
Place in a buttered bowl, butter the top, and cover with a tea towel.
Let rise until doubled, about 1 hour
Punch down and shape into balls
Place balls in oiled muffin tins and let rise 20- 30 minutes, or until double
Bake at 375F for 12 minutes, or until light golden brown

Notes

Storage:

Store leftover rolls in an airtight container at room temperature for up to 3 days. To reheat, wrap in foil and warm in a 350°F oven for about 10 minutes.

They freeze well, too! Put baked rolls on a baking sheet and flash freeze. Place frozen rolls in an airtight container or ziploc bag.

Nutrition