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26 December 2005

Dinner Rolls

Here is the recipe I use for dinner rolls. I have been told it is pretty good. It is modified from a recipe taken from one of the cooking classes Nicole took at Ricks College.

Dinner Rolls

8 C flour
1/3 C sugar
3 beaten eggs
1 T salt
2 C milk, scalded
3 T yeast (eyeball it)
1/2 C warm water
1/2 C butter (1 stick)

The mantra of this recipe is "don't kill the yeast." With that in mind, turn your oven on to 350.

Mix the yeast and water. Set aside. Don't let it get cool. The yeast is helped if you sprinkle a pinch of sugar in it.

Scald the milk. Add the butter, salt and sugar. Let it cool. The butter should be melted. If it is too hot, it will kill the yeast. You should be able to stick your finger in and keep it in (100-115 degrees or so).

Combine the milk and yeast mixtures. Let it sit for afew minutes. It is done when the yeast starts to bubble a bit. Add the beaten eggs to the milk and mix well.

Start adding flour a bit at a time. I use the kitchenaid for this (warm the kitchenaid bowl in the oven--not too hot!). Add flour until the mixture is right (takes practice). For me, 8 cups does it. Others will need more or less. The rule is that when the dough stops sticking to the side of the bowl, it has the right amount of flour.

Put the dough into a large greased bowl. Turn once and cover. Set the bown on top of the warm oven and let the dough rise for 50-60 minutes. Then punch it down and begin rolling it into small balls. Place these in the dishes you plan to cook the rolls in. Grease or oil them first.

Let rise for another 50-60 minutes. (This takes practice too. Basically, when the dough has rised "enough" it is ready to cook.) I use glass dishes to cook them in. 20 minutes usually does it, but the bread is done when the tops are golden-brown.

Makes 2-3 dozen rolls.