Homemade bread rolls taste so much better than package ones at the grocery store. This bread dough is so simple to make and it's versatile. It can be adapted with whole wheat and shaped in so many different ways.
Course Bread
Cuisine American
Keyword Bread Rolls, Dinner Rolls
Prep Time 45 minutesminutes
Cook Time 12 minutesminutes
Proofing Time 1 hourhour40 minutesminutes
Total Time 2 hourshours37 minutesminutes
Servings 24rolls
Calories 59kcal
Author Debby - www.AFeastfortheEyes.net
Ingredients
4½ - 5cupsbread flourI used 4¼ to 4¾ cups
1package active dry yeast
1cupwhole milk
3Tbspsugar
⅓cupbutter
1tsp.salt
2eggsroom temperature
Instructions
In a large mixing bowl, stir together 2 cups of flour and yeast.
Heat milk, sugar, butter and salt until warm (120F-130F) and butter almost melts.
Add to flour mixture, along with eggs.
Beat with a mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly.
Beat on high speed for 3 minutes Stir in as much of the remaining flour as you can.
In a stand mixer, knead dough on high to make a moderately stiff dough that is smooth and elastic. (If kneading by hand this takes 6-8 minutes).
Shape dough into a ball.
Place in a greased bowl; turn once to great surface of the dough.
Cover; let rise in a warm place until double (about an hour)
Punch down dough. turn dough out onto a lightly floured surface.
Divide dough in half. Cover and let rest for 10 minutes.
Shape dough into 24 desired shapes (see notes), then place on a lightly greased 13x9x2-inch baking sheet.
Cover; let rise in a warm place until double in size (about 30 minutes).
Preheat oven to 375℉. Bake for 12-15 minutes for individual rolls or 20 minutes for pan rolls or until golden.
Immediately remove rolls from pans. Cool on wire racks.
Notes
WHOLE WHEAT DINNER ROLLS: Substitute 1¼ cups whole wheat flour for 1¼ cups of the bread flour. ONION DINNER ROLLS: Add ⅓ cup chopped green onion or snipped fresh chives to milk mixture BUTTERMILK DINNER ROLLS: Substitute 1¼ Buttermilk for the milk and use only 1 egg MAKE AHEAD DIRECTIONS: Prepare all the way to the second rise (after shaping). Cover shaped rolls loosely with plastic wrap, leaving enough room for the rolls to rise. Chill for 2-24 hours. Uncover: let rolls stand at room temperature for 30 minutes. Bake as directed. SHAPING ROLLS: Butterhorn Rolls: On a lightly floured surface, roll each dough half into a 12-in circle; brush with melted butter. Cut each dough circle into 12 wedges. To shape rolls, begin at wide end of each wedge and loosely roll toward the point. Place, point sides down, 2-3 inches apart on prepared baking sheets. Makes 24 rolls Recipe slightly adapted from:Better Homes and Gardens New Cookbook (14th Edition)