Friday, September 7, 2012
The World's BEST Dinner Rolls
The other night, I made these dinner rolls to go with our dinner. I felt like the wife of the year, because everything for that dinner came out PERFECT. A roast chicken that was so moist and perfectly cooked it melted in your mouth, scalloped potatoes with green onions and canadian bacon that were so flavorful and cheesy, you couldn't help but go back for seconds and thirds, and fresh corn from the neighbor- need I say more?!
But the dinner rolls, oh.....oh my.
We could have made a meal just from those.
My husband said to me in between mouthfuls of chicken he sandwiched in these amazing rolls: 'I'm having these for breakfast tomorrow, and if you want, you can just pack me these rolls with some chicken in them all week; these are incredible. Moan moan, sigh sigh.'
But since I didn't realize when I started to make the recipe that it made 24 rolls, after dinner I sent my husband to the neighbors with some....Today, our neighbor stopped me on my way out and told me (while he was clutching his chest and his eyes rolled in the back of his head) that they were 'the best rolls he ever had.'
So, if you're still sitting there wondering if you should make these or not, I will help you and tell you that yes, yes you should.
They are so soft, sweet, buttery and everything a roll should be.
The World's BEST Dinner Rolls
Adapted from Our Best Bites
2 Cups of whole milk (yes, WHOLE-trust me)
2/3 cup very warm water
1/2 cup + 1 Tbsp. sugar
1/3 cup butter
2 tsp. salt
4 1/2 tsp. instant yeast
8-9 cups AP flour
3 beaten eggs
Combine milk, water, butter, 1/2 cup sugar, butter and salt in a medium sauce pan over medium heat until butter is melted.
Remove from heat and allow to cool for a few minutes.
In an electric mixer, add the butter/milk mixture, 3 cups of flour and yeast.
Mix til combined.
Add in beaten eggs (eggs must be beaten to ensure everything gets evenly distributed so you get perfect rolls!)
1 cup at a time add in remaining flour until you have a soft dough that doesn't stick to the side of the bowl yet sticks to your finger when you touch it.
It will firm up during the rising process, but you want it to be a little sticky so the rolls are soft and light instead of heavy and dense.
Cover bowl with a hand towel and put in a warm place.
Allow to rise 1 hour.
After the dough has risen to twice it's size, turn dough out onto a lightly floured surface. Cut in half.
Spray 2, 9x13" pans, or a roasting pan (which is what I used) with cooking spray.
Roll one half of dough into a rectangle and cut into 12 equal sized pieces.
Shape each piece into a ball and place in prepared pan.
Repeat with other half of the dough.
Pre-heat oven to 375, and allow rolls to rise 30 minutes.
Bake for 15 minutes or until golden brown.
When you take the rolls out of the oven, immediately rub a cold stick of butter to coat the top of each roll for the most amazing dinner roll experience of your life.
You don't even need butter for these babies- trust me!
Enjoy and Happy Friday!