The BEST Dinner Rolls from Scratch (seriously THE BEST) |
Author: Anna Moseley
- 2¼ teaspoons yeast (1¾ teaspoons yeast)
- 2¼ teaspoons yeast (1¾ teaspoons yeast)
- ½ cup warm milk (1/2 cup warm milk)
- ½ cup warm milk (1/2 cup warm milk)
- 2 teaspoons sugar (1½ teaspoons of sugar)
- 2 teaspoons sugar (1½ teaspoons of sugar)
- 1 cup hot milk (3/4 cups hot milk)
- 1 cup hot milk (3/4 cups hot milk)
- 1 cup cold milk (3/4 cups cold milk)
- 1 cup cold milk (3/4 cups cold milk)
- ½ cup melted butter (1/2 cup melted butter)
- ½ cup melted butter (1/2 cup melted butter)
- 2 eggs (2 eggs)
- 2 eggs (2 eggs)
- ¾ cups sugar (1/2 cup sugar)
- ¾ cups sugar (1/2 cup sugar)
- 2 teaspoons salt (1½ teaspoons salt)
- 2 teaspoons salt (1½ teaspoons salt)
- 8-9 cups flour (6½ cups flour)
- Dissolve 2¼ teaspoons yeast with ½ cup warm milk. Add 2 teaspoons sugar and stir a little. Set aside.
- Mix 1 cup hot milk, 1 cup cold milk, ½ cup melted butter, 2 eggs, ¾ cups sugar and 2 teaspoons salt.
- Combine yeast mixture and wet mixture.
- Add 8-9 cups of flour 1-2 cups at a time. Knead until the dough is soft, not sticky. Cover and let rise 1½ hours.
- Heat oven to 350 degrees. Lightly grease a baking sheet with butter.
- When the dough has doubled in size, punch it down. Pinch off pieces of dough that are about fist-size. Fold the rough edges of the dough under and place them on the cookie sheet, rough edges down. Tip: the rolls won't rise very much in the oven so make sure to make the balls of dough are about the size you want them to end up.
- Bake 15-18 minutes, or until they are golden brown.
Recipe by Ask Anna at https://askannamoseley.com/2016/11/the-best-dinner-rolls-from-scratch/
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