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BREADS:
Easy Dinner Rolls
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Easy
Dinner Rolls |
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No kneading
needed...
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1
cup |
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warm
water (105° F. to 115° F) |
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2
packages |
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active dry yeast |
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½
cup |
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butter, melted |
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½
cup |
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granulated sugar |
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3
large |
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eggs |
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1
tsp |
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salt |
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4 to
4½ cups |
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flour |
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additional melted butter |
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1 |
Combine the
warm water and yeast in a large bowl. Let the
mixture stand until yeast is foamy, about 5
minutes. |
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2 |
Stir in
butter, sugar, eggs and salt. Beat in flour, 1
cup at a time, until dough is too stiff to mix
(some flour may not be needed). Cover and
refrigerate 2 hours or up to 4 days. |
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3 |
Grease a
13x9" baking pan. Turn the chilled dough out
onto a lightly floured board. Divide dough into
24 equal-size pieces. Roll each piece into a
smooth round ball; place balls in even rows in
the prepared pan. Cover and let dough balls rise
until doubled in volume, about 1 hour. |
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4 |
Preheat oven
to 375° F. Bake until rolls are golden brown,
15-20 minutes. Brush warm rolls with melted
butter, if desired. Break rolls apart to serve. |
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Servings: 24 |
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Cooking Tips |
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*In this recipe,
don't use quick-rising dry yeast. |
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*Before adding the
yeast mixture, use an instant-read thermometer to check
the temperature of the water. |
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