The Best-Ever Fluffy Dinner Rolls
“The Best-Ever Fluffy Dinner Rolls” have been a request for every family birthday dinner or holiday celebration from as long as I can remember. “Just bring the rolls!” has been a standard response from friends to my question, “Is there anything I can bring to the dinner party?” Yesterday I received the following text from our dear friends…
“Can I please have your recipe for those rolls…we are fighting over who gets the last roll.”
Really, I’m just an “okay” cook. However, I think the reason I get many compliments on my cooking is because I cook from scratch. I make most things homemade, not because I am some sort of passionate culinary mama, but because it is just cheaper to make it in my kitchen than to buy packaged foods in the store. After all, I am a woman on a budget, and my only goal has been to provide my family with good wholesome food at a low price.
I am more like my grandmother in my approach to cooking. I use a little of this, a little of that. I frequently ask myself, “Let’s see, I’m out of this ingredient what can I use instead?” My kids don’t have to worry about having to endure mom’s meatloaf recipe because it always changes. But like a rare diamond that emerges from an irritant in an oyster shell, one of my signature recipes has become my fluffy dinner rolls.
A successful recipe rests on two foundations. First start with fresh ingredients. Don’t ever skimp. Second, carefully bring the ingredients together by mastering the techniques of the recipe. Both foundational principles are what makes a recipe shine. So put your apron on and let’s make some fluffy dinner rolls together.
Gather ingredients for Best-Ever Fluffy Dinner Rolls
2 cups of warm water
6 teaspoons yeast
1/2 cup of butter
1/2 cup of sugar
2 eggs beaten
6 cups of flour
1 1/2 teaspoons of salt
Pour 2 cups of warm water into mixing bowl.
Add to warm water: 6 tsp. of yeast 1/2 cup of butter 1/2 cup of sugar
Allow to set for 15 minutes until bubbly and foamy.
In a separate bowl- beat two eggs.
Add beaten eggs to mixture.
Add six cups of flour.
Add 1 1/2 tsp. of salt on top of flour.
Note: Salt in direct contact with yeast will slow the activity of the yeast. Keep them separate until it is time to mix.
Mix ingredients together with a dough hook for 2-3 minutes. Or do it the old fashion way with a spoon.
Turn dough onto a floured board.
Knead dough for 1-2 minutes until smooth on top. Add flour if the dough is too sticky.
To knead=pull dough towards yourself and press down.
Caution: Do not overwork your dough.
Sprinkle flour into a bowl.
Place kneaded dough into the bowl.
Cover with towel. Place in a warm area for one hour to allow dough to rise.
Punch down the dough
Punch until the dough is flat. Do not knead.
Cover with towel, and and allow to rise again for another hour.
Divide dough into
16 equal pieces.
Forming the roll: First, shape dough into a ball.
Forming the roll: Second, pull the top part of the dough.
Forming the roll: Third, pinch the dough on the bottom.
Arrange on a greased cookie sheet in a 4X4 array.Dust the top of the uncooked rolls with flour.
Cover with a towel and allow to rise for 15 minutes.Preheat oven to 375F.
Bake for 15-20 minutes until golden brown on top and slightly brown on bottom.
Serve warm from the oven with butter!
“Blessed shall be your basket and your kneading bowl.”
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