Wednesday, October 3, 2012

Dinner Rolls

Whenever I am trying to plan out a meal and I realize I need some sort of bread, I really have a problem actually buying it at the store. Who wants to spend $3-$4 on something that they can make for like $1. I guess we spend money on things like that because we don't have the time to actually make it... so I am excited when I actually do have time to make my own bread. Found this recipe from Martha Stewart and it turned out FABULOUS

- 1/4 cup warm water
- 2 packets active dry yeast
- 1 1/2 cups warm whole milk (or 2%)
- 1/2 cup unsalted butter, melted (plus more for pans)
- 1/4 cup sugar
- 2 1/4 teaspoons salt
- 3 large eggs
- 5 1/2- 6 cups flour


Place water in mixing bowl; sprinkle with yeast, and let stand until foamy, about 5 minutes. In a large bowl, whisk together milk, butter, sugar, salt, and 2 eggs. Whisk in yeast mixture.

Using a Kitchenaid, stir in 5 1/2 cups flour, 1 cup at a time, until you have a soft, shaggy dough (if necessary, add up to 1/2 cup more flour). Switch to Dough Hook and knead until smooth and elastic, 5 to 10 minutes. Spray the inside of a large bowl with cooking spray; place dough in bowl, turning to coat. Cover bowl with damp towel; let stand in a warm spot until dough has doubled in size, about 1 1/4 hours.

Butter (or spray) two 13-by-9-inch baking pans. Divide dough in half. Roll each half into a 15-inch rope; cut each rope into 15 1-inch pieces. Press each piece into a disk, then shape into a ball. Arrange dough balls in prepared pans. Cover pans with damp towel and allow to rise until rolls have doubled, about 1 1/4 hours. 

Preheat oven to 375 degrees, with racks in upper and lower thirds. In a small bowl, beat remaining egg until blended; brush onto rolls. Bake until golden brown, about 20 minutes, rotating pans back to front and top to bottom halfway through. Let rolls cool 15 minutes before serving.

TO FREEZE: follow directions until after 1st Rise. Spray Saran Wrap with Cooking Spray and tightly wrap dough. Put Dough in a Freezer bag and Freeze up to 2 month. When you pull it out allow it to fully defrost (mine took about 4-5 hours on the counter). Start where you left off on the directions, but when you get to the 2nd rise it may take 2+ hours to double. 

1 comment:

  1. This looks so good! I am glad you are back to blogging! By the way - your last pic of Otto was adorable! Hope you are all doing well!


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I have to admit I am not the creator for most of these recipes! Most of these come from friends or the Foodnetwork, and other websites. I usually tweak it, but i get them from other sources. THANK YOU OTHER PEOPLE,but please... use them, circulate them, make them your own. Just make sure you give the credit to the right person, which isn't always me!