About the Recipe
Homemade Dinner Rolls for the Holidays
Ingredients
2 1/2 cups Warm Water (100-115 degrees)
2 TBSP active/dry yeast
1/2 cup unsalted butter, melted (1 stick)
2 TSP salt
1/2 cup sugar/honey
1 egg
7 cups All Purpose Flour (Unbleached, Unenriched preferred)
Preparation
Mix all dry ingredients in a large mixing bowl with a fork or bread mixer
In another bowl mix the dry active yeast with warm water and 1 TBSP of sugar/honey and let it sit on the counter for 5 or so minutes.
Once the yeast mixture has started to bloom or bubble it is time to mix into the dry ingredients.
Mix all the ingredients by hand or in a mixer. Once the dough has came together most of the way, plop it onto a lightly flour-dusted surface and hand knead for 5 minutes.
Add dough back to a large bowl lightly coated in oil of your choice. Let rise for 30 to 45 minutes*. The dough will double in size. *Depends on the temperature in your house.
Now that your dough has doubled in size, punch the dough. This part is fun. You are going to form your roll balls.
My rolls are usually 50 to 55 grams. Tuck in the corners and roll until a tight ball.
Line the rolls on a sheet pan that is lightly coated in oil. I usually do 5 rolls per row. This depends on your pan size. You want the rolls to be about 1 inch apart for the second rise.
Now that all your rolls have been formed, lay a damp tea towel over the rolls and let them rise for a second time for about 45 minutes to an hour. You can monitor the size of rolls and bake them once they reach the size you want.
Preheat your oven to 350 degrees in the last 20 minutes of your second rise. Add rolls to the oven and bake for approximately 35 to 45 minutes or until golden brown. The internal temperature should be 200 to 220 degrees.
Add butter to the tops when you pull them out of the oven fresh. Enjoy!