Easy Dinner Rolls (you will need to mix up the dough 2 hours - 3 days ahead of time)
1 cup Water (110° F.)
2 pkgs. Yeast (Do not use quick rising in this recipe) (I buy my yeast in bulk, so I used 5 tsp. Yeast... each package of yeast is about 2 1/2 tsp.)
1/2 cup Butter, melted (for dairy-free, use Earth Balance)
1/2 cup Sugar
1 tsp. Salt
4 1/4 cups Flour (I used Better Batter GF All-Purpose Flour)
Combine warm water and yeast in a large bowl (I used the bowl of my stand mixer); let stand for 5 minutes.
With a wooden spoon, stir in butter, sugar, eggs and salt (I just added all of these ingredients into the bowl of my stand mixer).
Add flour, 1 cup at a time and beat as much as you can (you will probably be able to use all of the flour) (Again,
added to the bowl of my stand mixer and let it do the work for me! I
just used the standard beater attachment since GF dough tends to be more
of a batter consistency).
Cover and Refrigerate for at least 2 hours, or up to 3 days.
Grease a 13x9 baking pan.
- Turn dough out onto floured surface.
- Divide into 24 equal pieces (I divided mine into 20 equal pieces of 2-oz. each, if you do not have a scale, just eyeball it)
- Roll each piece into a smooth round ball.
- Place in rows in prepared pan. (I brushed mine with an egg wash: 1 beaten egg combined with 1 Tbs. water).
- Cover and let rise for 1 hour; until doubled (here
is a cool tip for rising: put the covered dough in a cold oven on the
middle rack. On the rack below it, fill an oven safe dish with a couple
inches of boiling hot water, then shut the door. This makes for ideal
rising conditions! :-) )
- Bake until golden brown, about 17 minutes.