Chef Scott Peacock's Dinner Rolls
Courtesy of Better Homes and Gardens magazine and Chef Scott Peacock
* 1 cup milk
* 6 Tbsp. butter (room temperature)
* 1 pkg. active dry yeast
* 1/4 cup warm water (105 degrees F to 115 degrees F)
* 2 eggs, lightly beaten
* 3 Tbsp. sugar
* 4 to 4-1/4 cups all-purpose flour (not unbleached)
* 1 Tbsp. kosher salt
* Melted butter
* Heat the milk to 120*F to 130*F; add the butter and set aside to cool to room temperature. Meanwhile, in a large bowl dissolve yeast in warm water. Add cooled milk, eggs, and sugar to dissolved yeast and stir to blend. With a wooden spoon stir in 2 cups of the flour and the salt; stir until smooth. Add 2 cups of remaining flour, 1 cup at a time, stirring vigorously for 3 to 5 minutes until the dough is smooth and elastic and only slightly sticky. (Only if needed, after 3 minutes of stirring and dough is overly wet, stir in 1 tablespoon flour at a time.
* Cover the surface of the dough with lightly oiled plastic wrap. Cover the top of the bowl with a second piece of plastic wrap. Let rise until doubled (1 to 2 hours).
* Lightly butter 24 muffin cups. Gently press the dough to deflate. With lightly buttered hands pinch off generous 1-inch pieces of dough. Fold the dough over, turning and tucking the edges to form a ball. Pinch the seam together to seal. Dip in melted butter and arrange three dough balls in each muffin cup. Let rise until fully doubled (about 1 hour).
* Heat oven to 400*F. Bake rolls for 20 to 25 minutes or until well-browned. Remove from oven. Brush with softened butter. Remove rolls immediately from cups to a wire cooling rack. Let cool about 5 minutes before serving. Makes 24 dinner rolls.