Dinner Rolls

Servings 24 rolls (half recipe)

(2-2.5 cup) 4 -5 cups all purpose flour

(1) 2 tbsp rapid rise, instant yeast (1.25x for active dry yeast and proof first)

(2 tbsp + 2 tsp) 1/3 cup granulated sugar

(1/2 tsp) 1 tsp salt

(3/4 cup) 1 1/2 cups warm milk, 110 degrees (2/3 cup almond milk, 1/4 cup nonfat dry milk, 1/3 tbsp butter)

(2.5 tbsp) 5 tbsp butter, softened

(1/2 egg) 1 egg , room temperature

(1 tbsp) 2 tbsp melted butter

NOTES:

Proof yeast in warmed milk/sugar if using active dry yeast.

Mix ingredients by hand until dough ball forms, then knead in food processor.

Combine 3 cups of flour, yeast, sugar, salt, warm milk, butter, and egg in the bowl of a stand mixer.
Attach the dough hook and turn the mixer on to the lowest speed and mix until flour is incorporated, scraping down the sides of the bowl as necessary.
Increase speed to medium and beat for 2 minutes.
Add 1/2 cup flour and blend with the dough hook until incorporated. And another 1/2 cup flour and repeat, mixing at medium speed for another 2 minutes until a ball of dough is formed.
Add additional flour as necessary. The dough should be slightly sticky and soft and pulling away from the edge of the bowl.
Transfer the dough to a lightly greased bowl and cover with a towel or plastic wrap. Let rise for 30 minutes at room temperature.
Remove the towel or plastic wrap and deflate the dough by punching down lightly.
Pinch off pieces of the dough and form 24 rolls. You can weigh them to keep the rolls close to the same size. Mine were about 2 ounces each but this will vary depending on how much flour you added.
Transfer the rolls to a lightly greased quarter baking sheet or 9 x 13 baking dish. Cover with a towel or plastic wrap and let rise for an additional 30 minutes at room temperature. They should be touching after rising. If not, move them.
Preheat oven to 375 degrees. Bake the rolls for 12 to 15 minutes or until golden brown and cooked through. If the rolls are getting too brown, just tent the rolls with foil.
Remove rolls and brush hot rolls with the melted butter. Serve immediately or store cooled rolls in a plastic bag for up to 3 days.

Nutrition

You can freeze the dough, here’s how:

Prepare the dough as directed, let it rise, and then shape the rolls.

Freeze the rolls on a parchment lined baking sheet or in a baking pan spaced out so they aren’t touching.

Place them in a ziploc freezer bag.

When you are ready to bake, let the rolls thaw and rise for about 4 hours at room temperature. The exact time will of course depend on warm your home is.

Then simply bake as directed.

If you prefer, you can also freeze the baked dinner rolls and let thaw for an hour or at room temperature.

https://www.momontimeout.com/the-best-dinner-rolls-recipe/