These are the easiest, fastest homemade dinner rolls ever! They are light and fluffy with a delicate pull apart texture. The dough can be made up to 2 days ahead or as little as 2 hours before baking them. They are fantastic served with soup and pasta dishes. You are going to love them!
These dinner rolls go beautifully with the Ginger-Carrot Soup I made in last weeks show.
Link to the Ginger-Carrot Soup video:
https://youtu.be/8kn-cELfAoU
Ingredients:
1 cup warm water( 110 degrees), and 1 teaspoon white sugar dissolved in the warm water
2 packages of active dry “original yeast” (I use Fleischmann’s brand), or 4 1/2 teaspoons of yeast
1/2 cup salted butter melted
1/3 cup white sugar
1 1/2 teaspoon salt
3 eggs
4 1/2 cups bread flour ( I use Gold Medal Brand, or King Arthur)
Combine the water, 1 teaspoon sugar and yeast in a bowl, let it sit at least 5 minutes until the yeast is foamy
In a mixing bowl combine the melted butter, 1/3 cup sugar, eggs and salt and beat with a whisk.
Now whisk in the yeast mixture.
Add the flour 1 cup at a time until all except a 1/4 cup is incorporated.
Put the dough onto a lightly floured surface and knead as shown in the video adding the remaining flour until it is smooth and soft.
Put the dough into a greased large bowl and cover tightly with plastic wrap.
Store in the refrigerator for at least two hours until it has doubled in size, or up to 2 days. When ready to make the rolls,
grease a 9 by 13 inch metal pan. Divide the dough into 24 equal sized pieces and place evenly in the pan, pushing the dough down slightly.
Cover the rolls with plastic wrap and a towel and leave to rise until the rolls are doubled in size, about 1 1/2 hours.
Preheat the oven to 375
bake until golden brown, about 17 minutes. Immediately inver the rolls onto a cooling rack to cool.
Serve warm with butter! Enjoy!
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URL to Diana's Place Youtube Channel: https://www.youtube.com/channel/UCZzi3xk9WUxJnckgjGHPz7w
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