Bread Rolls
Dinner Rolls
I make these rolls all the time and my family loves it. The original recipe called for 1 egg but I increased it to 2 eggs
Ingredients
Dry
- 1 tbsp + 3/4 tsp instant yeast
- 1 tbsp kosher salt
- 5 cups all-purpose flour
- 3 tbsp Granulated sugar
Wet
- 1 1/2 cups water
- 1/4 cup butter melted, 4 Tbsp
- 2 tbsp milk
- 2 eggs slightly beaten
Instructions
- Stir the flour, salt, sugar and instant yeast to combine.
- Mix the water, melted butter, milk, and eggs in a large measuring cup, then pour into the flour. Stir with a wooden spoon until it comes together and is too stiff to keep stirring.
- Add a little flour as needed and knead the dough on a floured surface until it forms a smooth, elastic ball.
- Place the dough in a warm area, covered, until it doubles in size, about one hour (if your kitchen is very cold it could take longer).
- Line two half sheet pans with parchment paper. Divide the dough into 24 pieces (I weighed each of the rolls to make sure they were 2 oz so that all the rolls would be the same size). Place the rolls 2 inches apart, 12 to a pan, and cover.
- Preheat the oven to 400F.
- Allow the rolls to rise until almost doubled again, about 30 minutes.
- Brush the tops with additional melted butter.
- Bake for 12-14 minutes, until golden brown.
Notes
Makes 24 dinner rolls
