Farmhouse Dinner Rolls

Soft and fluffy yeast rolls that melt in your mouth. The butter is added for flavor that will remind you of a rich buttery dinner roll without the typical amount of fat. Perfect for all meals.

Prepare: 15

Bake: 20

Rest Time: 3

Total Time: 3 35

Servings: 12

Ingredients

3 ⅔ cups (550g) flour
1 cup (240mL) milk
2 large (100g) eggs
¼ cup (56g) butter
¼ cup (50g) sugar
2 tsp (7g) yeast
1 tsp (5g) salt

Instructions

Heat milk and butter together to about 110F (43C) or just until butter is completely melted. Add yeast and stir to dissolve.
Combine all ingredients and mix by hand until a shaggy dough forms.
Turn out onto a clean work surface and knead by hand 8 - 10 minutes or until dough can be easily stretched without tearing
Place back in the bowl, cover and let rise 1 - 2 hours or until double in size.
Grease or spray a 9x13 (23x33 cm) baking dish.
Divide dough into 12-15 pieces and roll into a ball. Place in baking dish spaced evenly apart.
Cover and let sit 60-90 minutes until dough doubles in size.
While the dough is rising, preheat oven to 350F (180C.)
Bake 20 - 25 minutes until tops are golden brown. Center of dough should read between 190 - 200F (88 - 93C.)
Cool on wire rack or serve while still warm.

Notes

If the dough is too sticky after a solid 5 minutes of kneading, you may add just enough flour to make it a workable dough. I recommend adding no more than 1 tablespoon (9g) of flour at a time, every few minutes until you get a dough you can use. Learning how to work with sticky dough takes time, so don't feel bad if you need to add a little more flour in the beginning of bread making

Temperatures above 120°F (49°C) begins to damage yeast. After 138°F (59°C) it will die. If you get the liquid too hot (if it feels much warmer than your skin,) cool it several minutes before adding the yeast. Failure to do so may prevent dough from rising.

An important note on dry yeast: Instant dry and active dry yeasts are not the same. If using active dry yeast, you must activate the yeast according to the manufacturer's instructions in order for the dough to rise properly. You typically need to activate or "bloom" the yeast by adding it to warmed liquid for several minutes.

Instant dry yeast can be added to the dry ingredients and typically does not need to be activated prior to use. However, some brands of dry yeasts still require adding warm liquids, so be sure to read the label. Rapid, quick and fast acting dry yeasts will rise much faster than instant and active dry yeasts. For best results, always read and follow the instructions provided on the packet as the rising time varies widely between manufacturers.

Nutrition