Monday, November 11, 2013

Soft White Dinner Rolls

Soft White Dinner Rolls

Another family recipe from Grandma Carroll are these incredible rolls.  When one teenage grandson comes home for the holidays he tries to break his roll eating record with these dinner rolls.  Just in case you were wondering, the record is 18!   

2 tablespoons yeast
1/3 cup warm water
1 cup butter
3 cups milk
¾ cup sugar
1 tablespoon salt
3 eggs
9 ½ cups white flour

Grease two 11x17 inch rimmed baking sheets and set aside.  In small bowl combine yeast and water and set aside.  In small pot heat butter, milk, sugar and salt until warm, not hot.  Pour milk mixture into bowl of electric mixer fitted with dough hook.  Make sure the milk mixture is no hotter to the touch than a comfortable bath would be. If it is too hot it will kill the yeast.   Add yeast and eggs to warm milk mixture.  Mix just to combine.  Add 1 cup of the flour at a time and mix just to combine until all flour is incorporated.  Dough will be sticky.  If mixer has room for dough to double, cover dough with damp towel and let rise for an hour or until double.  If not, transfer dough to a large greased bowl, cover and let rise until double.  Punch dough down and with floured hands, pinch off ¼ cup size dough and roll into a ball and place on greased cookie sheet.  Place rolls 1 inch apart.  Spray plastic wrap with baking spray and cover rolls.  Allow to rise 60 to 90 minutes, or until double.  Be careful not to let rolls rise too high.   Bake at 350 degrees for 15-20 minutes or until golden brown.  Remove from oven and brush tops of rolls with melted butter.  Fills two half sheet, or rimmed baking sheet pans.

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