One-Hour Dinner Rolls

1 1/2 cups non-fat milk
3 tablespoons butter, cut into chunks
3 tablespoons sugar
4- 4 1/2 cups all purpose flour, divided
1 tablespoon rapid rise/quick rise yeast (or if you have packets, one packet (2 1/4 teaspoons) will work just fine)
1 1/2 teaspoons table salt
1 egg at room temp (place in a bowl of warm water for at least 5 minutes)
additional melted butter (a few tablespoons) for brushing on at end

Preheat oven to 350 degrees.

Place milk, butter, and sugar in a microwavable container and heat for about 2 minutes. You want this mixture to be between 120-130 degrees, for best results use a digital instant read thermometer to gauge the temperature.

While the mixture is heating, combine 3 1/2 cups of the flour, yeast, and salt in a mixing bowl. When milk mixture is heated to about 125 degrees, add to the flour mixture and start to beat. Add egg and continue to beat until everything is combined. Scrape down sides of bowl and then add the remaining flour, 1/4 cup at a time. I almost always add 4 1/4 cups total. The dough will be very soft and sticky.

Place remaining flour on a cutting board or silicone mat (or additional flour, if you used all of yours in the dough) and very gently scrape out the dough using a spatula. Dust the top of your dough with flour and then using your hands, lightly pat the dough into a rectangle.

Score the dough into sections (24 for dinner roll size) and gently form portions into balls. Place in a 9x13 pan that has been sprayed with non stick spray. Let dough rest for 20-30 minutes until puffed and almost double in size.

Bake rolls in preheated oven 15-20 minutes until golden brown. Remove from oven and immediately brush with melted butter.

from: Our Best Bites

Delicious Dinner Rolls for a Crowd

1 1/2 cups of milk
3/4 cup + 1 Tablespoon Sugar
1 egg
1 Tablespoon salt
2 Tablespoons yeast
2 cups of warm water
about 9-10 cups of all purpose flour
at least 1 cup of butter

In a measuring cup dissolve 2 Tablespoons of yeast in 2 cups of warm water and 1 Tablespoon of sugar. Let it sit for a couple of minutes until it is bubbly.

Scald 1 1/2 cups of milk, 3/4 cup sugar and 1/2 cup of butter, in a microwave safe bowl, for about 2 minutes. Cutting the butter into pieces helps it melt faster. There will probably be some little cubes of butter still floating in the hot mixture, they will melt.

Stir in 1-2 cups of flour, then add 1 egg and 1 Tablespoon of salt, and leave it to cool for a couple of minutes. Once your milk mixture is cooled down to lukewarm, add the yeast mixture.

Using a fork or wooden spoon, gradually stir in 9-10 cups of flour (counting the flour you have already added). Work the flour in by adding 2 cups at time and stirring well. These rolls turn out so much better when they are mixed by hand.

At the end the dough will be dense and sticky, and may be hard to stir. You can use your hands to incorporate the rest of the flour if needed. Be sure not to add too much flour. Then smooth the dough out and cover the bowl with plastic wrap. Leave it in a warm place and let it rise until doubled in size.

When your dough is close to raising completely, butter 2 cookie sheets and set them aside.

Cover your working space with flour to prevent the dough from sticking (I love to use my pastry cloth). Divide the dough into 4 balls. Eyeball the sizes, then lift them up and feel the weight of each ball. Try to make them even, but they don’t have to be perfect.

Using one ball of dough at a time: roll the dough into a circle on a floured counter. Once it is rolled out spread the top with butter from edge to edge. You will use about 2 Tablespoons per circle of dough.

Cut the dough into quarters using a pizza cutter. Then cut each quarter into 3 pieces. You should end up with 12 triangles from each circle of dough. Roll the dough starting with the wide end of the triangle. Tuck the tail of the triangle under the roll and place it on the buttered cookie sheet. You will make 3 rows, with 8 rolls per row. This will give you 24 rolls per pan. Two balls of dough will fill 1 pan. You will get a total of 48 rolls!

Pre-heat your oven to 350 degrees. Place the pans of rolls in a warm place (on top of the oven if possible) to let them rise. Once they are touching and full in size, cook (one pan at a time) in the oven until they are golden brown, about 13 – 15 minutes.

While they are still hot and fresh out of the oven run a stick of butter over the tops of the rolls for a delicious buttery glaze.

adapted from: How Does She

Jeremy's Rolls

Heat to lukewarm in saucepan:
3/4 c. milk
1 1/2 t. salt
2/3 c. sugar

Dissolve 2 pkts (5 t.) rapid rise yeast in 1/2 c. warm (100°) with 1 1/2 t. sugar. Allow to sit for a few minutes until double in size.

Melt 1/4 c. butter, place in mixer. Add milk mixture, then 2 beaten eggs and 3 c. flour. Combine. Add 1/2 c. cream cheese and mix until smooth.

Add yeast and mix well.

Slowly add up to 3 c. flour (I usually add only 1 1/2 to 2 c.) until dough holds together but is sticky. (Adding too much flour makes rolls useful as skeet in the family turkey shoot.)

Let rise in a warm place for 1 1/2 hours.

Knead & form into rolls. Let rise about an hour longer, then bake for 13-15 mins at 350°.

from: master roll-maker Jeremy