A simple butter dinner roll is the perfect addition to any meal. Why wait for special occasions and holidays to serve light and airy rolls in a bread basket. There are so many ways to create these easy butter rolls as described in the suggestions below. Whether dinner is a soup, stew or pot roast and gravy you can be sure someone will innocently be searching for the basket of rolls. Now the search is over, so just reach for one!
- 3 ½ – 4 cups of flour
- 1 cup milk
- ½ cup of softened butter
- ¼ cup of sugar
- 2 eggs
- 1 tablespoon active dry yeast
- 1 teaspoon salt
- 2 eggs
- Warm the milk in the microwave for about 20 seconds.
- Pour milk into large mixing bowl and stir in the sugar, yeast and salt.
- Once mixed set bowl aside for 5 minutes; the mixture will get a foamy appearance.
- Then add the butter and 1 egg into the bowl and stir on low with a dough hook attachment.
- Gradually add the flour a ½ cup at a time. Continue adding flour until the dough forms and pulls away from the mixing bowl sides.
- Set mixing bowl aside; then cover it with a cheese cloth or clean dish towel.
- Let the dough sit for 1 ½ hours to double in size.
- Take a stick of butter and grease the bottom of a large baking pan or cookie sheet.
- Once the dough has doubled in size, punch it down upon a floured surface.
- Knead the dough with a little flour until it no longer feels sticky.
- Preheat oven to 350’.
- Divide the dough out into 24 sections. Try to make them as even as possible.
- Again on a floured surface roll each section out into a long roll or rope like strip.
- Take each strip and roll into a close spiral and place on the baking sheet. (12 rolls should fit nicely on each baking sheet)
- Cover the rolls on the baking sheet with a cheese cloth and let sit for 1 hour until doubled in size again.
- When the dough is almost ready to bake beat together 1 egg and the water in a small bowl.
- Using a pastry brush give each roll an egg wash by brushing the surface of them lightly with the egg mixture.
- Bake in oven for 15-20 minutes until rolls are lightly browned.
- Remove trays from oven and transfer rolls to a wire cooling rack.
- Place rolls in a napkin lined bread basket and serve warm.
- Before placing rolled dough on cookie sheets wet the ends of the dough ropes with a little water and pinch the ends gently. This will keep the ends of the dough ropes in place.
- Be creative and make your own shapes. Tie some in knots or follow the shape of a pretzel.
- These rolls are delicious as is or with a little butter.
- Perfect on the side when serving soups, stews, any pasta with sauce dish or meat dish with gravy.
- Divide the dough into 12 long rope strips and made braided bread instead of individual rolls.
- Then again you can place the dough onto butter lined baking sheet and let dough cook into a loaf of bread. Make a few slits on top or one down the center before adding the egg wash for a fresh out of the bakery look.
- Finally you can just roll the dough out to ½ an inch in thickness and use a cookie cutter or biscuit cutter to cut out more traditional shapes.
- Rolls can also be rounded too. Just take a small amount of dough about what a medium size meatball would be.
© 2012 Beverly Mucha / All Rights Reserved
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