Every good chef needs a basic - never fail yeast roll recipe that they can rely on. Mine came from my mom which is why it is appropriately named "Mom's Dinner Rolls." My mom served these freshly baked rolls at every holiday meal that I can remember. I even asked her one time why she went to the trouble of making fresh rolls when there were so many other meal preparations that had to be done. Her answer -- "they're worth it." That really sums it up. These rolls take a little extra time and effort - but - they're worth it.
Mom’s Dinner Rolls
1 ¾ cups warm water 5 ½ - 6 cups flour
4 ½ teaspoons yeast ¼ cup butter, melted
½ cup sugar 1 egg
1 Tablespoon salt
In large bowl, sprinkle yeast over warm water. Stir until dissolved.
For those of you that are curious, this is the yeast that I use in most of my bread recipes.
Add sugar, salt and half of the flour. Stir until smooth.
Mix several minutes with a spoon. Add butter and egg.
Stir in remaining flour and knead. Place in a greased bowl and cover tightly.
Refrigerate for 2 hours.
Cut dough into 24 pieces and roll each piece into a ball. Put on silpat lined baking sheets, cover and let rise for 1 hour.
Bake 10-12 minutes at 400.
There is nothing like the smell of freshly baked rolls lofting through the house. Every time that I smell these rolls baking in the oven - it reminds me of my childhood. I can always rely on this recipe to never let me down - just like my mom. You're the best, mom - Love you.
Ciao!
Mom’s Dinner Rolls
1 ¾ cups warm water 5 ½ - 6 cups flour
4 ½ teaspoons yeast ¼ cup butter, melted
½ cup sugar 1 egg
1 Tablespoon salt
In large bowl, sprinkle yeast over warm water. Stir until dissolved. Add sugar, salt and half of the flour. Stir until smooth. Mix several minutes with a spoon. Add butter and egg. Stir in remaining flour and knead. Place in a greased bowl and cover tightly. Refrigerate for 2 hours. Cut dough into 24 pieces and roll each piece into a ball. Place on silpat lined baking sheets, cover and let rise for 1 hour. Bake 10-12 minutes at 400.
May I know why instead of putting the dough in a warm place, you put it in the refrigerator for 2 hours? I've never heard anything like it before. Thank you.
ReplyDeletePutting the dough in the refrigerator is called cold proofing. It works great for yeast dough recipes that you want to make ahead of time. I wish that I knew all of the science behind the different proofing techniques but I really don't. I just know that it works. Thanks for reading my blog. Amy
ReplyDeleteCan I let the dough sit overnight?
ReplyDeleteYes. You can definitely let the dough cold proof in the frig overnight. Good luck.
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