Dinner Rolls
- Minutes to Cook:
- Number of Servings: 24
Ingredients
1 1/4 c whole milk, warmed to about 110 degrees12 T unsalted butter, melted and cooled2 large egg yolks, lightly beaten1 large egg, lightly beaten4 1/4 c unbleached all-purpose flour2 T sugar1 envelope yeast1 1/2 tsp salt
Whisk milk, butter, yolks and egg together in a medium bowl. In a separate large bowl, whisk 4 c of flour, sugar, yeast, and salt together. Add milk mixture and stir witha rubber spatula until the dough comes together and looks shaggy. Turn the dought out onto a clean counter and knead by hand to form a smooth, round ball, 10-15 mins, adding additional 1/4 c flour as needed to prevent it from sticking. Transfer to an oiled bowl, cover with greased plastic wrap. Let rise in a warm place until doubled in size, abt 1 hr.
Divide dough into 24 even pieces and cover with plastic wrap. round each piece into a small roll and place on rimmed baking sheet, lined with parchment paper, abt 1/2 inch apart. Cover loosely and let rise until doubled, abt 1 hr. Brush with melted butter and bake in 375 oven until golden, 15-25 mins. Cool 10 mins before serving. Can be refrigerated up to 24 hrs before baking or frozen.
Serving Size: 24 rolls
Number of Servings: 24
Recipe submitted by SparkPeople user PATTYINATHENS.
Divide dough into 24 even pieces and cover with plastic wrap. round each piece into a small roll and place on rimmed baking sheet, lined with parchment paper, abt 1/2 inch apart. Cover loosely and let rise until doubled, abt 1 hr. Brush with melted butter and bake in 375 oven until golden, 15-25 mins. Cool 10 mins before serving. Can be refrigerated up to 24 hrs before baking or frozen.
Serving Size: 24 rolls
Number of Servings: 24
Recipe submitted by SparkPeople user PATTYINATHENS.
Nutritional Info Amount Per Serving
- Calories: 149.9
- Total Fat: 6.8 g
- Cholesterol: 41.9 mg
- Sodium: 197.5 mg
- Total Carbs: 17.5 g
- Dietary Fiber: 0.6 g
- Protein: 3.8 g
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