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Rolls: Classic Dinner Rolls

Source of Recipe

Pastry Wiz


List of Ingredients

4 to 4 1/2 cups all-purpose flour
1/4 cup sugar
2 envelopes (1/2 ounce or 4 1/2 tsp) Fleischmann's Active Dry or RapidRise
Yeast
1 1/2 teaspoons salt
3/4 cup very warm milk (120 to 130 F)
1/2 cup very warm water (120 to 130 F)
1/3 cup butter or margarine, softened
2 eggs
Poppy Seed or Sesame Seed, optional


Recipe

In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, and
salt. Gradually add warm milk, warm water, and butter; beat 2 minutes at
medium speed of electric mixer
scraping bowl occasionally. Add 1 egg and 1/2 cup flour; beat 2 minutes at
high speed. With spoon, stir in enough remaining flour to make soft dough.
Grease top; cover tightly with plastic wrap and refrigerate 2 to 24 hours.

Remove from refrigerator. Punch dough down. Remove dough to lightly floured
surface. Shape as desired. Place rolls, about 2 inches apart, on greased
baking sheets (or in other pans as directed)

Cover; let rise in warm, draft-free place until doubled in size, about 20
to 40 minutes.

Beat remaining egg; brush on rolls. If desired, sprinkle with poppy or
sesame seed. Bake at 375 F for 15 to 20 minutes or until golden brown.
Remove from sheets or pans; let cool on wire racks.

PAN ROLLS: Divide dough into 18 equal pieces. Roll each piece into ball.
Place 9 balls in each of 2 greased 8-inch round baking pans


LUCKY CLOVERS: Divide dough into 18 equal pieces. Roll each piece into
ball. Place balls in 18 greased 2 1/2-inch muffin pan cups
http://www.bakingshop.com/sugarcraft/cakepansspecial.htm
Let rise as directed. Just before baking: With scissors, snip each roll in
half, then in quarters, cutting to bottom but not through roll.

CRESCENTS: Divide dough in half. Roll each half to 16-inch circle. With
sharp knife, cut each circle into 12 wedges. Roll up tightly from wide end.
Place rolls, with points down, on greased baking sheets. Curve ends to form
crescents.

KNOTS: Divide dough into 24 equal pieces. Roll each piece to 9-inch rope.
Tie loose knot in center of each rope.

COILS: Divide dough into 24 equal pieces. Roll each piece to 9-inch rope.
Coil each rope and tuck end under coil.

TWISTS: Divide dough into 24 equal pieces. Roll to 12-inch ropes. Fold each
rope in half and twist three to four times. Pinch ends to seal.

CLOVERLEAF ROLLS: Divide dough into 18 equal pieces. Divide each again into
3 equal pieces.