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LIGHT DINNER ROLLS




Source of Recipe


Cook's Corner


Recipe Introduction


Q: I have been searching for a yeast roll recipe that was served to us at lunch in elementary school in Georgia. It reminds me of the yeast rolls served in Golden Corral restaurants throughout the South.

A: There are a lot of ''copycat'' recipes for Golden Corral rolls on the Internet, but the one I tried did not rise as it should. I think the problem is a two-step process that involves first proofing the yeast and then adding very hot milk.

I returned to a recipe I've used often from Southern Sampler, a book put out by Martha White flour in 1989 to celebrate the company's 90th birthday. (Unlike the fictional Betty Crocker, by the way, there really was a Martha White -- the daughter of the founder of Nashville's Royal Flour Mill.) This versatile dough can be used to make any roll, but to get big, fluffy rolls like the ones you describe, I adapted the baking method.




Recipe Link: http://miamiherald.com

List of Ingredients




• ¾ cup milk

• ½ stick ( ¼ cup) butter or margarine

• 4 ½ to 5 cups all-purpose flour

• ¼ cup sugar

• 2 teaspoons salt

• 1 package active dry yeast

• Additional melted butter or margarine




Recipe



Heat milk, butter and ¾ cup water in saucepan until very warm (120 to 130 degrees). Set aside to cool 10 minutes. In a large bowl, stir 3 cups of the flour with the sugar, salt and yeast. Gradually stir warm liquid into dry ingredients. Beat with electric mixer on high speed 2 minutes, scraping bowl occasionally. Add enough remaining flour to make a soft dough.

Turn dough out onto floured board. Cover with bowl and let rest 10 minutes. Knead just until smooth, about 3 minutes. Place dough in large greased bowl; turn once to grease top. Cover and let rise in a warm spot until doubled, about 40 minutes. Pull off handfuls and shape into rounds about 1 ¾ inches across. Place in a well-buttered 9-by-13-inch pan with sides not quite touching. Cover and let rise in a warm spot until doubled.

Heat over to 350 degrees. Bush roll tops with melted butter. Bake 15 to 20 minutes, until golden brown. Remove from pan; place on wire racks. Brush with additional butter. Serve warm. Makes about 24 rolls.