Email to Cat      

Kicked-Up Dinner Rolls

Source of Recipe

From "Emeril's Potluck: Comfort Food with a Kicked-Up Attitude"


Recipe Introduction

"The dinner roll is an art form. And at their best dinner rolls are worth their weight in gold. Seriously, I would fight over the last really good dinner roll left in a bread basket. Now, I know this is a lot of buildup, but trust me—these dinner rolls deliver. They are absolutely outstanding!"

List of Ingredients

â—¦  1 ¼ cups whole milk
â—¦  ½ cup plus 2 teaspoons unsalted butter
â—¦  ¼ cup plus 1 teaspoon sugar
â—¦  1 teaspoon salt
â—¦  One ¼-ounce package active dry yeast
â—¦  2 large eggs, lightly beaten
â—¦  2 cups bread flour
â—¦  2 ½ cups all-purpose flour
â—¦  3 tablespoons nonfat dry milk


Recipe

Preheat the oven to 350° F.

Combine the milk, ¼ cup of the butter, ¼ cup of the sugar, and the salt in a small saucepan over medium heat. Cook, stirring frequently, until the butter is melted and the sugar has dissolved, 2 to 3 minutes. Remove from the heat and set aside to cool to lukewarm before proceeding.

Combine the yeast and the remaining 1 teaspoon of sugar in ¼ cup of warm water (110° F). Set aside until foamy, about 10 minutes. Add the milk mixture to the yeast mixture and stir to combine. Add the eggs and stir to combine. Using a wooden spoon, stir the flour and dry milk, 1 cup at a time, into the dough. The dough will be quite stiff and somewhat sticky. If the dough gets too stiff to stir with a spoon, use your hands to mix.

Lightly grease the inside of a large bowl with 1 teaspoon butter. Transfer the dough to the bowl and turn to coat. Lightly grease a piece of wax paper or plastic wrap with 1 teaspoon of butter and use it to cover the bowl. Set aside in a warm place until the dough is doubled in size, at least 3 hours. Melt the remaining ¼ cup of butter and set aside.

After the dough has doubled, turn it out onto a lightly floured surface and knead until smooth and elastic, 2 to 3 minutes. Using a lightly floured rolling pin, roll to a ½-inch thickness. Using a sharp knife or dough cutter, cut the dough into 12 equal pieces. Arrange the dough in a metal 9 x 13-inch pan. Brush the tops of the rolls with the melted butter. Cover the rolls with plastic wrap and set aside in a warm draft-free area until doubled in size, about 1 hour.

Bake the dinner rolls on the center rack of the oven until golden brown and puffed, about 18 to 20 minutes.

Makes 12 rolls