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Dinner Rolls




Source of Recipe


Family


Recipe Introduction


Great to Freeze


List of Ingredients




1 ¼ cups warm water (110 to 115 degrees F)

2 packages FLEISCHMANN'S Active Dry Yeast

½ cup warm milk (110 to 115 degrees F)

1/3 cup butter or margarine, softened

½ cup sugar

1 ½ teaspoons salt

5 ½ to 6 cups all-purpose flour (can do 1/2 all-purpose flour and 1/2 whole wheat flour) (I have made them many times, and during the winter I have used 7 cups)

2 large eggs, room temperature



Recipe



Place ½ cup warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add remaining warm water, warm milk, butter, sugar, salt and 2 cups flour. Beat 2 minutes at medium speed of electric mixer. Add eggs and ½ cup flour. Beat at high speed for 2 minutes. Stir in enough remaining flour to make soft dough. Turn out onto lightly floured surface. Knead until smooth and elastic, about 8 to 10 minutes. Put in a greased bowl, grease top of dough, cover with plastic wrap and let rise until doubled. Punch dough down. Shape into desired shapes for dinner rolls.
To bake without freezing:
After shaping, place on a greased cookie sheet, two-inches apart and let rise in warm, draft-free place, until doubled in size, about 1 hour.

Brush rolls with one egg or egg white beaten with a little water for a super shiny crust. If you forget to do it before baking, you can do it five minutes before it's ready to come out of the oven. (More finishing touches).

Bake according to directions, below.

To bake with freezing (freeze for up to 1 week). Freeze after shaping and before the second rise:
Place shaped rolls on a parchment or waxed paper lined baking sheet.

After shaping, place uncovered in freezer until frozen -- about 1/2 hour. This is so they won't stick together when placed in a plastic freezer bag in the next step.

When frozen, rolls may be placed in plastic freezer bags for permanent storage.

Remove from freezer; place-frozen rolls on greased baking sheets two-inches apart.

Cover; let rise in warm, draft-free place until doubled in size, about 1-½ hours (I have found that if the thawing place is around 75 - 80 degrees F, next to a stove or in the sunlight, that it takes only 20 minutes or so).

Brush rolls with one egg or egg white beaten with a little water for a super shiny crust. If you forget to do it before baking, you can do it five minutes before it's ready to come out of the oven. (More finishing touches)

Bake according to directions, below.

Bake: Bake at 350 degrees F for 15 minutes or until done. Remove from baking sheets; cool on wire racks.
Shaping the dough:
Crescents: Roll each half to 14-inch circle. Cut each into 12 pie-shaped wedges. Roll up tightly from wide end. Curve ends slightly to form crescents.

Knots: Divide each half into 12 equal pieces; roll each to 9-inch rope. Tie once loosely.

Coils: Divide each half into 12 equal pieces; roll each to 9-inch rope. Coil each rope and tuck end under the coil.

Twists: Divide each half into 12 equal pieces; roll each into 12-inch rope. Hold each end and then twist in opposing directions couple of turns. Don't wind too tightly.