Just in time for Thanksgiving, here is my favorite recipe for dinner rolls. These rolls are so buttery and flaky that they don’t even need any butter (and that is coming from a butter-lover!). They freeze wonderfully, so you can make them ahead of time and then store the rolls in the freezer until you need them.
Ingredients
1 cup warm milk (70 to 80 degrees F)
1/4 cup sugar
2 1/4 teaspoons active dry yeast
1/2 cup butter or margarine, softened
2 eggs
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4 cups bread flour
In a large bowl, mix together the warm milk, sugar, and yeast, until the yeast is dissolved (or mostly dissolved). Let stand for about 10 minutes to proof the yeast (I found that the yeast won’t foam as much in milk, as it does when mixed with water). Mix in the remaining ingredients, until a rough dough is formed.
Pour the dough out onto a clean counter (no water or flour necessary) and knead for about 10 minutes. The dough will be sticky at first, but will become very smooth and tacky after several minutes of kneading. Place the dough in an oiled bowl and let rise for about an hour in a warm place (a closed oven with the oven light turned on works well).
Punch down the dough and divide it into 24 pieces; shape each piece into a ball. Place the dough balls into a greased 13×9 inch baking dish. Cover with a dishtowel and let rise until doubled (15-30 minutes).
Preheat the oven to 375 degrees. If desired, brush the tops of the rolls with melted butter. Bake for about 15-18 minutes, or until golden brown. Let cool, then pull apart the rolls and enjoy!
