Dinner Rolls

I know it’s not really the thing right now to eat bread but I make really good dinner rolls. I do realize that other people make good rolls too. I love to mix the ingredients together in the bowl and to smell the yeast. I love the way the dough feels when I knead it and then separate it and roll it into balls of deliciousness. I love the anticipation of waiting for the dough to rise and the smell that fills the house when they are baking. And of course, picking up a hot roll and sliding a pat of butter inside to melt to make that roll even yummier. Here’s the recipe if you’re interested in bread.

¾ cups warm water                                                                                           1 ½ teaspoon yeast ( I usually use rapid rise yeast)                                             ¾ teaspoon salt                                                                                                 2 cups flour (I use organic unbleached all-purpose flour)                                       1 tablespoon sugar                                                                                             1 tablespoon butter, softened                                                                              1 ½ tablespoons melted butter to brush on top of the rolls

Dissolve the yeast in the warm water, add sugar and let it sit for five minutes. Add the butter, salt and flour. Mix until combined. Add additional flour as needed until the dough pulls away from the sides of the bowl. It should be slightly sticky. Knead for two minutes or until smooth. Cover the bowl and let it rise for 25 minutes.

Preheat the oven to 400. Punch the dough down and divide into eight rolls. Roll the dough around in your hands to form balls of dough and place the balls into an iron skillet. Brush with melted butter and sprinkle with salt. Let them rise for 20 minutes. Bake for about 15 minutes or until the rolls are golden brown.



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