Monday, April 22, 2013

Best Ever Light and Fluffy Dinner Rolls

A cousin posted this recipe on Facebook.  It sounded like a simple recipe, so I gave it a whirl... and they were SPECTACULAR.  Huge, light, sweet and fluffy... they really deserve the term "Best Ever". 

4-5 cups all-purpose flour
1/3 cup sugar
1 tsp salt
1 pkg dry yeast (I had it in a jar, and used a scant tablespoon.)
1 1/2 cups hot tap water
1 egg
1/3 cup softened butter

Sift together two cups of flour with the sugar, and stir in the yeast.  With mixer on low speed, blend butter into the flour mixture.  Add the hot water, as hot as it will come from the faucet, all at once with the mixer running.  Add the egg and continue mixing. 

Add in the remaining flour to make a soft dough.  The recipe calls for 4 cups, but I added nearly 5 before my dough was the proper consistency. 

Change the mixer beaters for dough hooks, and let the mixer knead the dough for 10 minutes.  Remove the dough from the mixer bowl and place into an oiled bowl to rise.  Make sure there's oil spread completely over the dough so it won't dry out while rising.  Cover with damp towel, And let rise in a warm spot until doubled. 

When doubled, punch the dough down.  Pinch off chunks and shape into rolls, placing them loosely into a pan.  Let rise again until they fill the pan. 

Bake at 375° in a greased pan until lightly browned.  After removed from the oven, brush with melted butter to keep soft. 

These may be frozen after baking and reheated to serve.

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