Family Dinner Is Served

Dinner Rolls Serves 6-12 Prep Time: 20 min Rising Time: 1 ½ to 2 hours Cook Time:15-20 min

(Adapted from a recipe in Better Homes and Gardens New Cookbook)

Even busy 2 income households will want to make these irresistible rolls! They are definitely worth the time and effort, and can be made on the weekends or the evening before!

• 4 ½ - 5 cups all-purpose flour or bread flour
• 1 package active dry yeast (I prefer RapidRise)
• 1 cup milk
• 1/3 cup sugar
• 1/3 cup butter
• 1 teaspoon salt
• 2 eggs

In a large bowl, mix the flour and yeast. In a medium saucepan, add the sugar , salt and milk. Stir to dissolve. Add the butter. Use a candy thermometer to monitor the temperature of the milk mixture, and over a medium heat warm the milk to 120-130 degrees.

While heating the milk, break the eggs into the measuring cup used for the milk. Set the eggs near the flour bowl. Remove milk from heat when it reaches 120-125 degrees. Add all at once to the flour and yeast mixture. Mix on low speed f or 30-60 seconds, scraping the bowl frequently. Add the egg and beat on high for 2-3 minutes. Your batter should be bubbling fairly aggressively (if not, your yeast may be too cool, too hot or too old!).

Add flour, 1 cup at a time, mixing with a wooden spoon. Alternatively, this could be done with a bread hook and a stand mixer. I find mixing bread dough relaxing, and enjoy the hand mixing method. When you have added enough flour to make the dough sticky but no longer tightly adhering to the bowl, place dough onto heavily floured surface.

Roll up your sleeves, remove those rings and let the fun begin! Kneading is a lot of fun once you get the hang of it! Flour your hands a bit. Take the dough edge that is farthest from you and fold it towards you. Now, with the heels of the palms of your hands, push into the dough and away from you. Now, just turn the dough a quarter turn (90 degree turn) either way you prefer, fold the farthest edge of the dough toward you and knead! Repeat this process until the dough is firm and provides resistance when you knead it.

In a large bowl, place a few tablespoons of vegetable oil or spray heavily with an oil spray. Place the dough into the bowl, and give it a turn to grease the dough. Cover lightly with cellophane and place in a warm, draft free area for approximately 1 hour, letting the dough double in volume.

When dough has doubled in volume, punch down dough and let rest for 10 minutes.

Now is the time to be creative! Shape the rolls any way you like! My family likes me to make rosette rolls. To make these, I simply pinch off approximately 1/3 cup volume of dough, roll into an 8-10 inch rope. Imagine the rope as divided into 3 equal parts.. Then cross one end of the strip over the other end (overlapping at the one-third marks). Tuck the top piece under the bottom and through the hole. Now tuck the other end that is on the bottom, up and over into the center. Tuck the first end that is sticking up from the center, over and under the edge. It should now look like a spiral or “rosette”. Place the rolls onto a greased baking sheet. Cover and let rise again until doubled.

Brush with melted butter or an egg wash (1 egg beaten with a teaspoon of water) prior to baking in a 350 degree oven for 15-20 minutes.