26
The classic dinner roll we all remember from Sunday or holiday dinners.
buttery
dinner rolls
Scald milk (heat until just bubbling around edges – may
be done in microwave). Stir in unsalted butter, sugar,
and salt. Let cool until just warm (105-110°F [40-45°C]).
Place warm water and yeast in Cuisinart
®
mixing bowl
with a pinch of the flour. Insert the dough hook and
press Fold 2 to 3 times to mix. Let stand until foamy,
about 5 minutes. Add the cooled milk mixture, eggs
and 7½ cups (1.9 L) of the flour on speed 2. Mix on
speed 2 for 2 minutes. Continuing on speed 2, add the
remaining flour one tablespoon (15 ml) at a time until a
loose dough ball forms that clings to the dough hook
and cleans the sides of the bowl. Set the timer for 4
minutes and the speed to 3 to allow the dough to
knead. Transfer to a medium-large bowl and cover with
plastic wrap (may also be put into a 1-gallon (3.6 L)
resealable food storage bag). Place in a warm, draft-free
place and let rise until doubled, about 45 to 60 minutes.
Preheat oven to 375°F (190°C). Lightly butter two
10-inch (25 cm) round baking pans. Punch dough to
deflate. Divide the dough into 32 equal pieces (each
about 2¼ ounces [65 g]). Roll into balls and arrange in
the prepared pans. Cover with plastic wrap and let rise
until about doubled, about 30 to 40 minutes. Combine
the remaining milk and butter, and heat until butter is
melted. Just before baking, gently brush rolls with
melted butter and milk. Bake in preheated 375°F
(190°C) oven until golden brown, about 28 to 35
minutes (internal temperature of rolls will be 205°F
(96°C) when tested with an instant-read thermometer).
Remove from pans and let cool on a wire rack for about
10 minutes before serving. For softer Buttery Dinner
Rolls, brush each with melted butter just after removing
from oven.
375 ml
1½ cups whole milk
250 ml
1 cup unsalted butter
(cut into 16 pieces)
125 ml
½ cup granulated sugar
10 ml
2 teaspoons salt
125 ml
½ cup warm
(105-110°F [40 - 45°C])
water
20 ml
4 teaspoons active
dry
yeast
2 large
eggs
2 - 2.4 L 8½ to 9½ cups bread
flour (measure out
1 cup [250 ml] and
reserve)
30 ml
2 tablespoons whole
milk
30 ml
2 tablespoons unsalted
butter
Makes 32 dinner (375 ml) rolls
