Dinner Roll Recipe - Brown Sugar Version

Tested out a recipe from a friend this week. These dinner rolls could also be dessert rolls. They are sweet and wonderful...and have brown sugar in them. I rolled them a little smaller than the recipe directions. Here's the link: http://ht.ly/60GND Below is a picture before they went into the oven. These were a big hit with the kiddo.

Thanksgiving Food Deconstructed: Part 2

I really didn't need THIS many dinner rolls for our dinner :) But once cooked, they freeze well.

My daughter wanted to help with these this year. Punching down the dough is the best part.

She helped shape the rolls before their final rise.

Here they are ready to go into the oven. The recipe:

2 1/2 cups of warm milk

4 teaspoons of active dry yeast

1/2 cup of sugar

2 eggs

1/2 cup of butter melted and slightly cooled

2 teaspoons of salt

7 cups of all-purpose flour

Pour milk into the bowl of a stand mixer and sprinkle with yeast. Let it rest and foam for 5 minutes. Beat in sugar, eggs, 1/2 cup of melted butter. Use dough hook and gradually add flour and salt. This is a soft and slightly sticky dough. More or less flour may be needed.

Put dough in a large bowl sprayed with cooking spray. Let rise about an hour. Dough should double in size. Punch down and turn. Repeat two more times.

Break off 2-3 inch size pieces of dough to roll and tuck into rounds. Place in a baking dish prepared with cooking spray. (2 9-inch rounds work well for this amount of dough)

Cover and let rise until doubled in size.

Bake at 400 degrees for 10 to 15 minutes - until tops and nice and brown. Brush with melted butter (optional).

Ready for Easter Dinner Showtime

Thanks for following along the semi-live blogging for this Easter dinner rolls adventure. I feel I'm ready for the show to serve these up for Easter dinner. My only tweak will be a few more minutes in the oven when I make a batch Sunday.

Recipe:

2 1/2 cups of warm milk (I warmed it in the microwave for 1 minute)

2 teaspoons of active dry yeast

1/2 cup of sugar

2 eggs

1/2 cup of melted butter

2 teaspoons of salt

7 cups of all-purpose flour

Sprinkle yeast over milk in mixer bowl, and let sit until there is some froth. Add sugar, eggs and butter and whisk together. Use the dough hook and add flour one cup at a time - adding the salt while adding the flour. You may need a little more or a little less flour. Mix into a soft dough, and it might be slightly sticky. Let dough rise, covered, in a greased bowl for 1 hour.

Punch down and turn the dough, and let rise covered another hour. And then once more.

Shape dough into balls, tucking the seam under, and place into a greased pan. Let rise another hour, covered.

Heat over to 385 degrees. Bake on middle rack for 15 to 20 minutes, until the tops are nice and brown.

Headed for the Oven - Update on Easter Rolls Experiment #2

After three rises of dough, including after shaping the buns, they're ready for the oven. I made the rolls smaller this time. Fingers crossed that this will do the trick.

Easter Dinner Roll Experiment #2

The second batch of dough is rising for another try at Easter dinner rolls. The first experiment turned out pretty good, but I made the rolls too big. I need to get it right today because I'm expected to bring rolls to an Easter dinner Sunday. I'll post pictures later showing what happens.

Easter Dinner Roll Experiment #1

We'll be enjoying an Easter dinner with the Helppies this Sunday (Sharon Helppie is president of the Boise Master Chorale and Dennis Helppie is an artist of acclaim), and I've been asked to bring dinner rolls. Dinner rolls are not my area of baking expertise, so experiments are in order. This is the first round. What I learned: I need to make the rolls smaller. The recipe should have resulted in 14 rolls, and I only got 7.

I need to do some fine-tuning on the recipe. I'll try again later this week. Above are the rolls before the final rise. This recipe called for three rises.