Golden Dinner Rolls Recipe

1      Reviews by:    Judith Blankenship   Golden Dinner Rolls Recipe is easy and simple but produces deliciously tasty dinner rolls using yeast, sugar, milk, salt, butter, flour and eggs. Food Category:    Bread Cuisine Origin:    Southern    Servings:24 Calories per Serving:137 Print Preview Rate This Recipe Prep Time:   2 Hours 28 Minutes Cook Time:   15 Minutes Total Time:   2 Hours 43 Minutes

INGREDIENTS

• 2 packages active dry yeast
• 1/2 cup warm (105° to 115° F) water
• 1/3 cup sugar
• 3/4 cup warm (105° to 115° F) milk
• 1 teaspoon salt
• 1/4 cup butter or margarine, softened
• 5 to 5 1/2 cups flour
• 2 eggs
• Melted butter or margarine

DIRECTIONS

• Sprinkle yeast over the water in large bowl of electric mixer. Add 1 tablespoon of the sugar. Let stand until yeast is soft (about 5 minutes). Add the remaining sugar, milk, salt, and butter. Mix in 2 1/2 cups of the flour; beat until smooth and elastic (about 5 minutes). Beat in eggs, one at a time. Then stir in about 2 cups more flour to make a soft dough.
• Turn dough out onto a board or pastry cloth coated with some of the remaining 1/2 to 1 cup flour. Knead until dough is smooth and satiny and small bubbles form just under surface (8 to 10 minutes), adding just enough flour to prevent dough from being sticky. Turn dough in a greased bowl. Cover with plastic wrap and a towel. Let rise in a warm place until doubled in bulk (about 1 hour), or refrigerate (6 to 8 hours, up to 2 days).
• Punch dough down. Knead into a smooth ball; cover with inverted bowl and let rest for 10 minutes. Shape as described below for BOWKNOTS. Place on baking sheets or in baking pans as directed. Let rise until almost doubled in bulk (30 to 45 minutes; 1 to 1 1/4 hours if dough has been refrigerated). Preheat oven to 400° F.
• Brush rolls lightly with melted butter. Bake until golden brown (12 to 15 minutes). Transfer to wire racks to cool. If you wish, brush warm rolls with a little more melted butter to give a softer crust.
• BOWKNOTS: Divide dough into 24 equal portions; roll each portion with your hands on a lightly floured surface to make a strand 6 inches long. Tie loosely into a knot. Place on greased baking sheets.

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