Dinner Rolls
¾ cup very warm water
⅓ cup sugar
1 tablespoon yeast
¾ cup warm milk
⅓ cup butter, melted
2 eggs
1 rounded teaspoon salt
1 tablespoon vital wheat gluten (optional)
3 cups flour
2 to 2 ½ more cups flour
Pour very warm water into a mixing bowl (I use a Bosch mixer, but you can also make this recipe by hand). Add sugar and yeast. Let sit for 1 to 2 minutes or until frothy.
Add milk, butter, eggs, salt, vital wheat gluten, and 3 cups flour. Mix for 1 minute. Cover and let sit for 10 minutes.
Add additional flour, 1 cup at a time, adding more flour only as needed. Knead in mixer (or by hand) for 6 minutes. The dough will be sticky at first. As it is kneaded, it should become smooth but remain soft and tacky to the touch. Cover and let dough rise for 30 to 40 minutes.
Dump dough onto counter and form into 32 rolls. Place rolls on two baking sheets, greased or lined with parchment paper. Cover with plastic wrap. Let the rolls rise for 60 minutes, or until they are double in size. Heat the oven to 350.
Bake for 10 to 12 minutes, or until lightly golden brown. Brush hot rolls with a melted butter if desired.
Crescent Rolls
Divide a batch of Dinner Rolls dough into two parts. Roll out each section into a 16-inch circle. Spread with softened butter. Cut each circle into 16 wedges. Roll up wedges beginning at wide ends. Turn the ends in to make a crescent shape. Place rolls on baking sheets. Let rise and bake as directed.
⅓ cup sugar
1 tablespoon yeast
¾ cup warm milk
⅓ cup butter, melted
2 eggs
1 rounded teaspoon salt
1 tablespoon vital wheat gluten (optional)
3 cups flour
2 to 2 ½ more cups flour
Pour very warm water into a mixing bowl (I use a Bosch mixer, but you can also make this recipe by hand). Add sugar and yeast. Let sit for 1 to 2 minutes or until frothy.
Add milk, butter, eggs, salt, vital wheat gluten, and 3 cups flour. Mix for 1 minute. Cover and let sit for 10 minutes.
Add additional flour, 1 cup at a time, adding more flour only as needed. Knead in mixer (or by hand) for 6 minutes. The dough will be sticky at first. As it is kneaded, it should become smooth but remain soft and tacky to the touch. Cover and let dough rise for 30 to 40 minutes.
Dump dough onto counter and form into 32 rolls. Place rolls on two baking sheets, greased or lined with parchment paper. Cover with plastic wrap. Let the rolls rise for 60 minutes, or until they are double in size. Heat the oven to 350.
Bake for 10 to 12 minutes, or until lightly golden brown. Brush hot rolls with a melted butter if desired.
Crescent Rolls
Divide a batch of Dinner Rolls dough into two parts. Roll out each section into a 16-inch circle. Spread with softened butter. Cut each circle into 16 wedges. Roll up wedges beginning at wide ends. Turn the ends in to make a crescent shape. Place rolls on baking sheets. Let rise and bake as directed.
