Another Sunday project. . . Dinner Rolls. Stuart's Mom, Carolynn, is known for making delicious bread and in particular her rolls. I have yet to be able to watch and learn from her. One of these days we will have to do that as I want to be able to make my husband his favorites rolls. It will take me plenty of practice and I am ready to get started.
In attempt to make Carolynn's rolls, I found a simple recipe for dinner rolls. If what you are looking for is simple, then this is it. They tasted great with butter and homemade strawberry jam. To make savory rolls add some black pepper, garlic, and rosemary to the dough at the same time you add the salt. Enjoy!
Recipe adapted from http://tideandthyme.com/rosemary-black-pepper-dinner-rolls/.
1 package (2 1/4 tsp) yeast
1 cup lukewarm water
2 tablespoon oil (vegetable, canola, or olive) plus more for greasing bowl
1 large egg
3 tablespoons sugar
3 1/4 cups flour
1 teaspoon salt
2 tablespoons melted butter
Add the water to the bowl of a stand mixer fitted with the dough hook and sprinkle the yeast over the top. Allow to sit for 10 minutes until the yeast becomes frothy. Add the oil, egg, sugar, to the bowl. Add the flour and mix on medium-low speed for about 2 minutes, just until the dough comes together. If the dough doesn’t clear the sides of the bowl, continue adding flour 1 tablespoon at a time.
Increase speed to medium and knead the dough for 5 minutes. Cover the bowl with a damp towel and allow to rest for 20 minutes. Add the salt and mix on low speed for an additional minute. Transfer the dough to a large, lightly greased bowl. Cover with a damp towel and let rise in a warm place until doubled in bulk, 1 to 1 1/2 hours.
Grease the bottom and sides of 2 8-inch baking pans. Turn the dough onto a lightly floured surface and divide in half. Equally divide each half into 7 pieces about the size of a golf ball (2 ounces each if you’re weighing). Gently roll into rounds and place in the pans, leaving about half an inch of space between them. If freezing, wrap pan tightly in foil and place in freezer. Thaw and rise for 2 to 2 1/2 hours the day of baking and continue. Cover rolls and allow to rise for at least 20 minutes, or until they’ve expanded to fill the pan.
Preheat oven to 350º. Brush with each pan with half of the melted butter and bake for 20 to 30 minutes, until golden brown. Serve immediately or at room temperature.