Try this Quick and Tasty Dinner Rolls recipe, or contribute your own.
- Carbohydrate 6.29498666671004 g
- Cholesterol 122.012500155467 mg
- Fat 46.782345058651 g
- Fiber 3.43883333333333 g
- Protein 6.74169166728129 g
- Saturated Fat 29.2488500371444 g
- Serving Size 1 1 recipe (129g)
- Sodium 335.061333749841 mg
- Sugar 2.85615333337672 g
- Trans Fat 3.45636833743911 g
- Calories 455 calories
Step-by-step
- Grease a 12-cup muffin tin; set aside.
- In a small saucepan, stir milk, sugar, and 2 tablespoons butter together. Heat over low heat just until butter melts and sugar dissolves. Cool to about 100-105 F.
- Pour the milk mixture into the bowl of a stand mixer.
- Add the yeast and warm water. Let stand for 5-10 minutes, or until yeast is foamy.
- Add 2 cups flour and salt to yeast mixture. Using a dough hook, mix on low speed for about 1 minute.
- With the mixer still going, add remaining flour, 1/2 cup at a time. Mix about 1 ½ minutes, or until dough starts to clean the sides of the bowl.
- Knead on low speed for about 2 more minutes, or until dough is smooth and elastic – the dough will still be slightly sticky to the touch.
- Place dough in a greased bowl, turning it to grease the top. Cover the dough with a clean, dry dish towel.
- Let it rise in a warm place, free from draft, for about 15 minutes.
- Turn the dough onto a lightly floured surface, and divide into 12 equal pieces.
- Form each piece into a ball and cut each ball into thirds.
- Place 3 dough balls in each muffin cup.
- Cover the muffin pan with the dish towel, and let the dough rise for about 15 minutes.
- Melt remaining 2 tablespoons butter. Set aside
- Bake at 425ºF for 9-12 minutes, or until the rolls are golden brown.
- Brush rolls with melted butter.
- Remove from pans, and cool on wire racks.
Monitor the liquid temperature carefully when combining the warm water and milk; the thermometer must read between 105 and 115 degrees Fahrenheit. Water above 120 degrees kills active dry yeast instantly, while water below 95 degrees stalls fermentation. Compact kitchens lack counter space for massive sheet pans, so shaping individual pieces inside a 12-cup muffin tin concentrates the rise upward rather than outward.
These rich, buttery rolls demand accompaniments that can cut through the dairy fat. Serve them alongside a sharp vinegar-based green salad, a clear broth soup, or braised meats that yield a thin, acidic pan sauce. The absorbent crumb soaks up liquids effectively without disintegrating.
For dairy-free adaptations, substitute the low-fat milk with an equal 1:1 ratio of unsweetened almond milk and replace the butter with neutral vegetable oil. The resulting crumb remains surprisingly tender due to the mechanical gluten development achieved during the two-minute stand mixer knead.
