Looking for the perfect, warm, yeasty dinner roll to slather with butter and serve for a “company” dinner? These are the perfect rolls, and even though they need to rise, they only take 1 hour. And, you can attend to the other dishes while the rolls are rising. I received this recipe from cozy mystery fan Beth Hart…

60 MINUTE ROLLS

Prep Time: 45 minutes

Cook Time: 15 minutes

Total Time: 1 hour

Yield: 24

60 MINUTE ROLLS

This recipe will be featured in the 5th book in the dinner club culinary cozy mystery series, Just What I Kneaded. Check out my other recipes and novels on my website.

Ingredients

  • 2/3 cup white sugar (plus 2 tablespoons)
  • 3 eggs
  • 2 cups milk
  • 2 yeast packets or 2 tablespoons yeast
  • 2 tsp salt
  • ¼ cup warm water
  • 5 to 7 cups flour
  • ½ cup (1 stick) butter

Instructions

  • Mix yeast, 2 tablespoons sugar and warm water and set aside to rise.
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  • Melt butter in the 2 cups milk, in saucepan on stove—do not let milk boil—you just want it warm. Set aside.
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  • Beat the 3 eggs, 2/3 cup sugar and the salt together with a mixer on high for 2 minutes.
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  • Add the milk/butter mixture and stir. Make sure this is not too hot, because if it is, it will cook the eggs! Add the yeast/water/sugar mixture, and stir.
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  • Add flour and mix until a stiff dough forms. Dough will pull away from side of bowl. (If mixing by hand, add flour until a stiff sticky dough forms. Pour out onto floured surface and work/ knead in flour until smooth dough forms.)
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  • Turn dough out into a large greased bowl. (At this point, I buttered two muffin tins with clean, washed fingers. With fingers still coated in butter, I dug the dough out of the bowl since it was very sticky.)
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  • Let set in a warm, draft free place until doubled (when you insert a fingertip into center of dough and it falls like a deflated balloon). If you have a gas stove with pilot lights, the top of the stove works great, or you can put oven on warm for 5 minutes, turn it off, and put the bowl of dough in there with the oven door slightly open.)
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  • After doubled, shape dough into rolls. Rolls will fill two 12-count muffin pans. Set aside in warm place once more to allow dough to double again.
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  • When doubled in height, bake in a 400 degree oven for 15 to 20 minutes until brown.
http://www.karencwhalen.com/60-minute-rolls/

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