‘Tis the season for hot soups and stews, and with those I want some fresh homemade dinner rolls. The other day while the chili was cooking in the slow cooker my Hubby got to work on making some rolls.
Dinner Rolls from Scratch
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Combine flour, undissolved yeast, sugar and salt in a large bowl.
Heat milk, water and butter until very warm (120 degrees to 130 degrees F). Add to flour mixture. Beat 2 minutes in your stand mixer, scraping bowl occasionally. Add 1/4 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough.
*This was originally a triple batch, a 1/3 cut off.
Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Divide dough into 12 equal pieces; shape into balls. Place in greased 8-inch round pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
Bake in preheated 375 degrees F oven for 20 minutes or until done. Remove from pan; brush with additional melted butter, if desired. Serve warm.
We love fresh dinner rolls with our chili, with Stuffed Pepper Soup, and Cheeseburger Soup.
- 2 cups all-purpose flour, or more if needed
- 2¼ tsp Yeast
- 2 tablespoons sugar
- ½ teaspoon salt
- ½ cup milk
- ¼ cup water
- 2 tablespoons margarine
- Combine flour, undissolved yeast, sugar and salt in a large bowl.
- Heat milk, water and butter until very warm (120 degrees to 130 degrees F). Add to flour mixture. Beat 2 minutes in your stand mixer, scraping bowl occasionally. Add ¼ cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough.
- Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
- Divide dough into 12 equal pieces; shape into balls. Place in greased 8-inch round pan. Cover; let rise in warm place until doubled in size, about 30 minutes.
- Bake in preheated 375 degrees F oven for 20 minutes or until done. Remove from pan; brush with additional melted butter, if desired. Serve warm.
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Meena says
September 6, 2016 atThanks for the link up.