Soft, Perfect Dinner Rolls

Just as the name depicts, these rolls really are perfectly soft and sweet.  These are the reason it’s impossible for me to ever go on a no-carb diet.  I can not live without my rolls!


Soft Perfect Dinner Rolls

(adapted from the Lion House dinnner rolls)

2 tablespoons active dry yeast
  (if using instant yeast use 1 1/2 Tbsp. no need to proof, just add to recipe)
2 cups warm water
1/3 cup sugar
1/3 cup butter, softened
1 egg, 1 egg white for basting
2 1/2 teaspoons salt
2/3 cup dry milk
3 cups white flour
2 1/2-3 cups whole wheat flour

In a large bowl, combine the yeast and water. Let stand 5 minutes (no need to do this if using instant yeast – just add the yeast and water together with the other ingredients). Add sugar, butter, salt, dry milk, 2 cups flour and egg. Beat together until very smooth. Add remaining flour gradually (about 1/2 cup at a time) until a soft but not sticky dough is formed. Knead the dough for at least five minutes using an electric mixer. When the dough is smooth, supple and elastic, place it in a lightly greased large bowl covered with greased plastic wrap and let it rise until doubled.

Separate the dough into two portions. Roll out into a large circle. Brush the top with melted butter. Using a pizza cutter or sharp serrated knife, cut the circles as you would a pizza into triangles. Roll each small triangle up like a crescent and place on a lightly greased baking sheet with the roll resting on it’s open edge.

Cover the rolls with lightly greased plastic wrap and let them rise until doubled. Just before putting in the oven, lightly baste one beat egg white over the tops of the rolls. Bake at 375 degrees for 12-14 minutes until they are nicely browned. As soon as you take them out brush with melted butter on top to give the glistening look.

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