This is the first time I made dinner rolls and they were well worth the minimal effort!Perfect accompaniment to another freezer staple, chicken soup.
I normally don't even buy rolls since I tend to be against excessive carbs but hey- it's that time of year.
Crispy on the outside, warm and tender on the inside... Butter up the steamy interior with your favorite salted butter. I prefer Kate's.
Leftovers were portioned off into freezer bags. They can be reheated in the oven in a cinch.
1 cup wheat flour
3 1/4 cups or more unbleached flour 1 tsp salt 1/3 cup sugar 1 1/2 Tbsp yeast ("pizza yeast") (or 2 packets of Fleischman's pizza yeast) 1 cup milk 1/2 cup water 1/4 cup butter Mix 1 1/2 cups flour, sugar and yeast in a stand mixer with paddle attachment. Heat milk, water, and butter until very warm: 120-130ยบ. It took two minutes in the microwave. Add warm liquid to dry ingredients and mix on medium speed for 2 minutes (start slow then raise to medium so there's no splash over). Stop mixer and add 1/4 cup flour and 1 tsp salt. Mix for two more minutes on medium. Continue adding the rest of the flour until dough comes together. Switch to a dough hook and knead in your mixer for 2-3 minutes. Place in greased bowl and let rise for 15 minutes. Punch down. Use a knife to divide dough into 20-24 balls and place on baking sheet.
Cover and let rise 15 minutes.Brush with melted butter.
Bake at 350° for 20-25 minutes, until tops are lightly browned. Make sure to check a couple times after 20 minutes.
These are wicked good rolls! Ok to use 2 packets of "rapid rise" instant yeast. Whole wheat flour lends a nutty flavor. Add salt to your butter or sprinkle a little salt on the rolls after you butter them (I sprinkle salt after buttering my rolls anyhow).
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