Homemade Dinner Rolls

Dinner Rolls

This recipe makes excellent dinner rolls.  I have used this recipe for years and use it to make rolls for Thanksgiving and Christmas.  I usually make the rolls the week before Thanksgiving and underbake them by a minute or two and then freeze the cooled rolls.  On Thanksgiving Day, I take them out of the freezer in the morning and then heat them in a hot oven for about 5 minutes just before serving them.  They can be shaped in various ways.  I often make crescent rolls by rolling half the dough into a round 12-inch circle, brushing with soft butter, cutting into 12 pie shapes (like cutting a pizza), and then rolling up each roll from the wide end to the tiny end.  I place these on a cookie sheet to bake.  You can also just roll half of the dough into 12 round balls and put in a cake pan to rise and bake.



cup warm water (105 to 115 degrees)
packages active dry yeast
1 1/2
cups lukewarm milk (can try half milk and half evaporated milk)
 cup sugar
teaspoons salt
cup butter
7 to 7 1/2

cups all-purpose flour



Dissolve yeast in warm water, adding pinch of sugar.  Let stand until foamy.  In a saucepan scald milk (bubbles will form around side of pan).  Place the sugar, salt and butter in a large bowl.  Add the scalded milk; stir until the sugar is dissolved and the butter is melted.  Cool to lukewarm. 

Add the eggs and the dissolved yeast to the milk mixture.  Add half of the flour.  Mix with spoon until smooth.  Add enough remaining flour to handle easily; mix with hand.  Turn onto lightly floured surface and knead until smooth and elastic (about 5 to 10 minutes).  Round up in greased bowl, greased side up.  Cover with damp cloth.  Let rise in warm place until double (about 1-1/2 hours).  Punch down; let rise again until almost double (about 30 minutes). Shape dough into rolls and let rise until light (15 to 20 minutes).  Bake on lightly greased pan at 400° for 12 to 15 minutes.  Makes about 3 to 4 dozen rolls.