Homemade Dinner Rolls

Dinner Rolls

These easy Homemade Dinner Rolls are soft, tender and are casual enough for a weeknight dinner yet special enough for a holiday meal.

Makes 24 Delicious Rolls

Ingredients:

• 1 cup warm water, about 95 to 100°

• 4½ teaspoons active dry yeast (NOT quick rising), or 2 (1/4 ounce) envelopes

• 1/2 cup granulated white sugar

• 1/2 cup unsalted butter, melted and cooled slightly

• 3 large eggs

• 4¼ cups unbleached bread flour, plus more for dusting work surface

• 1 teaspoon fine salt

Instructions:

• In a large bowl add the warm water and sprinkle the yeast over the top. Let it stand for a few minutes so the yeast can bloom.

• Combine bread flour with the teaspoon of kosher salt, and set aside.

• Once the yeast has bloomed, add in the sugar, (melted and cooled) butter and eggs. Whisk to combine.

• Gradually add in 1/3 of the flour mixture. Stir until just combined and then repeat with another third of the flour mixture, stir and repeat one last time with the remaining flour.

• When the dough comes together, form it into a large ball. Cover the bowl with plastic wrap or tea towel and pop it in the refrigerator to rise for 3 hours or overnight.

• When just about risen, line a 9×13 baking pan with parchment paper and grease with butter or spray with nonstick baking spray with flour.

• After the 3 hours or overnight your dough should have risen. Remove from the fridge, uncover and dust your work surface with some bread flour. Turn the dough out (using a spatula to scrape) onto the floured surface and knead the dough a few times until the dough is smooth.

• Gently roll and shape into symmetrical 12-inch by 3 to 4-inch log. Use a knife or bench scraper to divide the log in half lengthwise.

• Working with the first half of the log, cut in half (crosswise) and then each half into 6 equal pieces – yielding twelve pieces. Repeat this with the second half of the log, so you end up with 24 pieces of dough total.

• Working with one piece of dough at a time, gather the ends, pulling it back and pinch to expose a smooth surface. Roll each piece of dough into a ball between the palms of your hands. Place into the prepared pan and repeat. You should have six dough-balls going along the longer side of the pan and 4 along the shorter side of the pan.

• Meanwhile position an oven rack in the lower third of your oven and preheat your oven to 375° F.

• Allow the rolls to cool before using the parchment to lift the rolls out of the pan. Once cool enough to handle, pull apart the rolls and serve in a basket or bowl lined with a clean kitchen towel.