Easter Dinner, Part 4: Homemade Dinner Rolls

What would a family gathering be without fluffy yeast rolls?  Sure, it’s easy to pull Sister Schubert’s amazing rolls out of the freezer, but for me, there’s just something wonderfully comfortable and homey about making bread with your own hands.  My fondest childhood memory of these rolls, besides eating way too many fresh from the oven, has to do with one of our dogs at the time, Valentine.  My mom had set the rolls to rise, covered with a dish towel, in front of the windows so they would get the warmth of the sun.  About halfway through the rise time, we noticed that several rolls were gone.  We then noticed Valentine lying on the floor, looking bloated and very ill.  After a call and quick trip to the vet for medicine, Valentine was feeling much better, but I was still not happy about losing those yummy rolls!  Take the extra time this year to make these.  You will not be disappointed.

Ingredients

4 cups all purpose flour, divided

2 packets (4 ½ t) rapid rise active dry yeast

1 cup milk

2 T unsalted butter

½ t salt

⅓ cup sugar

In a large bowl, combine the yeast and 2 cups flour.  Set aside.

In a saucepan set over medium heat, combine milk, butter, salt, and sugar.  Heat until just hot and butter is melted (~120 – 130ºF), stirring often.  Pour warm liquid into flour mixture and blend well.  Add another 1½ cups flour and mix well.  If dough is too sticky, add the remaining ½ cup flour.  Knead the dough well (3 – 5 minutes) until smooth and elastic.  Shape into a ball.

Grease a large bowl and place dough ball into bowl.  Cover and let rise in a warm place until double in size, about 1½ hours.  Punch down dough and turn out onto lightly floured surface.  Shape dough into 32 balls.  Place balls on 2 greased rimmed baking sheets (16 dough balls per sheet).  Cover and let rise in a warm place until double in size, 30 – 45 minutes.

Preheat oven to 300ºF.  Place baking sheets in oven and bake 20 – 25 minutes, until rolls are lightly browned on top.