What’s Thanksgiving without some rolls? Not Thanksgiving, right? That’s what I thought, too. Unfortunately, I don’t have a great recipe on hand for dinner rolls. So I found what appeared to be one at the foodnetwork.com. I liked this recipe because the rolls were big enough to make substantial sandwiches with your leftover turkey.
- 2 c. plus 1 T. milk
- 6 T. unsalted butter, plus more for the baking dish
- 3 T. granulated sugar
- 2 1/4 tsp. active dry yeast
- 5 c. unbleached all-purpose flour
- 1 T. fine salt
- Vegetable oil, as needed
- In a small saucepan, melt 4 tablespoons of butter over medium low heat until browned (butter will bubble and flecks of brown will rise to the top). Slowly pour milk into butter and add sugar. Check the temperature of the mixture. If the mixture is not 110 degrees F, place pan over medium heat and cook, stirring, until the mixture has warmed. If the mixture is higher than 110 degrees F, remove from the heat and cool to about 110 degrees F. Scatter the yeast over the surface of the liquid, give it a quick stir and then set aside until foamy, about 10 minutes.
- Meanwhile, in large bowl, whisk together the flour and salt and set aside.
- Pour the milk and yeast mixture into the bowl of flour and mix until a soft, ragged mixture is formed. Transfer the flour mixture to a well-floured work surface and knead by hand until a soft, elastic dough is formed, about 10 minutes. Or knead with your electric mixer and a dough hook, about 5 minutes.
- Transfer the dough to a lightly oiled bowl, cover with a kitchen towel and place in a warm spot, until puffed and doubled in size, about 2 hours.
- Place a rack in the center of the oven and preheat to 400 degrees F. Butter a buttered 9 by 13 by 2-inch baking dish.
- Gently deflate the dough and then divide into 12 equal pieces. Using your hands, round each dough piece into a ball. Place the balls of dough, seam side-down, in three rows of 4 each. Cover with a kitchen towel and place in a warm spot until they’ve risen almost to the top of the baking dish, about 1 to 2 hours, depending on how warm your kitchen is from all that cooking.
- Melt the remaining 2 tablespoons butter and brush the rolls with it. Bake until golden brown, about 25 minutes.
- Remove the rolls from the oven and let cool slightly on a wire rack.
These dinner rolls would have been phenomenal except for the fact that I forgot them in the oven for a few minutes after removing all the other side dishes and finding the rolls were not yet golden brown. Unfortunately once I remembered to pull them from the oven both the top and bottom of these rolls were golden brown. I’ve been having a rash of bad luck with this very problem each and every time I’ve made rolls recently! Provided I can get the timing down for these rolls, I would make this recipe again and again. As previously stated, these rolls are the perfect size for leftover turkey sandwiches and hefty enough to hold a good smear of cranberry sauce. If that’s your thing.