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Name: Classic Dinner Rolls
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 24
Cuisine: American
Ingredients: 3/4 c milk Warm (105 degrees); 1/4 c Butter (1/2 stick); 5 c Unbleached flour; Butter melted; 2 env Active dry yeast; 1/2 c water Warm (105 degrees); 2 Eggs; 1/3 c Granulated sugar divided; 1 ts Salt

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INGREDIENTS

3/4 c milk ; Warm (105 degrees)
1/4 c Butter ; (1/2 stick)
5 c Unbleached flour
Butter ; melted
2 env Active dry yeast
1/2 c water ; Warm (105 degrees)
2 Eggs
1/3 c Granulated sugar ; divided
1 ts Salt

Servings

INSTRUCTIONS

Sprinkle yeast over water in large bowl of electric mixer. Add 1 tablespoon sugar. Let stand until yeast is soft, about 5 minutes. Add remaining sugar, milk, salt and butter. Mix in 2 1/2 cups flour; beat until smooth and elastic, about 5 minutes. Beat in eggs, 1 at a time. Stir in about 2 cups more flour to make soft dough. Turn dough out onto a work surface sprinkled with some of the remaining flour. Knead about 8 to 10 minutes, until dough is smooth and satiny and small bubbles form just under surface, adding only enough flour to keep dough from sticking. Turn dough in a greased bowl. Cover top of bowl with plastic wrap and a towel. Let rise in a warm place until doubled in bulk, about 1 hour, or refrigerate 6 to 8 hours. Punch dough down. Knead into smooth ball; cover with inverted bowl; let rest for 10 minutes. Lightly flour work surface with remaining flour; shape dough into any of these shapes: Bowknot: Divide dough into 24 equal portions; working on a lightly floured surface, roll each portion beneath your palms to make a strand 6 inches long. Tie loosely into a knot. Place on greased baking pans. Pocketbook (Parker House): Roll dough out 1/4-inch thick on lightly floured surface. Brush with melted butter. Using biscuit-cutter, cut into 2 1/2- to 3-inch circles. Use wooden spoon handle to make depression just off center across each circle. Fold each roll over along depression, pressing firmly to prevent halves from opening. Keeping larger side of dough on top, place rolls 1 inch apart on greased baking pans. Cloverleaf: Pinch off small uniform pieces of dough; working on a lightly floured surface, shape each piece of dough by rolling it beneath your palm into a ball 1-inch in diameter. Dip balls into melted butter; tuck 3 balls into each cup of greased 2 1/2-inch muffin pan(s). Fantan: Roll dough out to about 1/8-inch thickness on a lightly floured surface. Brush with melted butter. Cut dough into strips 1-inch wide. Stack 6 strips atop one another; cut stacked strips into 1 1/2-inch pieces. Place each stack, with one of the cut ends facing up, in cup of greased 2 1/2-inch muffin pan(s). Cover rolls with plastic wrap and towel; let rise in a warm place until almost doubled in bulk, 30 to 45 minutes (1 hour if dough was refrigerated). Preheat oven to 400 degrees. Brush rolls lightly with melted butter. Bake until golden brown, 12 to 15 minutes. Let cool slightly on wire racks. Serve warm. Yield: About 2 dozen rolls. Recipe Source: St. Louis Post-Dispatch - 11-23-1998 By Annette Gooch Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net

NOTES

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Classic Dinner Rolls

3/4 c milk Warm (105 degrees)
1/4 c Butter (1/2 stick)
5 c Unbleached flour
 Butter melted
2 env Active dry yeast
1/2 c water Warm (105 degrees)
2 Eggs
1/3 c Granulated sugar divided
1 ts Salt

Sprinkle yeast over water in large bowl of electric mixer. Add 1  tablespoon sugar. Let stand until yeast is soft, about 5 minutes. Add  remaining sugar, milk, salt and butter. Mix in 2 1/2 cups flour; beat  until smooth and elastic, about 5 minutes. Beat in eggs, 1 at a time.  Stir in about 2 cups more flour to make soft dough. Turn dough out  onto a work surface sprinkled with some of the remaining flour. Knead  about 8 to 10 minutes, until dough is smooth and satiny and small  bubbles form just under surface, adding only enough flour to keep  dough from sticking. Turn dough in a greased bowl. Cover top of bowl  with plastic wrap and a towel. Let rise in a warm place until doubled  in bulk, about 1 hour, or refrigerate 6 to 8 hours. Punch dough down.  Knead into smooth ball; cover with inverted bowl; let rest for 10  minutes. Lightly flour work surface with remaining flour; shape dough  into any of these shapes: Bowknot: Divide dough into 24 equal  portions; working on a lightly floured surface, roll each portion  beneath your palms to make a strand 6 inches long. Tie loosely into a  knot. Place on greased baking pans. Pocketbook (Parker House): Roll  dough out 1/4-inch thick on lightly floured surface. Brush with  melted butter. Using biscuit-cutter, cut into 2 1/2- to 3-inch  circles. Use wooden spoon handle to make depression just off center  across each circle. Fold each roll over along depression, pressing  firmly to prevent halves from opening. Keeping larger side of dough  on top, place rolls 1 inch apart on greased baking pans. Cloverleaf:  Pinch off small uniform pieces of dough; working on a lightly floured  surface, shape each piece of dough by rolling it beneath your palm  into a ball 1-inch in diameter. Dip balls into melted butter; tuck 3  balls into each cup of greased 2 1/2-inch muffin pan(s). Fantan: Roll  dough out to about 1/8-inch thickness on a lightly floured surface.  Brush with melted butter. Cut dough into strips 1-inch wide. Stack 6  strips atop one another; cut stacked strips into 1 1/2-inch pieces.  Place each stack, with one of the cut ends facing up, in cup of  greased 2 1/2-inch muffin pan(s). Cover rolls with plastic wrap and  towel; let rise in a warm place until almost doubled in bulk, 30 to  45 minutes (1 hour if dough was refrigerated). Preheat oven to 400  degrees. Brush rolls lightly with melted butter. Bake until golden  brown, 12 to 15 minutes. Let cool slightly on wire racks. Serve warm.  Yield: About 2 dozen rolls.    Recipe Source: St. Louis Post-Dispatch - 11-23-1998 By Annette Gooch    Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net

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Nutrition

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Serving Size: 1 Serving (57g)
Recipe Makes: 24

Calories: 157
Calories from Fat: 43 (27%)

Amt Per Serving		% DV

	Total Fat 4.8g	6 %
	Saturated Fat 2.2g	11 %
	Monounsaturated Fat 1.5g
	Polyunsanturated Fat 0.5g
Cholesterol 94.6mg		29 %
Sodium 48mg		2 %
Potassium 74.2mg		2 %
Total Carbohydrate 22.6g		7 %
	Dietary Fiber 0.9g	4 %
	Sugars, other 21.7g
Protein 5.6g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 157

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