(rolls or dessert… you know our favorites!)
Ingredients
- 4 1/4 – 4 3/4 Flour (can use half whole wheat)
- 1 pkg active dry yeast (or 2 1/4 tsp)
- 1 cup milk
- 1/3 cup sugar
- 1/3 cup butter (as in the picture, I sometimes use the fancy Tuscan butter)
- 1 tsp salt
- 2 eggs
Directions:
I use my KitchenAid to do all the work, but you could also do it by hand (seriously, if you don’t have a KitchenAid, go and get one this Black Friday!). In your mixing bowl, mix 2 cups of the flour and the yeast together. Heat the milk, sugar, butter, and salt together until the butter almost melts. I just do it in my microwave for about 1.5 minutes, but you can also do it on the stove top. Add the milk to the flour and then add in the eggs. Mix until incorporated. Slowly add in the rest of the flour, until you get a moderately stiff dough that is smooth and elastic. I just let my Kitchenaid do all the kneading, but if doing it by hand, turn the dough out onto a floured surface and knead the rest of the flour into the dough. Cover the dough and let double – usually about an hour for mine
Heat oven to 350. Shape your dough into your desired roll shape onto a baking sheet/cupcake pan. Let them rise another 30 minutes after shaped. bake for about 10 minutes (depends on how big the rolls you make are). If you made them with whole wheat, take them out a minute before you think they are done. Trust me, they will be softer and not as tough, if you don’t let them get too done!
Enjoy!
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| These are made when the dough is made into a “snake” rope and then just twisted together into a circle/roll shape – My husband makes them like this |
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| This is my LAZY (and therefore favorite) way to shape the dough. Just pull the dough into four small balls and place the 4 dough balls into a greased cupcake/muffin tin. The rolls also cook faster in the muffin tin! |
Is it bread flour or all-purpose?
Bread flour or all-purpose?
I always just use all purpose flour in all my recipes 🙂
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