It was love at the first sight. Seriously. When I saw them I already knew I’m going to love every single bite, and I did. They are so easy and fast to make (not counting the rising time, of course), that when I took them out from the oven my husband was really surprised that he didn’t see me kneading and mixing and making all that mess around the kitchen (of course I did, but it wasn’t really that bad and everything went really fast)… .
For this recipe, I didn’t even use a mixer. I did everything with my hands. I was too anxious to finally taste them that I didn’t want to deal with assembling the mixer.
When I work with yeast dough, I’m always afraid that it might not rise enough or that I might do something wrong with the yeast, and sometimes I’m afraid for the good reason. This time I made everything right and those rolls came out to die for….
I used only half of the original recipe and I ended up with 13 rolls.
1 cup whole milk
1/4 cup sugar +2 tsp to “feed” the yeast
2 3/4 Tbsp unsalted butter
1 tsp salt
1 pkg active dry yeast
1/3 cup warm water
4-5 all-purpose flour
2 beaten eggs
In a saucepan over medium heat mix together: 1 cup milk, 1/4 cup sugar, butter, and salt until butter and sugar melt. remover from heat and let it cool to lukewarm.
Now, dissolve the yeast in 1/3 of warm water with 2 tsp of sugar. I first add the sugar, stir it until is dissolved in the water and after that, I add yeast. Cover and let the yeast to start working. After 10 minutes if the mixture is not bubbly and foamy it means that you have to repeat that step (water was too cool or too hot). Almost every time I work with yeast I have to do it twice… .
In a large bowl combine 2 cups of flour and lukewarm milk-butter-sugar mixture. Beat it with your mixer until everything is mixed well together. Add yeast mixture and beat it for a few minutes. Add 2 beaten eggs. Stir in the remaining 2 cups of flour. The dough you’ll get from it should be soft and a little bit sticky.
My dough was actually pretty sticky but I let it be that way. I covered the bowl with a towel and let it stand for about hour and 2o minutes until the dough doubled in size.
Spray 9×13 – inch glass pan with cooking spray.
Flour the surface you’ll be working on and put your dough on that surface. With your hands pat the dough into about 1-inch thick rectangle. Cut that rectangle in 12 equal-sized pieces. From every piece roll a small ball and place it in prepared pan. Repeat with every piece.
To roll the balls without sticking to my hands I floured my hands a little before each rolling.
Cover the pan with a towel and let it stand for another 30 minutes.
Preheat oven to 375 F. Bake for about 18 minutes or until golden brown. When removed from oven rub a stick of cold butter over the top of each roll.
Eat and enjoy!
Store in an air tight container or ziplock bag up to 3 days.
I got this recipe from Jenn at Eat Cake For Dinner. She’s got all kinds of great recipes but having such a great experience with my last dinner rolls I’m really interested in trying recipes for Texas Roadhouse Rolls and Fluffy Dinner Rolls – they look amazing.