Classic Dinner Rolls

I found this recipe in one of my favorite cookbooks, the Williams Sonoma Essentials Of Baking.

The rolls were sooo yummy, soft and delicious. I made them the same day as my Turkey, Vegetable and Pasta soup, the combination of the two was outstanding!

This is really simple to make, in fact one of the easiest yeast breads I have ever made. I used dark colored cake pans and if you do so you need to cook them for only about 20 minutes.

Here is how ya do it!

1 package (2 1/2 tsp) Active Dry Yeast

1/4 cup of warm water (between 105 and 115 degrees, use your instant read thermometer)

1 cup whole milk

2 tbl sugar

2 large eggs at room temp, plus one egg beaten (the beaten egg you brush on before baking)

6 tbl butter at room temperature

4 1/2 cups all purpose flour

2 tsp salt

Dissolve the yeast and the warm water in your bowl or Kitchenaide mixer bowl, and let sit till foamy, about 5 minutes

Add the milk, sugar, 2 eggs, butter, flour and salt.

Attach the bowl to your mixer and use the dough hook on low, and knead for about 7 minutes or by hand for the same amount of time, add a bit of flour if it is sticking to the sides of the bowl

Work the dough until it is smooth and elastic, remove from bowl and shape into a large ball, and transfer to a lightly oiled bowl, place some plastic wrap on top and let sit in a warm and dry place for 2 hours or until it doubles in bulk

You can make the balls of dough into any size you want, the book suggests cutting it into 8 pieces, which I did not, I did 10 and the rolls were huge. I would suggest about 14 dough balls.

Roll each dough ball into a nice circle and place them into the well greased pan of your liking, I used two cake pans, then let them rise for about an hour

Brush with the beaten egg

Bake them at 400 degrees for 20 to 25 minutes, check them at about 15 minutes or so

Remove from oven when done and brush with butter if desired