Buttery Dinner Rolls

Buttery Dinner Rolls

This dough is so easy to work with. You will make the recipe over and over again! It also can be made into a large oval loaf of bread or a braided loaf of bread. Press the ends of three 14 inch long rope shaped dough to seal and braid. When braided press ends together and moisten to strengthen the seal. Put loaf on a buttered baking sheet, cover, and let rise as directed. Bake until golden brown and hollow sounding when tapped on the bottom, about 40 minutes. This is another recipe from the April 2008 edition of Sunset Magazine.

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Ingredients:

1 cup milk

1 Tablespoon yeast

1 teaspoon salt

1/4 cup sugar

1/2 cup butter, softened, plus more for sheets

2 eggs

3 1/2 to 4 cups all purpose flour, plus more for

kneading and shaping

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Directions:

Microwave milk, uncovered, until warm (90 to 105 degrees) about 20 seconds on full power. Put in bowl of stand mixer. Stir in yeast, salt, and sugar. Let sit until foamy, about 5 minutes.

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Attach dough hook and with mixer on low, stir in butter and one egg. Add flour, 1/2 cup at a time. until a stiff dough forms and pulls away from the inside of the bowl. Cover with a clean towel or plastic wrap and let sit until doubled in bulk, about 1 1/2 hours. Meanwhile butter 2 large baking sheets and set aside.

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Punch down dough and turn it onto a floured surface. Knead a few times, adding more flour if necessary to keep dough from sticking. Divide dough into 24 pieces. Working with one piece at a time, (keep other pieces covered), roll into a 10 inch rope. Coil rope into a flat spiral or twist into a pretzel shape. Cover and let shape raise until doubled in bulk,

about 45 minutes. Meanwhile, preheat oven to 350.

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In a small bowl, beat remaining egg with 2 Tablespoons water. Brush rolls with egg wash and bake until brown, about 20 minutes, rotating pans halfway through baking time to ensure even baking. Cool on cooling rack. Serve warm or at room temperature. Makes 24 rolls.