Dinner Rolls – Make homemade rolls for Thanksgiving


Have you ever tried Corned Beef Hash? Not a homemade version, but the kind from the can. Oh, if you haven’t, you aren’t missing anything. Actually, you are missing something, the ability to tell everyone how horrible it is because you’ve tasted it and you know. I have never smelled and tasted something so vile. As soon as you pop open the can, the smell of dog food wafts past your nose. Yes, I said “dog food.” While they say that this is human food, I venture to guess that this is really just canned dog food and they mistakenly put a corned beef hash label on it. While my husband and I were dating, he tried to pass this off as an appropriate breakfast food. That was the first time I experienced it and THE LAST. It’s funny, because it was the last time he ate it as well. Ever since I said, “Oh my gosh, that smells like dog food” he hasn’t been able to eat it. I’m glad it’s not his favorite food, because it will never be in my pantry.

Anyway, I invited my parents over for dinner this past weekend, and I made turkey tetrazzini. I wanted to make dinner rolls to go along with it. Now, I wasn’t about to take the easy way out and buy some frozen dough or even the Brown and Serve rolls that you can buy at the grocery store. I wanted to make them from scratch.



For me, making yeast breads is so much fun. It’s a project that requires you to carefully follow the recipe. Other recipes are very forgiving, but not bread. I found a good recipe for dinner rolls on Foodnetwork.com. It had some pretty simple ingredients, so I knew it would be easy to prepare.

I am a little impatient, so the picture below is what happened in my kitchen when I needed to cool off the scalded milk. I didn’t want to wait for it to cool off naturally. So, this is the highly sophisticated way to make your bread baking go a bit faster.



This bread requires 2 rises, which isn’t tough, but you just have to plan ahead. If you want to make these for Thanksgiving, just be sure to give yourself several hours of prep time to ensure that they are done and warm by the time the family is sitting down to stuff their faces.



This story has somewhat of a sad ending. I popped them in the oven, on the middle rack, and let them alone to bake. All of a sudden I started seeing smoke coming out of the oven. Never a good sign! Half of my rolls were burnt on the bottom. I recommend putting these on the top rack of your oven, or else you will be forced to turn your burnt rolls into bread pudding or croutons.

Pretty rolls…



Burnt rolls…



Hopefully yours turn out like this…



Dinner Rolls
Adapted from: Food Network
Printable Recipe

Ingredients:
1 package rapid rising yeast
1 cup warm water
1/2 cup granulated sugar
1 egg, lightly beaten
1 tbsp. salt
1 cup milk, scalded but cooled to warm
1/2 cup butter (1 stick), melted, plus an additional 2 tbsp (softened) for spreading on rolls
5-6 cups AP flour

Directions:
In bowl of standing mixer, combine yeast and warm water. Stir to dissolve and let sit for 10 minutes. Stir in sugar, egg, salt, milk and melted butter. Using the dough hook, slowly mix in the flour until it is just slightly sticky. The dough should be pulling away from the sides of the bowl as the dough hook is mixing. Add more flour until it reaches the appropriate consistency.

Turn dough out onto lightly flour surface and knead for an additional 4-5 minutes – incorporate additional flour until the dough is no longer sticking to your hands. Form into a tight ball.

Spray a bowl with cooking spray and place the dough into the bowl, turning the dough to coat it with oil. Cover with a towel and place in a warm area (I use the top of the stove) to rise for at least an hour or until the dough has doubled in size.

Lightly spray 2, 12 cup muffin tins with cooking spray. Turn dough out onto countertop and punch down (about 6 punches works). Using a pizza wheel, cut dough into 1-inch wide strips and then cut it again to create 1 inch cubes. Form the cubes into 1-inch balls and place 3 of the balls into each muffin cup. Once you have filled the muffin tins, cover with a towel and let them rise again for 30-45 minutes.

Preheat oven to 425 degrees. Brush risen rolls with softened butter. Place rolls on the top rack of oven and bake for 10-15 minutes, or until they are golden brown.

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2 Comments (+add yours?)

  1. sue
    Nov 14, 2011 @ 18:30:37

    oh I would have cried!

    Reply

  2. travelwithlaughter
    Nov 14, 2011 @ 20:24:08

    YUMMY!!! Love the rolls at Thanksgiving.

    Reply

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