This is quite an easy dinner roll recipe that is
rich from the oil, sugar, and all white flour. The recipe can also be made in
stages to accommodate your schedule. These have a bit of a different look to
them, as instead of one smooth roll they are individual pull-apart rolls with
three or four pieces. Baking them in muffin tins makes the recipe even easier
and helps give the rolls an even appearance.
Easy Peasy Dinner Rolls
½ cup oil
½ cup granulated (white) sugar
4 cups all-purpose (plain) flour
1 package instant rise yeast
½ cup all-purpose (plain) flour
1 teaspoon baking powder
½ teaspoon baking soda
½ Tablespoon salt
In a medium saucepan, scald the milk, oil, and
sugar. Cool to 90-110◦F.
Stir together the 4 cups of flour and the yeast.
Stir in the milk mixture. Cover and let rise for one hour. (Alternately you can
place the bowl of dough in the fridge and let rise for a few hours if you would
like to prep the dough ahead of time).
Punch dough down and stir in the remaining
ingredients, working it in with your hands until mixed in.
Grease or oil two 12-hole muffin tins. Pinch off
walnut-sized pieces of dough and roll into smooth balls. Place three or four in
each muffin cup (depending on size, how many rolls you would like, and whether
you want a strict cloverleaf design). Cover and allow to rise for about an
hour. If dough was cold, it may require a bit of additional time to rise.
(Alternately you could put dough in the fridge to rise again, if you want to
bake the rolls later and enjoy them warm).
Once doubled in size, bake the rolls at 375◦F for
10-15 minutes until golden. Loosen from their trays and serve hot.
No comments:
Post a Comment