When it comes to fresh homemade “HOT” bread or rolls right out of the oven, can you wait until they cool down? Not here, I try but no luck and my family is just as bad. Big “V” will have the butter and knife waiting until I give the ok to dig in. Because of our lack of patience, I have to make more than one batch of what ever bread I am making.
So when it come to my Soft as a Pillow Dinner Rolls, 1 or 2 batches is not enough. I sometimes make 4 batches. 1 batch for us to test to make sure they are ok to eat, 1 batch for my neighbor, 1 batch for my sister’s family, and another one for us for dinner. And if my brother lived closer or coming down, I would have to make another batch or two for them. If your family is anything like my family, save yourself some time and just double the recipe from the start. You will not regret it!
Soft as a Pillow Dinner Rolls
2 1/4 teaspoons of dry active yeast
1/4 cup warm water
1/3 cup sugar (divided)
1/4 melted butter
1 cup hot milk
1 teaspoon salt
1 egg beaten
4 1/2 cups flour
2-4 Tablespoons of melted butter (for topping rolls)
Pre-heat oven to 350.
1) In a large measuring cup, add warm water, yeast and 1/2 of the sugar. Do a quick stir and set a side until yeast foams, about 10 minutes. If it does not foam your yeast is not good.
2) In large bowl add hot milk, the 2nd 1/2 of the sugar, salt and butter. Mix well, make sure sugar is dissolved. Let cool until about 110 degrees.
3) Add yeast mixture to the milk mixture, add beaten egg. Mix well, add the 4 cups of flour one cup at a time. Leave the 1/2 cup flour aside. You will have a soft sticky dough.
4) Dust a clean counter top with some of the 1/2 cup of flour, kneed dough adding flour as needed for 5 to 6 minutes. Dough will be smooth at this point.
5) Place dough in a well buttered large bowl, cover with a clean dish cloth and let rise in a warm place for 1 1/2 hours until doubled in size.
6) After dough has risen, punch dough down and kneed for 5 minutes. I do not add more flour, but if needed use as little as possible. Adding to much flour, you will not get a light fluffy roll.
7) Divide dough into 16 equal parts and roll in to balls, place balls into a well buttered 13×9 baking pan. Cover and let rise for 30 minutes until doubled again.
8) Brush with 1/2 the melted butter for topping. Bake for 18 to 20 minutes. Once out of the oven brush with the remaining melted butter.
Let cool if you can!