Since I was making everything homemade I might as well have made the rolls myself too… I had the time & as you can see was really getting into this whole Thanksgiving smorgasbord thing. I went with a super simple classic recipe. The recipe made 2 dozen rolls, since that amount of dough would have lasted us eons and eons and decided to use half the dough for our rolls and the other half I rolled into a rectangle, brushed with melted butter, sprinkled with cinnamon sugar, rolled up, cut and made cinnamon rolls for Thanksgiving morning. They were divine. I used this frosting recipe to seal the deal… now back to the dinner rolls…
Better Homes and Gardens
- 4 1/4 to 4-3/4 cups all-purpose flour
- 1 package active dry yeast
- 1 cup milk
- 1/3 cup sugar
- 1/3 cup butter
- 3/4 t salt
- 2 beaten eggs
In a large mixing bowl stir together 2 cups of the flour and the yeast. In a medium saucepan heat and stir milk, sugar, butter, and salt just until warm (120 degree F to 130 degree F) and butter almost melts. Add milk mixture to dry mixture along with eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed 3 minutes. Stir in as much of the remaining flour as you can. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape the dough into a ball. Place in a lightly greased bowl; turn once. Cover; let rise in a warm place until double (about 1 hour).
Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in half. (This is the point where I used half the dough for rolls & half for cinnamon rolls). Cover; let rest for 10 minutes. Lightly butter muffin cups. Divide each portion of dough into 36 pieces. Shape each piece into a ball, pulling edges under to make a smooth top. Place 3 balls in each muffin cup, smooth sides up. Cover and let rise in a warm place until nearly double in size (about 30 minutes).
Bake in a 375 degree F oven for 12 to 15 minutes or until golden. Immediately remove rolls from pans. Cool on wire racks.
* I brushed the tops with a little melted butter as soon as they came out of the oven*