A traditional sweet yeast dinner roll recipe.  It takes a little extra time to make these, however they are worth the effort.  The original recipe was from a Fleischmann’s Yeast booklet from the 1960’s.  It is an amazing, versatile dough that can be used for dinner rolls, loaves, cinnamon rolls, braids, and tons of other bread ideas.

Serves 12

Prep Time 2 hours +/-

Cook Time 20 min

INGREDIENTS

½ c milk

½ c sugar

1 ½ tsp salt (can use less)

¼ c butter, melted

½ c warm water (105 – 115 degrees)

2 pkg Fleiscmann’s active dry yeast (I sometimes use 3 pkgs)

2 large eggs, beaten

4 ½ c all purpose flour.  You may need a bit more or less, see directions

Additional butter for coating bowls used and brushing on tops of rolls

Warmed honey with butter for glaze
1/4 c honey – warmed
1/4 c melted butter

DIRECTIONS

Scald milk (bring just to a boil and remove from heat immediately.  Stir in sugar, salt, and melted butter.  Set aside and allow to cool to lukewarm.

In a large bowl mix warm water and yeast.  Stir until dissolved.  Stir in lukewarm milk mixture, beaten eggs, and half the flour.  Beat until smooth.

Add remaining flour gradually, mixing as you go.  You may need a bit more or less than the total 4 ½ cups called for in the recipe, depending on the humidity and other factors.  Your dough should be elastic and slightly stiff but not dry.

Turn Dough out onto floured board and knead until smooth and very elastic.  This usually takes 8-10 minutes. (or use bread whip with your large mixer – works great).

Butter the inside of a large mixing bowl.  Put dough in bowl and turn dough over a couple of times to coat it all with butter.

Cover bowl and place in a warm place to rise.  It will take about a1 hour to double in bulk.  At that time, punch dough down and turn out onto a lightly floured board to shape.

At this point you can shape and fill as desired.

TO MAKE DINNER ROLLS:

Pinch off about 2-3 tablespoons of dough and shape into a ball.  Place each one in a buttered muffin tin, or a baking pan, barely touching each other – do not crowd rolls.

Cover prepared rolls and allow to rise in a warm place until doubled in bulk, again about 1 hour.   Rolls should now touch each other.  (A little more rising will occur during baking).

Preheat overn to 375 degrees (depending on your oven it may be a little more or less) when rolls are about 10 minutes from being ready for baking.

When ready to bake, place rolls in oven and bake for 20 – 25 minutes.  They should be browned nicely and smell oh so good and yeasty!!

Brush tops of rolls with melted butter/warmed honey mixture immediately when removed from oven.  Allow rolls to set for about 10 minutes before eating.

Enjoy!

P.S.  Rolls or breads may be stored in sealed plastic container or bag and kept for several days  – I like to make them ahead and then warm for my Thanksgiving or Christmas meal.