Dinner Rolls
Longtime baker Elaine Jonas guarantees that these perfect little rolls will disappear quickly. Elaine Janas, Columbia Heights, Minnesota—Minnesota State Fair, St. Paul, Minnesota
Ingredients
Instructions
Heat the water, honey, and 1⁄ 4 cup butter to 120° to 130°F. In a large bowl, blend 2 cups of the flour, salt, and yeast. Add the liquid and beat with an electric mixer on medium speed for 3 minutes. Beat in the eggs. Stir in enough of the remaining flour to make a soft dough. Turn out onto a floured surface and knead until smooth and elastic. Place in a greased bowl, cover, and let rise until doubled in bulk, about 1 hour.
Punch the dough down. Divide into 3 parts. Cover and let rest for 15 minutes. Roll each portion out into a 12-inch circle. Spread each round with 1 tablespoon of the softened butter. Cut each round into 16 wedges. Starting at the wide end, roll each wedge up. Place point side down on a greased baking sheet. Cover and let rise until doubled in bulk, about 30 minutes.
Preheat the oven to 375°F. Bake for 10 to 12 minutes. Immediately brush the tops of the rolls with melted butter.
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