I learned how to make dinner rolls from Mrs. Jensen in 7th grade.
I learned to never add hot liquids ingredients to yeast since hot liquids will kill the yeast’s ability to rise. I wish I could say that I caught on quickly, but I can remember at least two more times after Mrs. Jensen’s baking lesson that I dismissed her wisdom and ended up with rocks instead of rolls.
Mrs. Jensen also taught us to always measure our ingredients away from the bowl so that overflow would not fall into our recipe. I’m sure I’ve broken this rule as well.
I also learned that if you want to be heard, you need to speak up. Today I take these all of these lessons seriously.
Place these ingredients in mixing bowl and allow to sit for about 10 minutes:
- 1/4 cup water at about 110 degrees F
- 2 packages (or 5 teaspoons) yeast
- 1 tablespoon sugar
You should notice a foaminess to the yeast mixture.
Add these ingredients when milk is lukewarm, then mix well:
- 1 cup scalded milk (heat in saucepan just until hot then cool to about 110 degrees)
- 1/2 cup sugar
- 2 teaspoons salt
- 1/4 cup butter
- 2 eggs
Switching to mixer’s kneading attachment, slowly add until dough no longer sticks to sides of bowl:
- 5-6 cups of white flour (no more than 6 cups will be needed)
Knead using the mixer with dough hook for about 5 minutes.
Form dough into a ball, cover and leave to rise in a very warm place. This is especially important during the fall and winter when the weather gets cooler. Allow to rise for about an hour or until double in size.
Punch dough down.
Coat two 9X13 pans or one-half sheet pan with butter or non-stick spray. Form dough into 24 rolls. Leave plenty of space for the rolls to double in size.
Allow rolls to rise for another hour or until double in size. Preheat oven to 350F.
Bake for just 15 minutes. Butter tops when rolls are hot out of the oven.
Perfect for a family dinner and even to make sandwiches with leftovers. On second thought, you may need to double this recipe.