Wow. It’s been a while. I have been super busy lately. All good things, but still – it keeps me from other things. Kids, school, family – you name it! We are busy!! This recipe is one I made for Easter!! Oy!! LOL!
Anyways, when it comes to holidays, bread is always part of the dinner spread. Sometimes its rolls, sometimes is sliced Italian bread. But trust me, there is ALWAYS bread! I found this recipe perusing through my Food Network magazine around Thanksgiving last year and decided to give it a try. They turned out delicious. Light, airy, fluffy. The absolute perfect dinner roll. So I made them again for Christmas and Easter! They are a huge hit in our family!
The thing about bread it that it’s time consuming. This isn’t a recipe you just put a bunch of ingredients into a bread machine and press a button. This takes time and patience. But it’s worth it!
When I rolled the dough into balls to proof, then bake, I used a small scale and weighed out each roll. They were about 2.25 grams each. I placed them onto parchment lined baking sheets and allowed them to proof (rise). My trick for proofing is that I have a set of double ovens. With holidays, my ovens are always on. I use the residual heat being given off by the top oven and put the rolls in the bottom oven where they can proof in a warm area. It works really well. If you don’t have double ovens, just find a warm, dry area where you can let the dough rest and rise undisturbed for about an hour each time.
I also did not brush them with butter at the end. I just decided not to since I figured everyone would end up buttering the rolls themselves as part of their dinner plate – and I was right! But the butter wasn’t missed. The rolls were soft, light, airy, fluffy and had delicious flavor. Give this some love and you will have the most amazing rolls to add to your dinner spread!
1 1/2 cups milk
1 stick butter, cut into pieces, plus more for brushing
1/2 cup granulated sugar
1 pkg. active dry yeast
1/2 cup warm water
3 large eggs, slightly beaten
1 1/2 tsp. salt
6 cups AP flour
- Place milk in a small saucepan and bring to a simmer. Remove from heat, stir in butter and sugar and let cool. Dissolve yeast in warm water and let sit until foamy. Combine milk mixture, eggs, yeast, salt, and 3 cups of flour in a mixer with a dough attachment. Mix until smooth. Add remaining 3 cups of flour, 1/2 cup at a time and mix until a smooth ball forms.
- Remove from bowl and knead by hand on a floured surface for about 5 minutes. Place in a lightly greased bowl, cover, and let rise in a warm place until doubled in size – about 60-70 minutes. Once risen, on a floured surface, punch down the dough and shape into desired shapes. (I just roll mine into balls.) Place on a parchment lined baking sheet. Cover again and let rise again until doubled, about 30-40 minutes.
- Preheat oven to 350 degrees F.
- Bake in oven for about 20 minutes or until golden brown. Remove from oven and brush with melted butter (if desired) before serving.
Recipe courtesy of Bobby Flay/Food Network