top of page

Classic Dinner Rolls

(by Tori Romano)

(adapted from allrecipes.com)


2 c. all-purpose flour

1 envelope Fleischmann's RapidRise Yeast

2 T. sugar

1/2 t. salt

1/2 c. milk

1/4 c. water

2 T. butter

Combine 3/4 cup flour, undissolved yeast, sugar, and salt in a large bowl.

Heat milk, water and butter until very warm (120 - 130 F.).

Add to flour mixture.

Beat 2 minutes with electric mixer at medium speed, scraping bowl occasionally.

Add 1/4 cup flour, and beat 2 minutes at high speed.

Stir in enough remaining flour to make soft dough.

Knead on lightly floured surface until smooth and elastic, about 8 -10 minutes. Cover and let rest 10 minutes.

Divide dough into 12 equal pieces, and shape into balls.

Place in greased 8-inch round pan or a muffin tin.

Cover, and let rise in warm, draft-free place until doubled in size, about 30 minutes.

Preheat oven to 375 F.

Bake for 20 minutes.

Remove from pan, and brush with additional melted butter, if desired.

Serve warm.


(Read Breaking B(re)ad, the story that accompanies this recipe.)

Recent Posts

See All

Clarke’s Creamy Tomato Soup

(by Ilene S. Goldman) 5 carrots, shredded 5 stalks celery, shredded 1 medium white onion, sliced 1/2 lb. salted butter * 1 c. flour (less is better; I’ve made it without any) 3 (14 1/2-oz.) cans chick

Sarah's Latkes

(by Lisa Cohen) 4 medium russet potatoes 1 small onion 2 eggs 2 heaping soup spoons flour large pinch salt several grinds of pepper peanut oil Scrub potatoes, but don't peel. Cut potatoes to fit in th

Walnut Sponge Cake

(by Lisa Cohen) softened butter for pan 1 dozen eggs, separated 1 1/2 c. (scant) sugar zest and juice of 1 lemon zest of 1 orange 1 c. matzo flour, sifted 2 T. potato starch, sifted pinch of salt 1 c.

Comments


bottom of page