Buttery Dinner Rolls

Buttery Dinner Rolls

These rolls are best timed so that they can go in the oven just as the turkey is ready to come out, since you allow the turkey to rest for about 20 minutes before carving. If you own a bread machine, this recipe works well in that too. Simply add the ingredients according to the manufacturer's instructions (typically liquids first, then dry ingredients, and the yeast on top). Run the recipe on the dough cycle, and form balls after it completes.

Ingredients

4 oz water
6 oz milk
4 Tbsp butter
1 packet yeast
1 egg, beaten
4-5 cups all-purpose flour
½ cup sugar
½ tsp salt
3 Tbsp Butter Buds

Directions

In the microwave or on the stove, melt the butter. Add the milk and water, whisking to combine. Warm the mixture to about 115°F. Sprinkle the yeast on top and allow the yeast to rest for 3 minutes. In the meantime, combine the flour, sugar, salt, and Butter Buds in a medium-large bowl. Set aside.

Whisk the yeast into the liquid mixture to blend. Add the egg and whisk it in. Combine the liquid ingredients with the flour mixture. Stir with a wooden spoon until well mixed. Turn the dough out onto a floured surface and knead until a smooth elastic ball is formed.

Alternatively, you can do the mixing in a stand mixer (such as KitchenAid) using the dough hook. Knead for 3 minutes, or until a uniform ball is formed.

Grease a large bowl, place the dough in it, and cover with plastic wrap. Allow to rise for 1½–2 hours, or until the dough has doubled in bulk.

Punch the dough down, cover, and let it rest 5 minutes. Meanwhile, grease 2 pie plates or one 9x13 pan. Divide the dough into 14–16 equally shaped balls and arrange in pans. Cover with plastic wrap and let rise for an additional 40 minutes–1 hour.

Preheat oven to 350°F. Bake for 15–20 minutes. Brush the hot rolls with melted butter.

http://blog.craftzine.com/archive/2009/11/thanksgiving_feast_side_dishes.html#rolls