By Samantha Schwalm
Happy Thanksgiving from Chef Samantha Schwalm
Thanksgiving is just around the corner. One of the sides that my family cannot get enough of are the dinner rolls. They can be made ahead of time, and frozen until Thanksgiving. Just let them cool over night before you freeze them. To defrost, pull out of freezer night before Thanksgiving. Warm in a 325 oven, wrapped in foil, for 15 minutes and serve!
Dinner Roll Recipe:(Yields 32 servings)
5 3/4 to 6 3/4 cups all purpose flour
1/4 cup sugar
2 teaspoon salt
2 tablespoons of active dry yeast OR 2 packages
1 cup warm water
1 cup Milk
1/2 Cup Butter
1 egg
1 tablespoon melted butter to brush on top of rolls
Step 1
Combine warm water and warm milk, 1 tablespoon of sugar, and yeast together. Set aside for 10 minutes. Mixture should become frothy.
Step 2
In a kitchen aid mixer bowl with the bread hook attached. Add flour, sugar, salt, and melted butter. Turn on low and pour liquid mixture into the bowl. Turn up to medium, scrapping bowl frequently. Mix until dough comes away from the bowl.
Step 3
On floured work surface, knead in remaining 1 1/4 to 1 3/4 cups flour until dough is smooth and elastic, 8 to 10 minutes. Grease large bowl with shortening or cooking spray. Place dough in bowl; cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80°F to 85°F) 45 to 60 minutes or until light and doubled in size.
Step 4
Gently push fist into dough to deflate; divide in half. To make Pan Rolls, lightly grease 2 8×8 pans with butter or cooking spray. Divide each half of dough into 16 equal pieces. Shape each into ball, pulling edges under to make smooth top. Place 16 balls, smooth side up, in each pan. Cover; let rise in warm place 20 to 30 minutes or until light and doubled in size.
Step 5
Heat oven to 400°F. Uncover dough; bake 16 to 20 minutes or until golden brown. Immediately remove rolls from pans; place on wire racks. Cool 15 minutes. Brush with melted butter. Serve warm or cool.
