Fancy/Easy Dinner Rolls

Since today was Mother’s Day, my dad and I made my mom a special dinner.  To go along with dinner, I made some homemade dinner rolls.  And boy, were these good.  I ate 6.  Yep.  I’m a glutton.  But they were so warm and buttery and soft and airy and...... perfect.  I will definitely be using this recipe again! 

Rosette Dinner Rolls: (adapted from the Better Homes and Gardens cookbook)

-4- 4 1/2 cups all purpose flour

-1 tbsp active dry yeast

-1 c. milk

-1/3 cup sugar

-1/3 cup butter or margarine

-1/2 tsp salt

-2 beaten eggs

-extra flour for dusting/kneading

Mix 2 cups of the flour and yeast in a large mixing bowl.  In a large microwave safe measuring cup, combine the milk, sugar, and butter.  Microwave the milk mixture on high, 1-1/2 mins, stirring every 30 secs and after each stir, measuring the temperature of the mixture (I used a meat thermometer), until the mixture is between 120-130 degrees.  Add the milk mixture and eggs to the flour mixture, and beat using an electric mixer on medium speed.  Once everything is combined, gradually add in the rest of the flour, making sure it is thoroughly combined after each addition.  

Once all of the flour has been worked in, pull the dough out of the bowl and place on a lightly floured work surface.  Flour your hands, and knead the dough for 6-8 mins, adding more flour as you go to keep the dough from sticking, until you have a smooth, elastic dough.   

Grease a large mixing bowl with cooking spray.  Roll the dough in the bowl to coat the dough in oil, cover the dough with plastic wrap or a towel, and place in a warm, dry place to rise for an hour. 

After the dough has risen and doubled in size, punch the dough down by placing your fist through the center of the dough.  Turn the dough on a lightly flour surface, and halve it.  Let the dough rest for 10 mins.  Divide each half into 16 equal pieces.   

If you want, simply roll the pieces into smooth balls, place on a greased cookie sheet and let rise for 30 mins before baking.  I got a little fancy, and made my rolls into “rosettes.”  Take each piece of dough, and using your palms, roll the dough into a 12” strip.

Tie the dough into a simple knot.

Take the “bottom piece”, wrap it upwards, and push it down through the center of the knot from above.   Tuck the “top piece” under the knot, pushing it up through the center of the knot from below.

Place each rosette on a greased cookie sheet (I actually covered my cookie sheets with parchment paper and didn’t grease them).  Let the rolls rest and rise for 30 mins.

Preheat your oven to 375 degrees.  Melt a tablespoon or so of butter.  Brush the tops if the rolls with butter, and bake for 12-15mins. or until golden brown.   

Enjoy!