Dinner Rolls

• portions: 24 servings
• temps actif: 3 hours
• temps total: 3 hours 12 minutes

Ingrédients

2 cups warm milk (105°F to -110°F)

2 tablespoons instant dry yeast

2 tablespoons honey

2 teaspoons salt

6 tablespoons salted butter (softened)

2 large eggs

6 cups all-purpose flour

1 tablespoon melted butter

Instructions

In the bowl of a stand mixer fitted with a dough hook, combine the warm milk, yeast, sugar, salt, softened butter, eggs, and 5 1/2 cups of the flour.

Turn the mixer on low speed. Once the flour starts to incorporate into the dough, increase the speed to medium. Slowly add the remaining 1/2 cup of flour until the dough pulls away from the sides of the bowl. (The dough mixture should be slightly sticky and soft. The amount of flour you add in bread making is always an approximation and you should go by feel. Add more or less flour until the dough reaches the desired consistency.)

Transfer the dough to a large lightly greased bowl. Cover with a towel and set aside to rise until double and size, about 90 minutes.

Lightly grease a large baking sheet (or two 9x13 pans). Punch down the dough and form it into 24 rolls. Place the rolls on the prepared baking sheet in six rows of four. Cover again and set aside to rise until double in size, about 1 hour.

Preheat the oven to 375°F (190°C). Bake the rolls for 12 to 14 minutes or until lightly browned.

Remove the rolls from oven and brush with melted butter. Let the rolls rest on the baking sheet for 15 minutes before transferring them to a wire cooling rack. Serve warm or allow to cool completely. Once cooled completely, store in a plastic bag for 3 to 4 days.

Nutrition

• Taille de Portion: 1 roll
• Calories: 169 kcal
• Lipides Totaux: 4 g
• Lipides Saturés: 2 g
• Cholestérol: 24 mg
• Sodium: 237 mg
• Glucides Totaux: 27 g
• Sucres Totaux: 3 g
• Protéines: 4 g