No Thanksgiving dinner would be complete without rolls, and in this dinner roll recipe we will give you a few tips and tricks to make sure your rolls come out fluffy and delicious.
5 c Flour (give or take, see tip for adding flour below)
3 Tbs sugar
5 Tbs oil
1 pkg yeast (about 2 1/2 tsp)
1 c milk
1 tsp salt
1/2 c water
Combine milk, sugar and oil and heat in microwave until lukewarm. Dissolve yeast in water and let the mixture “proof” (see explanation below) for 10 minutes, add yeast mixture to milk mixture and mix. While mixing, add flour and salt a little at a time until dough is pulling away from sides of bowel, but is still sticky
Place dough in a bowel prepared with non-stick spray and cover with plastic wrap (also spray plastic wrap with non-stick spray). Let rise until double in bulk (about 1 hour). Roll dough out to 1/2 inch thick and cut into circles. Place rolls on pan sprayed with non-stick cooking spray and let rise 30 minutes.
Heat oven to 400 degrees and cook rolls 12-15 minutes, until roll is golden brown on top (and bottom).
You can usually skip this step if using instant yeast, but I always proof my yeast. This is done to make sure that it is still “active”, which means that the dough will rise later on (without the dough rising, your rolls will be flat and dense…not very good). Place yeast in water (this recipe doesn’t call for sugar with it, but proofing is usually done with a pinch of sugar, you can add one if you want), for about 10 minutes the yeast will foam on the top of the water. If you don’t get foam on the top, your yeast has gone bad.
The splash guard is perfect for when you start adding your flour. It keeps it all in the bowel, which doesn’t always happen without it (we know this from experience…)