Monday, December 21, 2009

Gram's Dinner Rolls


This recipe was handed down to me one Christmas, about eight years ago.  Gram gave me my very own bread machine so I could make them, but it took a few years for me to give the bread maker a good work out.  All these years I have thought her rolls were far better than mine, but whenever I've made them for family functions, she thinks I have surpassed her.  We've discussed it, and it seems that they taste better if you aren't the one to make them!  Whatever the case, they are always a hit.  You can make them small for dinner rolls (20 rolls) or you can make them larger and make sandwiches on them (9-12 rolls.)  Take your pick, but you won't go wrong with these. 

1 cup water (80°)
1 tsp salt
3 Tbl butter softened
3 cups bread flour
3½ Tbl sugar
2 Tbl dry milk
2 tsp active dry yeast (OR)
1½ tsp bread machine yeast

Layer ingredients in pan in order listed in your manual.  Program for dough cycle.  **Make sure the dough isn't too dry or too wet and sticky.  It should feel like a post-it note.  You may need to add more flour or water based on how the dough feels. I'm always playing and tinkering with the dough while it mixes.


When dough is done, move to a lightly floured surface and cover.  Let rest for 15 minutes. 


Divide dough into 20 pieces and roll into balls.  Place in a greased 9x13 (I use a metal pan).


Cover and let rise in a warm, draft free place until double in size (about 45 minutes to an hour).  **I have a double oven, so I'll turn on the lower oven to 350° and put the rolls in the top oven for 30 minutes to rise.


Bake in a preheated 350° oven for 15-20 minutes.  Brush the tops with butter and serve warm.

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