Friday, August 30

Dinner Rolls

We've had a pretty crazy August here at our house. Visitors galore! That'll happen when everyone in your family was born in August and everyone wants to be present for the birthday celebrations. It's a good thing I have a good dinner roll recipe, because that is just a must for family potlucks.

Granted, this is a yeast recipe, but it's still pretty easy to make. Just mix the dough, leave it to do it's rising thing, and stick it in the oven. Easy!

Dinner Rolls
1 1/2 cups plus 1 tsp lukewarm water
1 tbsp granulated yeast
1 1/2 tsp salt
3 cups white whole wheat flour, sifted
1 egg white
1/4 cup butter
1. Mix the yeast, salt, and 1 1/2 cups water in a 5-quart container. Mix in flour without kneading, using a wooden spoon. Cover (not airtight) and allow to rest at room temperature until the dough is double in size, about 2-5 hours. Punch dough down and allow to rise until double in size again. If desired, refrigerate after the initial rise up to 14 days.
2. Prepare a 9x12-inch baking dish by generously coating with butter. Dust the surface of the dough with flour and cut off golf-ball sized piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around the bottom on all four sides, rotating the ball a quarter-turn as you go. Repeat until 12 small plum-sized dough pieces are in the prepared pan. Loosely cover with plastic wrap. Allow the buns to rest until double in size. Meanwhile, preheat your oven to 350 F degrees.
3. Paint the tops of the buns lightly with egg white wash (1 egg white plus 1 tsp water, beaten) using a pastry brush. Bake for 25-30 minutes, depending on the size. They should be golden brown. Immediately brush the top with melted butter. Allow to cool slightly and enjoy.
Yield: 12 rolls

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