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Very Best Dinner Rolls Recipe

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This recipe for Very Best Dinner Rolls, by , is from The Hoppe Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lois Hoppe
Added: Wednesday, November 16, 2005


2 1/2 c. warm milk
4 tsp. dry yeast
1/2 c. sugar
1/2 c. butter, softened
2 tsp. salt
2 eggs
7 c. flour
1/4-1/2 c. butter (reserved)

1. Sprinkle the yeast over the warm milk and let sit for
approximately 5 minutes.
2. Add sugar, 1/2 cup melted butter, salt and eggs; mix
3. Add flour and mix well.
4. Blend at medium-low speed for about 5-10 minutes,
scraping down sides once or twice.
5. Cover bowl with plastic wrap and a towel; let rise in
bowl about 1 hour or doubled.
6. Remove the towel and plastic wrap and turn mixer on
low to "punch down" the dough; if you wish, you can let
the dough raise a second time as it makes for a more
flavorful roll.
7. Remove the dough from the bowl and divide into 36
"plops"; the dough will be very sticky.
8. Place "plops", edges just touching, in a buttered 9x13
baking pan; don't bother trying to smooth out the
"plops," they will smooth out as they rise.
9. Cover pan with plastic wrap and let rise until doubled,
about 30-40 minutes.
10. Melt the reserved butter and drizzle over the top of
the rolls before baking.
11. Bake at 400 for 10-15 minutes or until golden.

Number Of Servings:
Number Of Servings:
36 rolls
Personal Notes:
Personal Notes:
Note: Due to its sticky nature, this recipe is best made in a standing mixer with a dough hook.




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