Homemade Dinner Rolls

I have always loved the smell of bread or rolls baking - takes me back to my Mother's kitchen - there's just nothing like it. Plus, I love making homemade things, without all the added chemicals. I mean really, do bread or rolls need flavor enhancers? Preservatives? Not if they taste like fresh homemade ones. The flavor is great with nothing added but a little butter and when they are this tasty, they sure aren't going to last long enough to need preservatives!!! And if, like me, you don't have a houseful to eat them you can just freeze them and take out one or two whenever you want. If you have never made homemade rolls you really ought to jump right in and give them a try. They aren't difficult, if fact they whip up easily and if you have a mixer with a dough hook they don't even require any hand kneading. Easy Peasy! And once you try them, smell the wonderful aroma, and get a taste of the flavor, you will never want store bought again! If you have any questions or need any additional info about making your own rolls just let me know in the comments below and I'll be glad to help in any way I can! Don't hesitate - jump in and give them a try - I guarantee you'll be glad you did!!!

Ingredients:

• 1 1/2 cups warm water (about 110 degrees)
• 1 tablespoon instant rapid rise yeast
• 2 tablespoons sugar
• 2 tablespoons vegetable oil
• 1 teaspoon salt
• 4 cups all purpose flour

Directions:

In the bowl of a stand mixer stir together the warm water, yeast and sugar. Let stand until creamy, about 5 minutes. It will have a creamy color and will be slightly bubbled on the top.

To this mixture add the vegetable oil, salt and 2 cups of flour. On low speed, with the paddle attachment, mix until a wet, sticky looking mixture forms. Still on low speed, with the paddle, add another 1 cup of flour and mix again until incorporated. Switch to the dough hook and add the remaining 1 cup of flour. On low speed mix the dough until it pulls away from the sides of the bowl. (You will see it pulling away but the side of the bowl will still have some dough on it.)

Turn the speed on your mixture to medium, and with the dough hook still attached, knead until smooth and elastic, about 5 minutes. The side of the bowl will be clean. If you don't have a mixer with a dough hook you will need to place the dough on a floured board and knead by hand 5 to 8 minutes until the dough is smooth and elastic. (To do this press dough with the heels of your hands, away from you, turn a quarter turn, and keep repeating.)

Lightly grease a large bowl and place the dough in the bowl and turn to coat. Cover with plastic wrap and let rise until double, usually about 20 to 30 minutes. A little longer won't hurt if you aren't ready to form them into rolls immediately

. 

Turn dough out onto a lightly floured board and shape into rolls. I like large dinner rolls so I usually make 12 in a 9x13 inch baking dish. If you would like more, smaller rolls, you can divide into 20 rolls. Shape each into a ball by pinching together at the bottom and place them in a lightly greased 9x13 inch baking dish. Cover with a lightly sprayed sheet of plastic wrap and let double while your oven is preheating to 400 degrees - usually about 20 minutes. Again, a little longer won't make a difference.

Bake at 400 degrees 13 to 15 minutes if you have made about 20 smaller rolls or about 20 to 25 minutes for 12 larger rolls. Brush with melted butter (or just rub a stick of butter over the tops) when you remove them from the oven.

Don't burn your fingers when you can't wait to break off one and give it a try!

Enjoy!!!