I love those rolls and everything else!
You must post the dough recipe.
Barb’s basic Dinner Roll Dough from Thinaksgiving
¼ Cup milk
1 1/2 Tbsp. sugar
½ of 1Pkg of yeast
2 ¼-2 ½ Cups flour
3 Tbsp. butter at room temp.
¾ tsp. kosher salt
1 Large egg lightly beaten
Warm the milk and ¼ cup water in microwave until very warm (110*). Transfer to the bowl of a stand mixer fitted with the dough hook; mix in the sugar, yeast and ½ cup flour until combined but still lumpy. Let stand until the mixture is very bubbly, about 30 minutes.
Add the butter, salt and 1 cup flour, mix on medium speed until smooth and elastic 2 to 3 minutes. Mix in the eggs until combined, scraping the bottom and side of the bowl as needed. Add ¾ cup of flour and mix-ins, if using, mix until the dough is smooth and starts to gather in a loose ball about 4 minutes. The dough should be slightly sticky, if it’s too wet add a little more flour.
Lightly oil a large bowl, scrape the dough into the bowl and turn to coast with the oil. Cover with plastic wrap and set aside in a warm place until double in size about 2 hours.
Herbed Fan Tans Mix Ins ( Which I used for Thanksgiving)
Basic Dinner-Roll Dough
1/2 Tbsp. chopped fresh parsley (I used dried herbs for all)
½ Tbsp. fresh sage and rosemary
¾ Tsp. Thyme
6 Tbsp. unsalted butter melted
All purpose flour, for dusting.
Brush 1 12 cup muffin pan with some of the melted butter. Turn the dough out onto a lightly floured surface. Pat into a 10 inch square, about ¼ inch thick. Cut into 8 equal strips with a bench scraper or chef’s knife. Brush the strips with melted butter.
Gently stack 4 strips on top of each other and pat into a even thickness. Repeat with the remaining strips. Cut each stack into 6 pieces. Place the pieces cut-side up in the prepared muffin pan and gently separate the layers a little. Loosely cover with plastic wrap and let stand until puffy, about 45 minutes.
Position rack in middle of oven, preheat to 375*. Brush the rolls with some of the melted butter. Bake rotating the muffin pan halfway through, until the rolls are golden brown, about 25 minutes. Brush with the remaining melted butter.
It does take some time but they are so good I will be doing them again for sure.
If you have any questions let me know and I'll try and help. Hope you like them enjoy.
Barb Dahl
(pie too)
