08 April 2009

Hi. I'm Miranda and I can make dinner rolls.

Dinner Rolls

Would you look at them! They're buttery! They're risen! Most importantly, they're delicious! Cross another one off of my New Year's Resolution list. Ha!

There are two major factors that I believe contributed to the success of these dinner rolls. First and foremost: SERIN. This pretty lady right here.

(Here you go Serin, a post dedicated to you)

I spent the entire day at Serin's house a few weeks ago (we called it a "play date" though who was doing the playing was up for debate) and showed me how to make these fabulous rolls. As if that wasn't enough, she sent me home with an entire batch AND a crock pot full of stroganoff which was a huge help since N8tr0n and I weren't eating out at the time. Don't I have the most fantastic friends? Thank you so much sweet Serin!

The other thing that I think helped me was this awesome SAF yeast that my mom got me. "Why did your mom have to get it for you?"--you ask. Because I can't find it here an Denver, along with MCP Pectin and Bakers Joy...but I digress. This yeast is fantastic. I don't know what is different about it, but my friend Crystal, swears the stuff will rise in cold water. If you ever happen upon it, give it a try.

And now, before you get all anxious wondering whether or not I'm going to include the recipe for these rolls:

2 pkgs yeast (America's Test Kitchen told me a package = 2 and 1/4 t.)
¼ C warm water
¾ C milk
¼ C sugar
1 t salt
½ C veg oil
2 eggs
4 C flour
Stir yeast and warm water above together w/ a pinch of sugar to soften yeast (SET ASIDE)
Combine milk, sugar, salt and veg oil and heat slightly (I heat 1 min on High in microwave)
Add one cup flour and mix well.
Add yeast and mix.
Beat 2 eggs and add to mix.
Add up to 3 Cups flour a little at a time and mix until slightly sticky, but formed to a ball.
Cover with plastic wrap and let rise twice. (This could take up to 1.5 hours the first time and about 45 minutes the second time. Plan ahead)
Either:Roll into "pizza dough" shape and cut in cresents and roll, orForm into balls, orPut three balls per tin into muffin tins.
Brush with melted butter. Let rise again for about 20 minutes. Cook 10-15 minutes at 400°
Butter tops again if you are butter-happy like Serin's husband.

To eat: Unroll and cover every surface with as much butter as it will hold.

Readers, you should know that I ripped this recipe right off of Serin's blog so send some thank you vibes out into the universe for her for typing it up.

Note to self: I MUST stop blogging in front of the TV. It took FOREVER to write this post. However, have you seen Better off Ted? I think it has potential.



Serin said...

1) Now you got me craving rolls again

2) Could you crop me out of that picture? The rolls look way better than I do. :p

3) I'm so glad they turned out for you!

Crystal said...

Those look so yummy! Mine always look like globs of different sizes, but I guess as long as these taste good, it doesn't matter.

BTW, SAF now owns and produces RED STAR yeast, and I think you can buy it at Smith's and Wal*Mart Supercenters. Just get the RED STAR Quick Rise yeast in the silver packets or the jar of Bread Machine yeast.

LeonaBea said...

Wait, wait, wait. You mean you've already figured out that it's OK to not use Grandma's roll recipe?!

Took me F.O.R.E.V.E.R to let go of that one.

michelle said...

Oh, how I love homemade rolls. And the title of this post!

Denise said...

Is there much of anything that is better than hot, fresh, homemade dinner rolls, I ask? I think not.

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