Fluffy Dinner Rolls

These rolls. They are the BEST. EVER. And I take my “evers” seriousely people. Well…. kinda. But still, they really are amazing.  They are now going to be the standby at all holiday meals.  They are sooo soft, fluffy, delicious, perfect… you get the idea.  And they have a BONUS! They freeze like a dream. Like no other bread I’ve ever tried. I seperated some and threw in a ziplock and put in the freezer. Even a month later, I could take one or two out, microwave briefly, and they were like fresh baked.  I’m going to be making mine the day before Thanksgiving, so I’ll have one les thing to do the day of.  Just before dinner I plan on brushing with a little butter and rewarming in the oven.

FLUFFY DINNER ROLLS
Recipe very slightly adapted from The Cook’s Country Cookbook

1 1/2 cups milk
1/3 cup honey
4 T vegetable shortening
3 T unsalted butter
1 large egg, plus 1 egg for egg wash
5 to 5 1/2 cups flour
1 envelope (2 1/4 tsp) rapid-rise or instant yeast
2 tsp salt

Microwave the milk, honey, shortening, and butter in a large measuring cup or bowl for about 2 minutes, until butter and shortening are mostly melted.
Whisk to melt completely.  Set aside to cool slightly. (To about 110 degrees.)
Combine 5 cups of the flour, yeast, and salt in a mixer bowl fitted with a dough hook.
With the mixer on low speed, add the milk mixture and mix for about 2 minutes, until the dough comes together. Increase speed to medium and knead until the dough is smooth and elastic, about 8 minutes.
(If the dough seems to sticky after 4 minutes of mixing, add the remaining 1/2 cup flour, 2 T at a time)
Dough should ball around the hook, leaving the sides, but will still stick to the bottom.
Turn onto a lightly floured counter and knead to form a smooth ball. Place in a large, lightly oiled bowl and cover with greased plastic wrap.
Let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
Form dough into a log and cut into 15 equal pieces. Cover with greased plastic wrap.
Working one piece of dough at a time, form into smooth rolls and place in a greased 9 by 13 inch pan. (3 rows of 5). Lightly press the rolls so they just touch each other.
Lightly spray with cooking spray, cover with plastic wrap, and let rise until nearly doubled in size and the dough barely springs back when touched by a knuckle, 45 to 75 minutes.
Beat the remaining egg with 1 T water, and brush on the rolls gently.
Bake at 350 degrees until deep golden brown, about 25 to 30 minutes. Let cool in the pan 10 minutes before serving.
*NOTE: In the original recipe, the pan is lined with foil and greased, then filled with the rolls.  I didn’t find this neccesary, I tried it both ways.  But if you want to freeze a whole tray for a later date, this might be a good idea.

Fluffy Dinner Rolls

Ingredients

  • 1 1/2 cups milk
  • 1/3 cup honey
  • 4 T vegetable shortening
  • 3 T unsalted butter
  • 1 large egg, plus 1 egg for egg wash
  • 5 to 5 1/2 cups flour
  • 1 envelope (2 1/4 tsp) rapid-rise or instant yeast
  • 2 tsp salt

Instructions

  • Microwave the milk, honey, shortening, and butter in a large measuring cup or bowl for about 2 minutes, until butter and shortening are mostly melted.
  • Whisk to melt completely. Set aside to cool slightly. (To about 110 degrees.)
  • Combine 5 cups of the flour, yeast, and salt in a mixer bowl fitted with a dough hook.
  • With the mixer on low speed, add the milk mixture and mix for about 2 minutes, until the dough comes together. Increase speed to medium and knead until the dough is smooth and elastic, about 8 minutes.
  • (If the dough seems to sticky after 4 minutes of mixing, add the remaining 1/2 cup flour, 2 T at a time)
  • Dough should ball around the hook, leaving the sides, but will still stick to the bottom.
  • Turn onto a lightly floured counter and knead to form a smooth ball. Place in a large, lightly oiled bowl and cover with greased plastic wrap.
  • Let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
  • Form dough into a log and cut into 15 equal pieces. Cover with greased plastic wrap.
  • Working one piece of dough at a time, form into smooth rolls and place in a greased 9 by 13 inch pan. (3 rows of 5). Lightly press the rolls so they just touch each other.
  • Lightly spray with cooking spray, cover with plastic wrap, and let rise until nearly doubled in size and the dough barely springs back when touched by a knuckle, 45 to 75 minutes.
  • Beat the remaining egg with 1 T water, and brush on the rolls gently.
  • Bake at 350 degrees until deep golden brown, about 25 to 30 minutes. Let cool in the pan 10 minutes before serving.
  • *NOTE: In the original recipe, the pan is lined with foil and greased, then filled with the rolls. I didn't find this neccesary, I tried it both ways. But if you want to freeze a whole tray for a later date, this might be a good idea.
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