Dinner Rolls Recipe

Ingredients

• 2 packages (1/4 ounce each) active dry yeast
• 1/2 cup warm water (110°-115°)
• 1 teaspoon plus 1/3 cup sugar, divided
• 1-1/4 cups warm 2% milk (110° to 115°)
• 1/2 cup butter, melted
• 2 eggs
• 1-1/2 teaspoons salt
• 6 to 6-1/2 cups all-purpose flour
• Additional melted butter, optional

Directions

• In a large bowl, dissolve yeast in warm water with 1 teaspoon sugar. Add the milk, butter, eggs, salt, 3 cups flour and remaining sugar; beat until smooth. Stir in enough remaining flour to form a soft dough.
• Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
• Punch dough down; turn onto a lightly floured surface. Divide in half; shape each portion into 12 balls. Place rolls in two greased 13-in. x 9-in. baking pans; cover and let rise until doubled, about 30 minutes.
• Bake at 375° for 20-25 minutes or until golden brown. Lightly brush with melted butter if desired. Place pans on wire racks. Serve warm. Yield: 2 dozen.
  
  If Cooking for Two: Freeze baked rolls in heavy-duty freezer bags; thaw when ready to use.

Dinner Rolls published in Reminisce Extra February 1993, p47