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Dinner Rolls

My family loves the fragrance of these rolls as they bake, and each person has come to expect them whenever I make a special meal. After that meal, these rolls can be easily reheated and "freshened." Just pop them in the microwave, or put them in a moistened paper bag and then place the bag in an oven on low heat. —Anna Baker, Blaine, Washington

24 ServingsPrep: 30 min. + rising Bake: 20 min.

Ingredients

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 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

2 of 2

Dinner Rolls (continued)

Directions (continued)

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.

Nutrition Facts: 1 roll (calculated without additional butter) equals 173 calories, 5 g fat (3 g saturated fat), 29 mg cholesterol, 187 mg sodium, 28 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.