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Dinner Rolls

"THE AROMA of baked bread makes any house seem so inviting! 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."

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.