Dinner Rolls

Dinner Rolls
Dinner Rolls
Ingredients
  • 4 1/2cups flour
  • 1tablespoon sugar
  • 1tablespoon fine salt
  • 2teaspoons active dry yeast
  • 1cup waterabout 110 degrees
  • 2large egg
  • 4tablespoons buttermelted
  • 1large eggwell beaten with a pinch of salt for egg wash
Yield:
Instructions
  1. Measure flour, sugar, and salt into work bowl of a food processor fitted with a steel blade, or a mixer bowl fitted with dough hook, or a large mixing bowl. Dissolve yeast in water; stir in eggs, then butter. Pour yeast mixture over dry ingredients; if using food processor, pulse 6 or 8 times to form a dough ball; then process until dough is smooth and elastic, about 30 seconds. If using mixer, mix on low speed for 1 minute. Stop and scrape bowl to incorporate all ingredients, then continue mixing on low speed until dough is smooth and elastic, about 5 minutes.
  2. Put dough in a large lightly greased bowl; cover with a damp cloth and let rise until dough doubles in bulk, 1 to 1 1/2 hours.
  3. Turn dough onto a lightly floured work surface; press with palms of hands to deflate. Halve the dough and roll each half to a thick cylinder; cut each cylinder into 8 pieces; round each piece by rotating your hand over it while gently pressing to form the dough into a sphere; allow rounded pieces to rest under a towel for 5 minutes.
  4. Arrange dough on 2 cookie sheets covered with lightly greased parchment paper. Cover with a damp towel or oiled plastic; let rise until almost doubled, 30 to 45 minutes.
  5. Preheat oven to 400˚F. Set one rack to upper third position, the other to lowest position. Brush risen rolls with egg wash.
  6. Bake until golden brown and an instant-read thermometer when plunged into the roll's center registers 200 degrees, 15 to 20 minutes. Remove from oven and serve at once or allow to cool at room temperature. Rolls can be loosely covered at room temperature up to 24 hours or placed in a plastic bag and frozen.