Unknownchef86's Very Best Dinner Rolls

READY IN: 2hrs 20mins
YIELD: 36 rolls
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Note: Due to its sticky nature, this recipe is best made in a standing mixer with a dough hook; the truly persistent could probably make this by hand with a bowl and a wooden spoon-- these rolls are worth the extra effort.
  • Sprinkle the yeast over the warm milk and let sit for approximately 5 minutes to proof.
  • Add sugar, 1/2 cup melted butter, salt and eggs; mix well.
  • Add flour and mix well.
  • Blend at medium-low speed for about 5-10 minutes, scraping down sides once or twice.
  • Cover bowl with plastic wrap and a towel; let rise in bowl about 1 hour or til doubled.
  • Remove the towel and plastic wrap and turn mixer on low to"punch down" the dough; if you wish, you can let the dough raise a second time as it makes for a more flavorful roll.
  • Remove the dough from the bowl and divide into 36"plops"; The dough will be very sticky.
  • Place"plops", edges just touching, in a buttered 9x13 baking pan; don't bother trying to smooth out the"plops"-- they will smooth out as they raise.
  • Cover pan with plastic wrap and let rise til doubled, about 30-40 minutes.
  • Melt the reserved butter and drizzle over the top of the rolls before baking.
  • Bake at 400°F for 10-15 minutes or until golden.
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