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BONNIE'S LIGHT DINNER ROLLS

5.0(15)

Who doesn't love delicious, light and tender dinner rolls? These are super speedy and super easy to make, even for first-time bakers. Time to share my no-fail recipe with my justapinch.com friends. Enjoy!

by BonniE !·published 2010-10-15

Open original recipe

AmericanOther Breads

Servings

(45–48)

Total time

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prep 15 min

Calories / serving

—

Ingredients (8)

serves

1 - stick of real butterbutter
1 - cup of milkmilk
2 - tablespoons active dry yeastyeast
1/2 - cup warm water 110 degrees
3 - eggs beaten
1/2 - cup sugarsugar
1 - teaspoon saltsalt
4 - cups bread flourflour

Instructions (8 steps)

01Just a reminder: Do not substitute ingredients. Read recipe through before you start. Follow directions exactly.
02Prepare two cookie sheets lined with parchment paper.
03Put 2 tablespoons yeast in the 110 degree 1/2 cup of water and set it aside.
04Melt the stick of butter over low heat in a small sauce pan. When it is melted, take it off the heat and add the milk. Pour the mixture into a large mixing bowl. Add the beaten eggs, sugar, salt and finally, the yeast mixture. Whisk well to blend.
05Add the bread flour 1/2 cup at a time, whisking after each addition, until it is a smooth batter. Then trade your whisk for a wooden spoon and finish adding the rest of the flour to the batter. You will have a very soft light and tender dough. Add as little flour as possible, but you will have to add a little in order to handle the dough. Shape it into a ball. Put it in a large greased bowl, cover it, and place it in the oven with the light on for one hour.

06Turn the dough onto a floured board and roll it out about an inch thick. Use a 2-inch cookie cutter and cut out the rolls. To form the rolls, take each side and turn them under and ovrlap the edges. Put the rolls 1 to 2 inches apart, seam side down on the parchment paper on the prepared cookie sheet. Put the rolls back in the oven with just the light on for at least one hour to rise until it has doubled in size.

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