Easy Dinner Rolls
With only 2 weeks to
Thanksgiving, it is time to practice your bread making skills. This no knead recipe can be prepared in a few
minutes. Coat a mixing bowl with a spray
of canola oil and place dough in the refrigerator for 2 to 24 hours. Here are a few pointers: (1) Do not use rapid rise yeast. (2) To activate yeast, water temperature
should be between 105 and 115 degrees.
(3) Too hot of water kills the yeast and too cold slows its growth. (4) Measure and level off all dry ingredients
over a sheet of wax paper, especially salt. (5) Tightly cover dough with
plastic wrap in the refrigerator. Come
Thanksgiving Day, you’ll be ready to double the recipe.
Preparation time: About 10 minutes.
Equipment you’ll
need: Liquid measuring cup, solid (nested) measuring cups, thermometer,
measuring spoons, wooden spoon, 2 mixing bowls, and an 8-inch round baking pan.
Safety: Use dry potholders to put baking pan into
the oven and to remove it.
Recipe:
1 1/4 -ounce package active dry yeast
1/2 cup warm water
1/2 stick unsalted
butter, softened
2 tablespoons granulated sugar
1 large egg, beaten
2 cups all purpose flour
1/8 teaspoon kosher salt
1. In a large bowl,
dissolve yeast in water. Let stand for 5
minutes.
2. Stir in butter, sugar, egg, and salt.
3. Stir in flour, 1/2 cup at a time until dough
is too stiff to mix.
4. Coat bowl with cooking spray and form dough
into a smooth ball. Cover tightly
with plastic wrap
and refrigerate for at least 2 hours.
5. Remove dough from refrigerator and divide
into 12 rolls. Place in baking pan
coated with a
spray of canola oil. Arrange 9 rolls in
outer circle, 3 in center.
6. Preheat oven to 400-degrees. Cover and let rise for 1 hour.
7. Bake for 20 minutes or till golden
brown. Remove pan from oven and place
on
cooling
rack. Brush with melted butter.
Yield:
1 dozen small dinner rolls.
Carolyn Gass Hardimon, M. S. Family and Consumer Science Home Economist