90 Minute Dinner Rolls

These rolls are quick and easy  – and pretty!  They take a little over an hour to make from start to finish….and taste delicious!

Grease a 12 cup muffin tin; set aside.

1/4 cup milk

2 T. granulated sugar

4 T. butter, divided

In a small sauce pan, stir milk, sugar and 3 tablespoons butter together.  Heat over low just until butter melts and sugar dissolves.

Cool to about 100 – 105 F.  (I let it cool in the pan for a bit and then poured it into a glass and put it in the frig to hurry the cooling process.)

3 1/2 tsp. dry active yeast

3/4 cup warm water (105F – 115F)

Pour milk mixture into the bowl of a stand mixer.

Add yeast and warm water.  Let stand for 5-10 minutes, or until yeast is foamy.

2 1/2 – 3 cups flour

1 tsp. salt

Add 2 cups of flour and salt to yeast mixture.  Using a dough hook, mix on low speed for about 1 minute.

With mixer still going, add remaining flour, 1/2 cup at a time.  Mix about 1 1/2 minutes, or until dough starts to clean the sides of the bowl.

Knead on low speed for about 2 more minutes, or until dough is smooth and elastic – the dough will still be slightly sticky to the touch.

Place dough in a greased bowl, turning to grease the top.

Cover the dough with a clean, dry dish towel.

Let it rise in a warm place, free from draft, for about 15 minutes.  (I like to set my oven on the Warm/Hold setting, warm the oven and then turn it off when I put the dough in to raise.)

Divide the dough into 12 equal pieces.

Then divide that into 3 equal pieces, forming into little balls.

Place 3 dough balls in each muffin cup.

Cover with the dish towel and let the dough rise for about 15 minutes. (Again, I put it in a warm oven).

Melt remaining 2 tablespoons of butter. Set aside.

Bake at 425 degrees for 9 – 10 minutes, or until the rolls are golden brown.

Brush rolls with melted butter.

Remove from pans and cool on a wire rack.

RECIPE SOURCE: Revised from ihearteating.com (found on Pinterest)

FULL RECIPE WITHOUT PICTURES —

QUICK AND TASTY DINNER ROLLS

1/4 cup milk

2 T. granulated sugar

4 T. butter, divided

3 1/2 tsp. dry active yeast

3/4 cup warm water (105F – 115F)

2 1/2 – 3 cups flour

1/2 tsp. salt

Grease a 12 cup muffin tin; set aside.

In a small sauce pan, stir milk, sugar and 2 tablespoons butter together.  Heat over low just until butter melts and sugar dissolves.  Cool to about 100 – 105 F.  (I let it cool in the pan for a bit and then poured it into a glass and put it in the frig to hurry the cooling process.)

Pour milk mixture into the bowl of a stand mixer.

Add yeast and warm water.  Let stand for 5-10 minutes, or until yeast is foamy.

Add 2 cups of flour and salt to yeast mixture.  Using a dough hook, mix on low speed for about 1 minute.

With mixer still going, add remaining flour, 1/2 cup at a time.  Mix about 1 1/2 minutes, or until dough starts to clean the sides of the bowl.

Knead on low speed for about 2 more minutes, or until dough is smooth and elastic – the dough will still be slightly sticky to the touch.

Place dough in a greased bowl, turning to grease the top.

Cover the dough with a clean, dry dish towel.

Let it rise in a warm place, free from draft, for about 15 minutes.  (I like to set my oven on the Warm/Hold setting, warm the oven and then turn it off when I put the dough in to raise.)

Divide the dough into 12 equal pieces.

Then divide that into 3 equal pieces, forming into little balls.

Place 3 dough balls in each muffin cup.

Cover with the dish towel and let the dough rise for about 15 minutes. (Again, I put it in a warm oven).

Melt remaining 2 tablespoons of butter. Set aside.

Bake at 425 degrees for 9 – 10 minutes, or until the rolls are golden brown.

Brush rolls with melted butter.

Remove from pans and cool on a wire rack.

 

RECIPE SOURCE: Revised from ihearteating.com (found on Pinterest)