Dinner rolls are the essential item at a Thanksgiving dinner. I hate to buy the ones in the grocery store that have been prepared weeks ago. One day, out of nowhere, I thought to make our own rolls by hand. It was a lot of fun. But so much work. The benefit of baking my own bread is that I can control what goes on top and how it shows.
1 envelope Fleischmann's Active Dry Yeast
1/2 cup warm water
1 tbsp sugar
2 cups all-purpose flour
2 tbsp sugar
1/2 tsp salt
1/2 cup milk
2 tbsp butter, softened
Egg White, Sesame Seeds, Coarse Sea Salt
Proofing & Mixing:
- Dissolve Active Dry yeast in warm water with sugar in a small bowl. Let stand until the foam doubles the size
- In a large mixing bowl, add 1 cup flour, sugar, salt, milk and butter.
- Beat 2 min at medium speed of electric mixer.
- Add proofed yeast liquid and 1 more cup flour gradually; beat on high speed of mixer for 2 min.
- Add in additional flour to make a soft dough.
- Knead the dough in the bowl to form the correct consistence.
- Place dough in the greased pans, turning once to coat.
- Cover and let rise in a warm, draft-free place for 30 minutes or until doubled.
- Punch dough down and divide dough into 12 equal pieces.
- Shape into balls. Place in greased 8-inch round pan. Cover with moist warm towels.
- Leave the dough on a cooking stove near a heated source. (not touching the dough).
- Let rise 30 minutes or until doubled for the last time.
- Prepare 2 equal amount of dough and form the dough into string shape of 8 inch length.
- On a lightly floured surface, pinch 1 end of both strings together and twist them into a zigzag. Pinch the other end.
- Brush egg white and sprinkle raw sesame seeds and salt crystals.
- Preheat oven to 375°F.
- Bake rolls for 20 to 25 minutes, or until done.
- Remove from pan. Serve warm.
Originally posted December 26, 2013.