King Arthur Soft White Dinner Rolls Recipe 375 Recipes

SOFT WHITE DINNER ROLLS

Steps:

• In a large bowl, combine 3 1/2 cups flour, yeast, salt and sugar.
• In a small saucepan, combine milk and butter, and place over low heat until milk is lukewarm.
• Pour into bowl of dry ingredients, and mix with a fork to make a rough dough, adding more flour if necessary.
• Using a mixer with dough hook, or by hand, knead dough until smooth and silky.
• Place in an oiled bowl, and cover with plastic wrap.
• Let rise in a warm place until double in size, about 1 hour.
• Punch air out of dough.
• Oil a baking sheet, and set aside.
• Pull off pieces of dough the size of walnuts, and form into round balls.
• Place on baking sheet almost touching, about 1/4 inch apart, in 6 rows of 5 each.
• Cover with a kitchen towel, and let rise in a warm place 30 minutes.
• Meanwhile, heat oven to 425 degrees.
• When rolls have risen, make a glaze by beating together the egg, milk and salt.
• Paint rolls with glaze.
• Sprinkle one row with sesame seeds and the next with poppy seeds; leave the third row plain, and then repeat pattern.
• (A teaspoon of seeds should decorate 2 rows.) Bake rolls until risen and golden brown, about 15 minutes.
• Transfer to a cooling rack or serve immediately.
• To serve, place on a plate so rolls can be torn off to be eaten.

KING ARTHUR SOFT WHITE DINNER ROLLS RECIPE - (3.7/5)

Steps:

• 1) If you're using active dry yeast, dissolve it with a pinch of sugar in 2 tablespoons of the lukewarm water. Let the yeast and water sit at room temperature for 15 minutes, until the mixture has bubbled and expanded. If you're using instant yeast, you can skip this step. 2) Combine the dissolved yeast (or instant yeast) with the remainder of the ingredients. Mix and knead everything together-by hand, mixer or bread machine set on the dough cycle-till you've made a smooth dough. If you're kneading in a stand mixer, it should take 5 to 7 minutes at second speed, and the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom. In a bread machine (or by hand), it should form a smooth ball. 3) Place the dough in a lightly greased bowl. Cover the bowl, and allow the dough to rise, at room temperature, until it's nearly doubled in bulk, about 1 hour. Rising may take longer, especially if you've kneaded by hand. Give it enough time to become quite puffy. 4) While the dough is rising, lightly grease two 9" round cake pans, or a 9" x 13" pan. 5) Gently deflate the dough, and transfer it to a lightly greased work surface. Divide it into 16 pieces. 6) Shape each piece into a rough ball by pulling the dough into a very small knot at the bottom, then rolling it under the palm of your hand into a smooth ball. 7) Place eight rolls in each of the round cake pans (or all 16 rolls in the 9" x 13" pan), spacing them evenly; they won't touch one another. 8) Cover the pan(s) with lightly greased plastic wrap, and allow the rolls to rise till they're very puffy, and have reached out and touched one another, about 1 hour. While the rolls are rising, preheat the oven to 350°F. 9) Bake the rolls until they're a deep golden brown on top, and lighter on the sides, about 25 minutes. 10) Remove the rolls from the oven, and after 2 or 3 minutes, carefully transfer them to a rack. They'll be hot and delicate, so be careful. Serve warm, or at room temperature.