Dinner Rolls

Welcome to Sweet 16’s Country Kitchen!

It has been quite a while since I have posted anything, summer always seems to get so busy so fast! I hope you enjoy this recipe!
Now for the quote of the day~

“Restlessness and impatience change nothing except our peace and joy. Peace does not dwell in outward things, but in the heart prepared to wait trustfully and quietly on Him who has all things safely in His hands.” ~Elisabeth Elliot

This is a great, dinner roll recipe from the cookbook (“Breads” by: Williams-Sonoma).

Enjoy!

Dinner Rolls

  • 4 1/2-5 cups unbleached bread flour
  • 2 tsp. salt
  • 2 1/4 tsp. quick-rise yeast
  • 1 1/2 cups warm water
  • 1/4 cup unsalted butter, at room temperature
  • cornmeal for pan
  • 1 egg white beaten with 2 tsp. cold water, for glaze
  • poppy seeds for tops of rolls

In a large bowl or the bowl of an electric stand mixer, combine 1 cup of the flour, the salt and yeast. Using a wooden spoon or the paddle attachment of the mixer set on medium speed, beat in the warm water and butter until smooth. Add 1 cup more flour and continue beating until smooth. Gradually beat in enough of the remaining flour to make a soft dough that holds its shape. Kneed by hand or with a dough hook, adding flour as necessary. Kneed by hand until smooth and elastic, about 10 minutes; knead by hook until dough is not sticky and pulls cleanly from the bowl sides, 6-7 minutes. Form the dough into a ball and place in a clean, greased bowl, turning to grease all sides. Cover with plastic wrap and let rise in a warm place until doubled, 45-60 minutes. Turn out the dough onto a lightly floured work surface and press flat. Form into a ball and let rest for 5 minutes. Cut the dough in half. Roll each half into a log 9 inches long. Cut crosswise into 9 equal pieces. Knead each piece into a ball. Sprinkle 2 baking sheets with the cornmeal and place the rolls on them, spaced well apart. Cover loosely with greased plastic wrap and let rise until doubled, about 35 minutes. Preheat an oven to 425 degrees. Brush the rolls with the glaze and sprinkle with poppy seeds.  Bake until golden, 15-20 minutes; switch pan positions half-way through baking. Transfer the rolls to wire rack to cool. Serve warm.
Yield: 18 rolls

Butterhorns

Flipping trough a 2010 Taste of Home magazine, this recipe (actually to be honest, the picture) Jumped off the page screaming “make me! make me!” and so soon after –I did! ……Anyways,  before i could even serve them at the table, they were gone!  – A complete hit you might say – and so Butterhorns are now a staple that we keep ready to make during the holiday seasons, and also during the summer months when there are numerous picnic and such to attend. – these rolls are just the perfect thing to bring! 😉

Butterhorns Recipe Photo by: Taste of Home Butterhorns Recipe 

Ingredients:

  • 1 tablespoon active dry yeast
  • 1 teaspoon plus 1/3 cup sugar
  • 1/2 cup warm water (110° to 115°)
  • 1/2 cup butter, softened
  • 1/2 cup warm 2% milk (110° to 115°)
  • 1 egg
  • 3/4 teaspoon salt
  • 4 cups all-purpose flour

Directions:

  • In a large bowl, dissolve yeast and 1 teaspoon sugar in warm water. Add the butter, milk, egg, salt, remaining sugar and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from the wide end and place point side down 2 in. apart on greased baking sheets. Curve ends to form crescents.
  • Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 350° for 10-12 minutes or until golden brown. Remove from pans to wire racks. Yield: 2 dozen.
  • Prep: 35 min. + rising Bake: 10 min.
  • Yield: 24 Servings

Happy Cooking and Bon Appétit!

Originally published as Butterhorns in Taste of Home August/September 2010, p85