Dinner Rolls

This recipe comes from my mother’s classic Better Homes and Gardens cookbook. A different method from most breads I’ve made so far. Not that I quite followed it, of course. Thankfully, this time all I forgot were the eggs, which was maybe just as well considering how long it took me to shape the rolls. They still came out looking cute and tasting delicious!

Dinner Rolls

3 cups white flour

1 1/4 cup whole wheat flour

1 package yeast

3/4 cup milk

1/3 cup sugar

1/3 cup butter

1/2 teaspoon salt

2 eggs, beaten

Dissolve yeast in 1/4 cup warm water. Heat up milk, sugar, butter, and salt just until warm and butter almost melts. Gradually stir in flour, alternating with egg. Add dissolved yeast and stir until smooth. Stir in as much of the remaining flour as possible, then knead in the remaining flour to make a moderately stiff dough that is smooth and elastic. Place in a greased bowl and let rise, covered, for about an hour, until doubled in size. Deflate dough and divide in half. Let rise for 10 minutes, then shape the dough as desired into rolls. Cover and let rise in a warm place until nearly double, about 30 minutes. Meanwhile, preheat oven to 350ºF and bake for 12-15 minutes, until golden brown.

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