Holiday Dinner Rolls 2016 Walker Style Recipes

HOLIDAY DINNER ROLLS (BREAD MACHINE)

Steps:

• Add water, 3 eggs, butter, salt, flour, 2 Tablespoons sugar and yeast to bread machine pan in the order suggested by manufacturer.
• Select dough/manual cycle. When cycle is complete, remove dough from machine to a lightly floured surface.
• If necessary, knead in enough flour to make dough easy to handle.
• Shape into rolls as desired.
• Cover and let rise in a warm, draft-free place until almost doubled in size, 20-30 minutes.
• Combine lightly beaten egg and 1 tablespoon sugar, brush onto tops.
• Bake at 375°F for 12-14 minutes or until done.

HOLIDAY DINNER ROLLS

Steps:

• In a large bowl (or the bowl of a stand mixer) pour 2 cups of hot tap water over the 2 packets (or 4 1/2 teaspoons) of active dry yeast. And about a tablespoon or so of the sugar (out of the 1/2 cup). Set the rest of the sugar aside as we'll add that later. Whisk the water, yeast and sugar lightly to combine and let sit for 5 to 10 minutes or until the mixture becomes frothy and smells very yeasty.
• Now, add the first 2 cups of flour, the remainder of the sugar and the half teaspoon of salt. Mix with the dough hook (or a wooden spoon) until all ingredients are wet.
• Very important that the eggs and butter are room temperature for this step. First, cut the butter into tablespoon size chunks (roughly) and add to the bowl. Crack your eggs into a separate, small bowl and gently whisk to break up the yolks and then add to the dough. Mix the butter and eggs into the dough to fully incorporate.
• We should now have four cups of flour. Add it to the dough one cup at a time, mixing in between each until just combined.
• Now, turn the dough out onto a lightly floured counter and kneed by hand (unless you have a large stand mixer - at this point it would no longer all fit in mine!). Kneed the dough for about 10 minutes or until you've achieved a nice, elastic dough. Look for window panes! (Here's an article about what I mean: https://www.thekitchn.com/bakers-techniques-how-to-do-th-70784)
• After kneading, place the dough into a lightly oiled (or sprayed) bowl. Cover with a damp kitchen towel and allow to rise until double. About 45 minutes to an hour. The time to rise could be much quicker or much longer though depending on your kitchen environment. Now's a good time to preheat the oven to 400º.
• After your dough has doubled, turn it back out onto a lightly floured counter and punch it down a bit. Next, form the dough into a rough ball and divide it into evenly sized balls in whatever you amount you'd like to serve. Remember to keep the number to an amount that can be divided into equal rows. I've shown doing 15 rolls (three rows of five). I think Grandma probably did 24 or 30 and I recommend doing that.
• Now take a 13" x 9" baking dish and prep it by lightly spraying with cooking spray OR buttering the bottom and sides (for extra buttery flavor!). Roll the divided portions of dough in your hands and distribute them evenly in the dish.
• Pop the baking dish and bake for 15-20 minutes for smaller rolls. If you do fewer, but larger rolls, you'll need to add about 5 more minutes to the baking time. Allow to completely cool after baking.