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Dinner Rolls

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5 Cups unbleached all-purpose flour
1 (1/4-ounce) package active dry yeast
2 cups plus 2 tablespoons Tuscan Dairy Farms Milk
7 tablespoons unsalted butter
3 tablespoons granulated sugar
1 tablespoon fine salt
Vegetable oil

Using a small saucepan combine the Tuscan Dairy Farms Milk, butter, and sugar.  Place over medium-high heat and cook, stirring until melted.  Remove from heat and cool to approx 110 degrees.  Scatter the yeast over the surface and set aside until foamy, approx 10 minutes.

In a large bowl, whisk together the flour and salt and put to the side.  Pour the milk and yeast mixture into the bowl of flour and mix until a soft, clumpy mixture is formed.  Move to a floured work surface and knead by hand until soft, elastic dough is formed.  Lightly oil bowl and put dough into bowl, cover with a kitchen towel and place in a warm spot, until it raises approx 2 hours.

Place a rack in center of oven and preheat to 400 degrees.  Move dough back to the work surface and using your hands gently flatten into a disc.  Divide the dough into 12 equal pieces.  Then round each dough piece into a ball.

Butter a 9 by 13 by 2-inch baking dish.  Place balls of dough in 3 rows of 4 each.  Cover with a kitchen towel and place in a warm spot until they’ve risen almost to the top of the baking dish, about 2 to 2 ½ hours.

Melt the remaining 4 tablespoons butter and brush the rolls with it.  Bake until golden brown, about 25 minutes.  Remove the rolls from the oven and let cool.  Put the rolls on a cooling rack to allow cooling completely before serving.

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