Easy Dinner Rolls

• Vegetarian
• Gluten free

• Dairy

  • 1 1/2 cups Milk

Found on longbournfarm.com

Ingredients

• 1 1/2 cups milk
• 3/4 cup honey
• 1 cup (two sticks) butter, divded
• 9-10 cups AP flour
• 1 tablespoon salt
• 2 tablespoons yeast
• 2 cups water
• 1 egg, beaten

Directions

• In a medium saucepan, heat milk, 1/2 cup (1 stick) of the butter, and the honey until melted and combined. Set aside to cool.
• In a large mixing bowl, whisk together 8 cups of the flour, salt, and yeast.
• Combine cooled milk mixture with water (I will often add cold water to the milk mixture to help it cool off more quickly), and the egg.
• Add all the liquid ingredients to the flour mixture and stir well until totally combined.
• Add the last cup or two of flour - the dough should be slightly sticky and difficult to stir.
• In the same bowl you mixed it in, proof the dough until doubled, about an hour or an hour and a half.
• After the dough has doubled in size, turn it out onto a floured surface and divide into 4 equal pieces. Also divide the remaining butter into 4 equal pieces.
• To cut the rolls, I roll each quarter of dough into a rectangle that is about 12 inches by 8 inches by 1/2 inch thick. Then cut it into 10 equal pieces - cut the dough short ways into 5 equal strips, then cut each of the strips in half to end with 10 dough pieces.
• Divide the butter quarter up between each dough piece, placing a small bit on one end of the dough and then folding the dough piece in half onto itself, sandwiching the butter in the middle of the roll. Press lightly on the edges to seal it.
• Repeat with remaining dough quarters.
• Place formed rolls onto cookie sheets, I can fit 20 on each cookie sheet.
• Proof until doubled again, about 45-60 minutes.
• Bake at 350 degrees for 12-15 minutes or until golden brown on the top and bottom.
• If you want to bake these in advance and then heat them up the day you need them, bake them a few minutes shy of being done and then finish them off the day you want to serve them.