The Best Dinner Rolls Ever.

This recipe has three variations of flavours or you can leave them plain, I also often add up to a third whole wheat flour if I’m feeling healthy. The choices are in capitals-you gotta choose, don’t use them all.

16 1/2 oz flour (3 2/3 cups)
2 1/4 tsp yeast
1/3 cup sugar
1 tsp salt
1 cup half and half cream
3 oz (6 TBSP) unsalted butter cut into pieces
3 lg egg yolks
1 oz (2 TBSP) unsalted butter melted (optional)

Mix the dough:
In the bowl of a stand mixer whisk flour, yeast, sugar, and salt.

ADD POPPYSEEDS (1TBSP) NOW IF YOU WANT

Fit the mixer with the dough hook. In a small saucepan over medium heat, heat the half and half and the 3 oz of butter, stirring constantly, until the butter is melted (120 degree if you have a thermometer). With the mixer on med-low pour the warm cream mixture into the dry ingredients. Add egg yolks. Mix on med until flour is completely incorporated.

ADD 5 OZ SHARP CHEDDAR OR PARMESAN FINELY SHREDDED AND 2 TSP GROUND BLACK PEPPER NOW IF YOU WANT.

Increase seed to med-high and knead until the dough is very smooth and elastic and pulls away from the sides of the bowl. About 10 minutes.

ADD FRESH HERBS NOW IF YOU WANT (TRY I/2 CUP FLAT LEAF PARSLEY, 1/4 CUP CHIVES, ANS 1 TSP THYME)

If the dough climbs up the hook scrape back down and repeat as needed.

Let the dough rise:
Scoop the dough up into a ball. Lightly oil (or spray) a bowl and put the dough in a warm place. Cover with sprayed plastic wrap. Let the dough rise until doubled in size (45-55) minutes. Tip: turn your oven on to 120 and when it comes to temp shut it off, and put your dough in the oven, it will stay warm and cozy with the door closed even once the oven is off.

Portion the dough:
Turn out the dough on a clean surface and lightly press to deflate. There is no need to flour the counter or your hands(unless you are making the herb version – then the dough might be sticky) with a pastry cutter or chef’s knife divide the dough (like a pizza) into 16 pieces. Lightly grease a pan (I use a cookie sheet)

Shape the rolls:
Working with one piece at a time(keep the rest covered with plastic wrap)put the dough on the counter and with a cupped hand, press down gently but firmly, rolling the piece in tight circles until it forms a smooth skinned ball with a dimple at the bottom. Put the ball, dimple down on your pan in rows or randomly, just be sure they are even.
when done forming all the rolls cover with sprayed plastic wrap and out back in the oven and let rise for another 40-60 minutes. If you use the oven be sure to take the rolls out 10 minutes early to PREHEAT the oven for baking.

Preheat oven to 375, bake rolls for 20-25 minutes until golden.
Brush with melted butter if you like.
Serve warm if humanly possible.

Peggy Hoffman