- Cooking Time: 12
- Servings: 24
- Preparation Time: 10
BackstoryA chicken was happily roasting away in the oven getting a nice suntan and mingling with some potatoes and carrots and the next thing I knew it was almost ready and I hadn’t made any sides to go with it.
What I really wanted was some good bread, but that obviously wasn’t going to happen in the hour I had left so I started googling and came across a recipe for Sixty-Minute Dinner Rolls that you can easily whip-up in your KitchenAid mixer. Eureka! I had solved all of my procrastination induced problems.
- 1/2 cup low-fat milk
- 1/4 cup sugar
- 2 teaspoons salt
- 3 tablespoons butter
- 3 packages of dry active yeast (Erin’s Note: This equals 6 3/4 teaspoons if you use yeast from a jar).
- 1 1/2 cups warm water (105F – 115F)
- 5 – 6 cups all-purpose flour
- In a small saucepan, stir milk, sugar, salt and butter together. Heat over low heat until butter melts and sugar dissolves. Cool until lukewarm.
- Dissolve yeast in warm water in warmed mixer bowl. Add lukewarm milk mixture and 4 1/2 cups flour to yeast mixture, and using a dough hook, mix on low speed for about 1 minute. With the mixer still going, add remaining flour, 1/2 cup at a time, and mix about 1 1/2 minutes, or until dough starts to clean the sides of the bowl. Knead on low speed for about 2 more minutes, or until dough is smooth and elastic – the dough will still be slightly sticky to the touch.
- Place dough in a greased bowl, turning it to grease the top. Cover the dough with a clean, dry dish towel, and let it rise in a warm place, free from draft, for about 15 minutes.
- Turn the dough onto a lightly floured surface, and divide into 24 equal pieces. Form each piece into a ball, and place in a greased muffin pan. Using kitchen shears or a pizza cutter (a knife will also work), cut each ball in half, then in quarters, and replace in the muffin pan. (Erin’s Note: Alternatively you can simply shape the dough into 24 balls and set them into a greased 9 by 13 baking dish. If you make the full recipe you will only be able to fit around 12 rolls in the baking dish at a time). Cover the muffin pan with the dish towel, and let the dough rise for about 15 minutes.
- Bake at 425ºF for 12 minutes, or until the rolls are golden brown. Remove from pans immediately, and cool on wire racks. (Erin’s Note: At this point, in my family, we always brush the tops with a little butter).