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| My Feather Light Dinner Rolls are delectable! |
I once had a mailman that said my house had the best aromas on the street. He even invited himself once to sample what I was baking because he couldn't resist that tempting smell escaping through my open screen door. That particular summer day I happened to be baking my incredibly light dinner rolls recipe.
Although these are a bit of extra work to roll and shape than just loaves of bread or buns, I do like to make them on occasion. However, I warn you these are much too delicious to make too often unless you possess fantastic willpower. Otherwise, you just might land up eating more than you intended!
My Feather Light Dinner Rolls
3 to 4 cups of sifted all-purpose flour
2 tablespoons of sugar
1 teaspoon of salt
1 tablespoon or package of dry yeast
1/2 cup of very warm water (not hot)
1/2 cup of milk
1/2 cup of canola oil or margarine (not spread)
1 egg
Test the temperature of your water on your wrist so it's very warm, (but not hot) as you would do for a baby bottle. Add a tablespoon of the sugar to that water along with yeast. By doing so, you will help speed along the yeast because it will start bubbling sooner.
Heat your milk and oil or margarine and warm. (Be careful that the liquid is not too hot in temperature because it will ruin the flour with lumps. If what you're heating gets to hot be sure to allow it time to cool first.)
In a large mixing bowl, add one cup of flour, salt, remaining one tablespoon of sugar, the egg, and the yeast water. Beat these ingredients with your electric mixer until thoroughly combined. Add the warmed milk and flour to dry ingredients in your bowl. Using a wooden spoon works best at this stage instead of the electric mixer.
Gradually add more of the flour until the dough becomes soft and doesn't stick to your fingers.
Turn the dough onto a lightly floured surface and knead until the dough is smooth and pliable. Shape into a ball and return to your mixing bowl. Grease the top of the dough and cover with a towel or a lid from one of your pots and set aside in a warm place. Let this dough grow for about an hour and a half.
Grease two cookie sheets. Punch your dough down and then turn out onto a floured surface. Form four balls and roll out each out into a circle about 1/2-inch thick. Cut each circle into fourths. Roll each cut piece from the fatter end and place on your sheet. You should get about 24 small rolls.
Let these shaped rolls grow for at least another hour first before baking at 400 degrees for about 10 minutes or until golden brown.
