Best American Dinner Rolls Cooks Illustrated
For this recipe, the dough is made and the rolls are shaped and refrigerated a day or two before being baked and served. Be sure to plan accordingly, as the refrigerated rolls require about six hours to rise before they’re ready for baking. For the best flavor, let the rolls rise at cool room temperature, about 68 degrees. Depending on the brand, instant yeast is marketed as “rapid rise,” “quick rise,” or “perfect rise” yeast, or sometimes as bread machine yeast; if it’s necessary to use active dry yeast in its place, see page 30 for more information. If your cake pans have a dark nonstick finish, bake the rolls in a 375-degree oven to moderate the browning. This dough should be moister than most; resist the urge to add more flour than is needed to keep the dough from sticking to your hands. Made on a humid day, the dough may require more flour than if made on a dry day.
Steps
1.
To make the dough: bring milk to boil in small saucepan over medium heat.
Let stand off heat until skin forms on surface , 3 to 5 minutes.
Using soup spoon , skim skin off surface and discard.
Transfer milk to bowl of standing mixer and add 6 tablespoons melted butter , sugar , and salt.
Whisk to combine and let mixture cool.
When mixture is just warm to the touch , whisk in eggs and yeast until combined.
2.
Add flour to bowl.
Using dough hook , mix on low speed on standing mixer until combined , 1 to 2 minutes.
Increase speed to medium-low and knead about 3 minutes more.
When pressed with finger , dough should feel tacky and moist but should not stick to finger.
Continue to knead on medium-low until cohesive , elastic dough has formed , 4 to 5 minutes longer.
3.
Transfer dough to lightly floured work surface.
Knead dough by hand 1 to 2 minutes to ensure that it is well kneaded.
Dough should be very soft and moist but not overly sticky.
Lightly spray medium bowl w.
Ingredients
whole milk, unsalted butter, sugar, table salt, eggs, fast rise yeast, unbleached all-purpose flour