Super Dinner Rolls

Oxmoor House

22 rolls.


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7 1/4 cups bread flour, divided
3/4 cup sugar
1 teaspoon salt
2 packages active dry yeast
2 cups whole milk
1/2 cup unsalted butter
3 eggs, lightly beaten
1 tablespoon bread flour


Cook: 20 Minutes

Combine 2 cups flour, sugar, salt, and yeast in a large mixing bowl; stir well. Combine milk and butter in a saucepan; heat until butter melts, stirring occasionally. Cool to 120° to 130°. Gradually add liquid mixture to flour mixture, beating well at low speed of an electric mixer. Beat an additional 2 minutes at medium speed. Add eggs and 3/4 cup flour, beating 2 minutes at medium speed. Gradually stir in enough of the remaining 4 1/2 cups flour to make a soft dough.

Sprinkle 1 tablespoon flour evenly over work surface. Turn dough out onto floured surface, and knead until smooth and elastic (about 8 to 10 minutes). Place dough in a large well-greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk.

Punch dough down; divide in half. Divide each half into 11 equal portions; shape each portion into a ball. Place at least 1 inch apart on large greased baking sheets.

Cover and let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk. Bake at 325° for 18 to 20 minutes or until lightly browned. Remove rolls from baking sheets; let cool on wire racks.

Created date

August 2009

Nutritional Information

Calories 257
Caloriesfromfat 24 %
Fat 6.8 g
Satfat 3.4 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 7.3 g
Carbohydrate 41.2 g
Fiber 0.0 g
Cholesterol 45 mg
Iron 0.0 mg
Sodium 128 mg
Calcium 0.0 mg