Dinner Rolls: Recipes From A Monastery Kitchen

By Gourmet Nun

There is no meal so plain or so elaborate that cannot be enhanced by the addition of freshly baked homemade bread. Whether it’s a simple soup and salad lunch or a full oven rolls is guaranteed to bring exclamations of joy from the eaters. It seems to convey a sense of special care and attention that warms their hearts.

We served these beautiful, easy-to-make rolls to a retreat of ladies for lunch today and their response was absolutely overwhelming.

Very Best Dinner Rolls

1 cup warm water (between 110-115 degrees Fahrenheit)
4 teaspoons dry yeast
2 1/2 cups warm milk
1/2 cup sugar
1/2 cup butter, melted
2 teaspoon salt
2 eggs
7 cups flour
1/4-1/2 cups butter (reserved)
This recipe is best made in a standing mixer with a dough hook.

Dissolve the yeast in some water with a pinch of sugar and let sit for approximately 5 minutes to proof.

Add milk, sugar, 1/2 cup melted butter, salt and eggs. Mix well. Add flour as needed and mix well. Blend at medium-low speed for about 5-10 minutes, scraping down sides of the bowl once or twice. Cover bowl with plastic wrap; let rise in bowl about 1 hour or till doubled.

Remove the plastic wrap and turn mixer on low to “punch down” the dough; if you wish, you can let the dough rise a second time as it makes for a more flavorful roll. Remove the dough from the bowl and divide into 36 rolls. The dough will be very sticky.

Place rolls, edges just touching, in a buttered 9″x13″ or 9″ round pan. Cover pan with plastic wrap and let rise until doubled, about 30-40 minutes. Brush with reserved butter before baking or an egg wash.

Bake at 300 degrees Fahrenheit convection oven or 350 degrees Fahrenheit conventional oven until golden.

rolls

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