Brian Ochieng

Perfectly Easy Dinner Rolls

·         1 cup warm water (105 F to 115 F)

·         2 (1/4 ounce) packages active dry yeast (4 1/2 teaspoons)

·         1/2 cup butter, melted

·         1/2 cup sugar

·         3 eggs

·         1 teaspoon salt

·         4 -4 1/2 cups all-purpose flour

·         additional melted butter (optional)

Directions:

Combine the warm water and yeast in a large bowl.

  Let the mixture stand until yeast is foamy, about 5 minutes.

 Stir in butter, sugar, eggs and salt.

Beat in flour, 1 cup at a time, until dough is too stiff to mix with a spoon (some flour may not be needed). At this point, use dough hook or knead on floured surface for 10 minutes until dough is smooth.

Place in a greased bowl and cover. Let rise until doubled, or at this point it can be refrigerated for up to 4 days.

Grease one 16.5x12-inch or two 12x9-inch baking pans.

Turn the chilled dough out onto a lightly floured board.

Divide dough into 24 equal-size pieces (about 50 grams each).

Roll each piece into a smooth round ball; place balls in even rows in the prepared pan.

Cover and let dough balls rise until double in volume, about 1 hour. (Remember if you are using dough that has been refrigerated and is cold this step will take longer).

Brush warm rolls with melted butter, if desired.

Break rolls apart to serve