Soft Dinner Rolls - Recipe

I adore making bread, any type, shape or kind it is so relaxing to me.
When I made the Cowboy Stew last week, I wanted to try a new bread recipe out.
I finally found one at the King Arthur website, which I might add is stuffed full of wonderful recipes.
(King Arthur just so happens to be my favorite type of flour and will go out of my way to make sure it is in the house at all time.)
This recipe was easy to follow and make. The end result was a wonderful addition to the dinner that had been made and would go great with any meal you prepare.

original recipe

* Exported from MasterCook *

Soft Dinner Rolls

Recipe By: King Arthur
Serving Size: 16
Categories : Bread

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 teaspoons active dry yeast(package)
3 tablespoons sugar
3 cups all-purpose flour -- King Arthur
1/4 cup potato flakes -- * can use potato flour
1/4 cup water -- 1 tablespoon - lukewarm
3/4 cup milk -- lukewarm
3 tablespoons butter -- softened and melted

  • *The recipe directions are written for instant yeast; to use active dry yeast, dissolve it in the water first. Also, be aware that your rising times will be longer.
  • You can do this by hand or mixer: In a large bowl, whisk together the yeast, sugar, salt, flour and potato flour or potato flakes. Add the water, milk and butter, and mix until cohesive. Knead the dough on a lightly oiled surface till it's smooth and supple. Add flour if you must, but the dough will continue to absorb liquid as you knead, so try to knead for 5 minutes or so before adding any additional flour. Remember, the more flour in the dough, the heavier and dryer the rolls will be.
  • Transfer the dough to a lightly oiled bowl, cover the bowl with plastic wrap, and set the dough aside to rise till doubled in bulk, 1 to 2 hours, depending on the warmth of your kitchen.
  • Divide the dough into 16 pieces. Shape each piece into a smooth ball. Lightly grease two 9-inch round cake pans, or a 9 x 13-inch pan. Space the rolls in the pan(s), cover them with lightly greased plastic wrap, and allow them to rise for about 1 hour, till they're very puffy and are touching one another.
  • Bake the rolls in a preheated 350°F oven for 20 to 22 minutes, or until they're golden brown. Remove them from the oven, set them on a wire rack to cool, and brush them with melted butter or margarine, if desired. This will give the rolls a soft crust. Serve the rolls warm, or store them in an airtight container. Yield: 16 rolls.

"16 "
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 125 Calories; 3g Fat (20.3% calories from fat); 3g Protein; 22g Carbohydrate; 1g Dietary Fiber; 7mg Cholesterol; 29mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.


** There are directions for making these in a bread machine on the original recipe.

The Phizzingtub. Design by Berenica Designs.