This bakes into tender, buttery buns in a variety of shapes. Do some of each to make a fabulous breadbasket for your holiday table.
- Portion size 20 servings
- Credits : Canadian Living Magazine
Ingredients
Method
Remove 1 tsp (5 mL) of the sugar; set aside.
In saucepan, heat together milk, butter, salt and remaining sugar until butter is melted; let cool to lukewarm.
In large bowl, dissolve reserved sugar with warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes. Whisk in milk mixture and egg.
Stir in 4 cups (1 L) of the flour, 1 cup (250 mL) at a time, to make soft shaggy dough. Turn out onto lightly floured surface; knead, adding as much of the remaining flour as necessary to prevent sticking, until smooth, elastic and quite soft, about 10 minutes.
Place dough in large greased bowl, turning to grease all over. Cover with plastic wrap or tea towel; let rise in warm place until dough is doubled in bulk, about 1-1/2 hours.
Punch down dough. Turn out onto lightly floured surface; divide into 20 pieces. Shape each into ball, stretching and pinching dough underneath to make tops smooth.
Place 2 balls in centre of each of 2 greased 9-inch (1.5 L) round metal cake pans. Surround each centre with 8 balls. Cover with tea towel; let rise in warm place until doubled in bulk, about 1 hour. Dust with flour.
Bake in 375°F (190°C) oven until golden and rolls sound hollow when tapped on bottoms, 25 to 30 minutes. Let cool in pan on rack for 10 minutes; remove from pan to rack and let cool. Makes 20 rolls.
VARIATION
Whole Wheat Soft Dinner Roll Dough: Replace 1 1/2 cups (375 mL) of the all-purpose flour with whole wheat flour.
Nutritional facts Per roll: about
- Sodium 141 mg
- Protein 4 g
- Calories 140.0
- Total fat 3 g
- Potassium 65 mg
- Cholesterol 17 mg
- Saturated fat 2 g
- Total carbohydrate 24 g
%RDI
- Iron 10.0
- Folate 31.0
- Calcium 2.0
- Vitamin A 3.0
