Easy Dinner Rolls

I used to be afraid of making rolls.

There.... I said it.  It's out there now on the interwebs.

I feel free admitting that actually.  A weight has been lifted.

Are you the same way?  Do they freak you out?  I think my biggest hang up has been that it seemed like every recipe required "scalding milk."  When I googled how to scald milk it said you heat it up until right before it boils.  Well, I can't predict the future so how am I supposed to know the precise moment before it boils???  Also, a lot of roll recipes make you do that thing where you have to dissolve the yeast in a cup of warm water to a certain consistency/frothiness that I knew I would mess up.  So yeah, scary.

That is all in the past now.  My SIL taught me this recipe years ago and I have made it no less than 200 times since.  Really.  There was a period of time where I would crank these out every 10 days or so! Now it's once every couple of months.  They freeze great and can be pulled out of the freezer and thawed to perfection in a couple of hours.  Best part?  No scalded milk or dissolving the yeast.  Hooray!

So here is Landee's Easy Dinner Roll Recipe... just in time for a few practice runs before the holidays!

Ingredient List:

1 can evaporated milk

1 C. warm water

1.5 sticks butter (melted)

3 eggs (beaten)

1 T. salt

1/2 C. sugar

2 T. yeast

~6 or 7 C. flour

Step One:  Mix evaporated milk and water in bowl and warm in microwave (about 1 minute).

Step Two: Pour mixture in mixer (I use my Bosch), add melted butter, beaten eggs, salt, and sugar.  Mix for about 30 seconds.

Step Three: Add yeast.  Mix for a few seconds.

Step Four:  (This is where you need to watch it.)  Switch to your dough hook and turn on mixer.  Add flour a cup at a time until dough begins to pull away from sides of bowl.  MIX FOR 5 MINUTES.

(See how it's still kind of stuck there on the bottom of the bowl?  That is how you want it.  Not too sticky but sticky enough.  Too much flour just makes your rolls taste like bread rather than yummy yeasty rolls).

Step Five:  Transfer dough into a large greased bowl, cover with towel and allow to rise for 1-2 hours until doubled in size.

Step Six: Punch down dough and divide into 4 even clumps.

Step Seven:  Roll out each clump into a circle.  Cut into fourths and then cut each fourth into thirds using a pizza cutter. (I like cutting them this way because I am guaranteed 4 dozen rolls each batch)

Step Eight:  Then, starting at the wider end, roll each triangle up into the cutest little crescent roll you've ever seen, making sure the tip is tucked under the roll.

Step Nine: Place rolls on cookie sheet and allow to rise again (although I've had to skip this step on occasion and they still turn out splendidly as they rise in the oven during baking).  

Step Ten: Bake at 375 degrees for 12-13 minutes.

Step Eleven:  Impress everyone you know with your mad roll baking skills since from now on you will volunteer to bring rolls to every dinner/potluck/special occasion!

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