This recipe gives you fresh rolls in less than 1 hour from start to clean up! I've been making them for years and they are failproof... well, almost. We eat them at least twice a week in the winter. This summer has been so mild that I don't mind using the oven for baking.
Debbie's quick dinner rolls~(actually it's a glorified Kitchen Aid recipe) :)
makes 3 dozen (1 for tonight) 2 to freeze!
Heat 3 cups milk, 1 1/2 cups water and 3/4 cups butter in small saucepan over low heat until it's too hot to hold your finger in. The butter will not melt, that's o.k.
Mix 11 cups flour, 2 1/2 T sugar, 1 T salt, 2 rnd T of dry yeast.
*As usual I use 1/2 white, 1/2 whole wheat flour.
Slowly add hot liquid while mixing.
Add 3-5 cups more flour a little at a time, until desired consistency is reached. You want a soft dough, not sticky. Knead for 8-10 minutes by hand or 5 by mixer.
Let rise in oiled, covered bowl about 20 minutes.
Check by poking with your finger. It's ready if indentation remains.
Break off into extra large golf ball size rolls and place close to one another but not quite touching, in pan.
Brush lightly with butter and sprinkle with sesame or poppy seeds.
Let rise 15 minutes.
Bake in 425 degree preheated oven for12-15 minutes.
This recipe gives you fresh rolls in less than 1 hour from start to clean up! And remember that at least 1/2 that time is rise time. The dough is working... You are not!! My kinda cookin'.