A classic dinner roll recipe is something everyone should have up their sleeve. Whether it’s to accompany a weeknight meal or a holiday spread, you just can’t beat homemade. These white crescent rolls are light and tender, and not all that difficult to make.
Assemble your ingredients:
1/4 cup unsalted butter
1/4 cup honey
2/3 cup whole milk
3 - 3 1/2 cups all-purpose flour
1 packet (2 1/4 teaspoons) active-dry yeast
1 teaspoon salt
2 large eggs
all-purpose flour, yeast, salt, milk, butter, honey and eggs.
In a saucepan over the stove, warm the butter, honey and milk until butter is melted and mixture begins to steam. Do not boil. Remove from heat and let sit 5 minutes, or until the temperature is between 120-130°F.
In the bowl of a stand mixer fitted with a dough hook, combine 1 1/2 cups of the flour with the yeast and salt. Add the milk mixture and mix until combined.
Add the eggs one at a time, mixing after each.
With the mixer on low, add the remaining flour 1/4 cup at a time until dough clears the side of the bowl but is still slightly sticky to the touch. You may not need all 3 1/2 cups of flour.
Continue to knead the dough in the mixer until it is smooth and elastic, about 5-8 minutes. You should be able to pinch a portion of the dough and pull it quite far without it breaking.
Place dough in a buttered bowl, cover with plastic wrap, and let rise in a warm place until doubled, which will take about 1 hour.
Gently punch down the risen dough to release the gases and knead a few times. Cover it with plastic wrap and let it rest for 15 minutes. This will make it easier to roll it out.
On a clean surface roll the dough out into a 12-inch circle. Using a pizza slicer, cut the dough into 12 equal pieces.
Cover with plastic wrap and rise again for 30 minutes. Meanwhile, preheat the oven to 375°F.
Bake rolls until they are golden brown, about 20 minutes. Remove from the oven and immediately brush with butter, if desired.
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