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Our Favorite Chef Recipe's From Schaumburg, Illinois
Dinner Roll Recipe Photo
Dinner Roll Recipe Photo
Dinner Roll Recipe Photo
Dinner Roll Recipe Photo
Dinner Roll Recipe Photo
Dinner Roll Recipe Photo
Dinner Roll Recipe Photo
Dinner Roll Recipe Photo
Dinner Roll Recipe Photo
Dinner Roll Recipe Photo
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Instructions
Add the yeast to 1/2 cup of warm water (110 degrees), sprinkle a little sugar in the yeast and water mixture. Let the yeast stand for about 5 minutes, until the yeast foams. In a large bowl wisk all the dry ingredients together. If using a kitchenaid, add the yeast mixture and water into the dry ingredients (reserve about 1/2 cup of dry mix. Mix dough on level 2 (hook attachment) for 5 minutes, if using a kitchenaid. If mixing by hand, mix for about 7 minutes. Add egg and butter mixing Slowly while also adding the reserved flour mixture until dough forms into a firm ball. Should the dough need additional flour, add 1 tbs of flour at a time. Mix for another 5 minutes with kitchenaid, 7 minutes by hand. Note: dough should be slightly tacky. Oil dough and place in a bowl with plastic wrap or in a plastic bag for approx. 1 hour, or until doubled in size. Cut the dough in half. roll out the 1 ball of dough in a round circle, about (1/8 inch thick). cut the dough into pie shaped pieces. Brush butter on all shaped pieces before rolling. Start rolling the large end of the pie shaped dough, towards the narrow end of the dough (cresent shape) fold ends in and pinch the dough on the narrow end. Continue with all pieces, brush outside of dough on all rolls with butter, before placing into the oven. Bake rolls in a pre-heated 350 º oven for 12-15 minutes or until golden brown. Tap bottom of the roll, if it sounds hallow, the rolls are done. Proceed to the second ball of dough, repeating the same procedure. Should you wish to only bake 1/2 of the recipe, you can freeze the addional dough in a freezer bag.
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