Sweet Fluffy Dinner Rolls Recipes

Steps:

• Place water, milk, egg, 1/3 cup butter, sugar, salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough/Knead and First Rise Cycle; press Start.
• When cycle finishes, turn dough out onto a lightly floured surface. Divide dough in half. Roll each half into a 12 inch circle, spread 1/4 cup softened butter over entire round. Cut each circle into 8 wedges. Roll wedges starting at wide end; roll gently but tightly. Place point side down on ungreased cookie sheet. Cover with clean kitchen towel and put in a warm place, let rise 1 hour. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
• Bake in preheated oven for 10 to 15 minutes, until golden.

Steps:

• 1. Bring milk to a boil and remove from heat immediately. Add butter and sugar and mix in well. Set aside to cool to lukewarm.
• 2. Mix warm water and yeast, mix until yeast dissolves. Add milk mixture and beaten egg. Mix until smooth.
• 3. Add half of the flour, mix until smooth then add remaining flour.
• 4. turn out on floured surface and knead until smooth and elastic, about 5 minutes.
• 5. Place the dough into a buttered bowl, cover and let rise for 1 1/2 hour in a warm place (I use microwave, its small and there are no drafts)
• 6. Punch down dough and shape into 12 even balls. Place in a buttered baking pan, cover and let rise an hour.
• 7. Bake @ 375 until nicely browned, brush with melted butter immediately and let rest 5 minutes.

Steps:

• Sift together two cups of the flour with the sugar, salt, and stir in the yeast. With mixer at low speed, blend shortening or butter into the flour mixture. Add the hot water (the hottest it comes from your tap, all at once, with mixer running. Add the egg, and continue mixing. Add in the remaining two cups flour to make a soft dough. At this point, I changed my mixer beaters for dough hooks and let the mixer knead the dough for about ten minutes and then put it into an oiled bowl, cover with a towel and allow to rise in a warm spot until doubled, about two hours. Punch dough down. At this point it can either be refrigerated or shaped in rolls or loaves and allowed to rise a second time until doubled, usually about an hour. Bake in a preheated 375°F oven until barely brown. May be frozen after baking and reheated to serve.