GMA Recipe: Kicked Up Dinner Rolls

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Kicked Up Dinner Rolls
From chef and author Emeril Lagasse
November 19, 2004

Don't settle for plain, everyday dinner rolls at your next holiday or party. Count on Emeril Lagasse to kick it up a notch!

Ingredients

1 1/4 cups whole milk

1/2 cup (1 stick) plus 1 teaspoon unsalted butter

1/4 cup plus 1 teaspoon sugar

1 teaspoon salt

One 1/4-ounce package active dry yeast

2 eggs, lightly beaten

2 cups high-gluten bread flour

2 1/2 cups all-purpose flour

3 tablespoons non-fat dry milk

Directions

Combine the milk, 1/4 cup of the butter, 1/4cup of the sugar, and the salt in a small saucepan over medium heat. Cook, stirring frequently, until the butter is melted and the sugar has dissolved, 2 to 3 minutes. Remove from the heat and set aside to cool to lukewarm before proceeding.

Combine the yeast and the remaining 1 teaspoon sugar in 1/4 cup of warm water (110 degrees). Set aside until foamy, about 10 minutes. Add the milk mixture to the yeast mixture and stir to combine. Add the eggs and stir to combine. Use a wooden spoon to stir the flour and dry milk in one cup at a time. The dough will be quite stiff and somewhat sticky. If the dough gets too stiff to stir with a spoon, use your hands to mix.

Lightly grease the inside of a large bowl with 1 teaspoon of the remaining butter. Transfer the dough to the bowl and turn to coat. Lightly grease a piece of wax paper or plastic wrap with 1 teaspoon of the butter and use it to cover the bowl. Set aside in a warm place until doubled in size, at least 3 hours. Melt the remaining 1/4 cup butter and set aside.

After the dough has doubled, turn it out onto a lightly floured surface and knead until smooth and elastic, 2 to 3 minutes. Using a lightly floured rolling pin, roll to a 1/2-inch thickness. Using a sharp knife or dough cutter, cut the dough into 12 equal portions. Lay the dough into a metal 9 x 13-inch pan. Brush the tops of the dough with the melted butter. Cover the dough with plastic wrap and set aside in a warm, draft-free area until doubled in size, about 1 hour.

Bake the dinner rolls in the center rack of the oven until golden brown and puffed, 18 to 20 minutes.

Makes 12 rolls.

Recipe courtesy of Emeril Lagasse copyright © 2004.