Feather Light Rolls

 Feather Light Rolls recipe on TastesBetterFromScratch.com

 

 There’s honestly nothing yummier in this world than a warm, light and fluffy, homemade roll!  And the best part about homemade bread is how easy it is to make!  I think a lot of people get intimidated, but follow the instructions below and you’ll see just how easy these homemade rolls are!  The key to light and fluffy rolls is A.) not adding too much flour, and B.) Allowing them to properly rise.

Feather Light Rolls recipe on TastesBetterFromScratch.com

Rolls were a special occasion food at our house growing up. Which was probably a good thing for all of our wasit lines :-)  We always made a million for Thanksgiving dinner so that everyone could take leftovers to make Turkey sandwiches with. This is the best recipe for Feather Light Rolls! Plus, if you don’t eat all two dozen rolls, you can stick them in the fridge for another day! They freeze beautifully. Just pull them out of the freezer and allow them to come to room temperature before eating (or pop one in the microwave for a few seconds!)

Feather Light Rolls
Yields 24
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Ingredients
  1. 1/3 cup very warm water
  2. 2 1/4 tsp active dry yeast
  3. 1/3 cup + 1/4 tsp granulated sugar
  4. 1 1/3 cups milk, warmed
  5. 5 Tbsp salted butter, room temperature
  6. 1 large egg
  7. 1 1/2 tsp salt
  8. 4 1/2 cups all-purpose flour*
Instructions
  1. Combine warm water, yeast, and 1/4 tsp sugar and stir--allow to rest for 5-10 minutes until foamy. Pour yeast mixture into the bowl of an electric stand mixer (or into a large bowl if you plan on kneading by hand). Add remaining 1/3 cup sugar, warm milk, 5 Tbsp butter, egg and salt. Blend mixture until combine. While mixing on low speed, slowly add the flour until the dough is smooth and elastic, about 4 - 5 minutes (see note below about adding flour. The dough should be slightly sticky when touched). Transfer dough to a greased, large mixing bowl and cover bowl with a towel or plastic wrap. Allow to rise in a warm place until double in size, about 1 hour.
  2. Punch dough down and divide into two equal portions. Roll each dough ball out on a lightly floured surface into a large circle. Cut the circle into 4 equal quarters, then each quarter into 3 slices, just like a pizza (I even like to use a pizza cutter for this part). Starting at the outside edge, roll each slice down to the tip to form a crescent shaped roll. Transfer rolls to a greased 10 x 15 inch cookie sheet. Cover rolls loosely with plastic wrap and allow to rise again in a warm place until double in size, about 1 hour.
  3. Preheat oven to 375 degrees F. Remove plastic wrap and bake rolls for 13 - 18 minutes until cooked and golden brown. Remove from oven and brush with butter.
  4. Store rolls in an air-tight container. They also freeze really well.
Notes
  1. The flour measurement is just an estimate. Depending on your attitude you may use a little more or less than the amount stated. Just add flour slowly until the dough pulls away from the side of the bowl but is still slightly sticky to touch.
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