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These have become my go to Sunday dinner rolls. Sunday, because I am usually around the house all day and they have time to properly rise. Baking and kneading bread is one of my favorite things about being in the kitchen. For years my attempts at bread making were not very successful. I finally figured out that by the time I got my nerve up, my yeast would be old and my bread would end in failure. There are still lots of different types of bread that I want to try and I will eventually get around to them. For now, this is a great all around classic dinner roll. Made with all purpose flour and whole wheat flour they are the perfect roll for just about any Sunday dinner. This makes a pretty good sized batch, it fills my 11″ x 15″ pan or two 9″ cake pans. After dinner, we all enjoy them during the week as a snack and they are a great breakfast treat smeared with a little butter and honey. The recipe is adapted from the King Arthur Flour 200th Anniversary Cookbook, a must for any baker.
Recipe: Rich and Tender Dinner Rolls
: adapted from the King Arthur Flour 200th Anniversary Cookbook
- 1 1/2 cups warm water
- 1/4 cup sugar
- 1 tablespoon active dry yeast
- 1/4 cup butter
- 1 egg
- 1 cup whole wheat flour
- 1 tablespoons salt
- 4 1/2-5 cups all purpose flour
- additional butter to brush over rolls