Chef Scott Peacock’s light-as-air yeast dinner rolls are buttery brown on the outside, and tender inside.
If you have a fear of yeast, this recipe is for you.
Scott’s attention to detail will help even the most inexperienced bakers succeed.
Credit: Andy Lyons
If you’re a savvy yeast roll baker, give Scott’s no-knead one bowl technique a try.
Transfer the rolls from the pan to a wire rack and let cool completely.
Place rolls in a covered container and store at room temperature for 2 to 3 days.
Credit:Andy Lyons
Or, place rolls in a freezer safe container or resealable freezer bags and freeze up to 3 months.
When you’re ready to eat them, thaw the rolls at room temperature.
Meanwhile, in a large bowl dissolve yeast in warm water.
Credit:Andy Lyons
Add cooled milk, eggs, and sugar to dissolved yeast and stir to blend.
With a wooden spoon stir in 2 cups of the flour and the salt; stir until smooth.
Cover the surface of the dough with lightly oiled plastic wrap.
Credit:Andy Lyons
Cover the top of the bowl with a second piece of plastic wrap.
Let rise until doubled (1 to 2 hours).
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Lightly butter 24 muffin cups.
Gently press the dough to deflate.
With lightly buttered hands pinch off generous 1-inch pieces of dough.
Fold the dough over, turning and tucking the edges to form a ball.
Pinch the seam together to seal.
Dip in melted butter and arrange three dough balls in each muffin cup.
Let rise until fully doubled (about 1 hour).
Heat oven to 400 degrees F. Bake rolls for 20 to 25 minutes or until well-browned.
If needed, to prevent overbrowning, cover rolls with foil during last few minutes of baking.
Brush with softened butter.
Return to oven for 1 to 2 minutes.
Remove rolls immediately from cups to a wire cooling rack.
Let cool about 5 minutes before serving.
Makes 24 dinner rolls.
For extra-light rolls, let the dough rise a second time (1 to 2 hours) before shaping.
2,000 calories a day is used for general nutrition advice.
