I tried for years to make dinner rolls as light airy and fluffy as the ones my sister N Law Sandra made, all to no avail, until I found this recipe. This is the recipe you want to try when all else has failed. It worked for me and I am sure it will work for you too. We just LOVED HOW LIGHT, AIRY, TASTY & FLUFFY THEY WERE. So now this is my favorite go to recipe when I want perfect dinner rolls. I don't know what I was doing in the past that DIDN'T WORK, but this is the one that works for me now, and it is a keeper. The neighbors love them too. I am confident you will too. So give them a try.
PREHEAT OVEN TO 375 DEGREES F. Combine warm water, sugar, & yeast in a medium bowl. Stir until completely dissolved. Let sit about 10-15 minutes until it has puffed on top.NOTE: If water is too hot it will kill the yeast, if it is too cold it will not activate. This is what the yeast looks like after 15 minutes and it is activated.
Combine oil or butter & salt with 6 cups of bread flour, then add water and yeast mixture, in a large MIXING bowl. Beat with a regular paddle on medium for about 2 minutes, just until it is mixed together.
Switch from paddle to the DOUGH HOOK, THEN ADD AN ADDITIONAL 1 1/2 CUPS FLOUR.KNEAD DOUGH FOR AT LEAST 5 MINUTES.
NOW TURN DOUGH ONTO A FLOURED SURFACE with the remaining 1/2 cup flour, and you might need more, but hand knead for a few minutes to remove air bubbles.
Next add about 2 tablespoons oil to bottom of a large bowl, add the dough and then grease on all sides. Cover loosely with clear plastic wrap.NOTE: I spray wrap first with cooking spray to keep the dough from sticking when it rises to the top. Allow dough to rise until it is about double in size about 1 hour to 1 1/2 hours in a warm draft free area.
Punch down and shape into desired roll shapes.Roll out on a floured surface. Makes about 18 rolls in a 9X13 X2 inch pan or about 13 Rolls in a 9 inch pan.
Roll and cut out with biscuit cutter, dip in melted butter, fold the buttered side outward and the floured side together inward & place in buttered or greased baking pan. I made 4- 9 inch size pans with 13 rolls in each pan. NOTE: I HAVE NOW DISCOVERED IT IS MUCH EASIER TO BRUSH THE DOUGH WITH MELTED BUTTER ONCE IT IS ROLLED OUT, THEN CUT WITH BISCUIT CUTTER, AND KEEP THE BUTTERED SIDE TO THE OUTSIDE AND THE FLOURED SIDE IN.
Cover loosely with plastic wrap(spray first for easy removal) and let rise till double in size about 45 minutes. Carefully remove wrap and bake uncovered 18 minutes until golden brown. Brush tops with melted butter immediately after removing from oven.
NOTE: MAY FREEZE IN ORIGINAL PAN. but cover with large freezer bag or use foil & wrap tight.To preheat later, remove from freezer, cover loosely with foil, place in preheated 350 degree F. Oven for about 15 to 20 minutes if frozen. If fully thawed, place in preheated oven covered with foil for 5 -6 minutes. Will also make about 3 loaves of bread or cinnamon rolls.
Please note I made a pan for one of the neighbors, and gave her the heating instructions, I pre cooked them all but a few minutes, just before they were completely browned and all she needed to do was leave them in the oven for about 5 to 8 minutes until they were browned.
Main ingredients needed to make the rolls, I prefer to use Bread Flour, and I like to USE A THERMOMETER to make sure I get an accurate read on the temperature of the water. PLEASE NOTE I ALWAYS PRINT OUT EACH RECIPE I PLAN TO MAKE FOR THE HOLIDAY AND THEN TAKE THEM TO THE UPS STORE AND HAVE THEM COILED BOUND TOGETHER, FOR EASIER ORGANIZATION.