I've been wanting to try my hand at bread baking again and thought these Classic Dinner Rolls from Fleischmann's were a good place to start. Even though I browned them a little too much, I decided to share the recipe with you because it's a fairly easy one, especially if you let your mixer do all the work. Since it makes just enough for your 10 inch oven, if you mess it up like I did, you won't be wasting a half a bag of flour. I used just the two cups of flour and should have added more as the dough was extremely sticky. Even though it's in the fifties today, I placed my oven on the deck in the warm sun for 30 minutes and they rose beautifully. I used too many coals but would suggest 10 in a ring around the bottom of the oven and one ring around the top with 4 briquettes in the center. They were very flaky and good and don't forget to brush them with melted butter when they're done. I ended up eating all the buttery, crispy bottoms and the crows polished off the rest so I guess it wasn't a total loss.
Classic Dinner Rolls
2 cups all-purpose flour, or more if needed
1 envelope Fleishman's RapidRise Yeast
2 Tblsp sugar
1/2 tsp salt
1/2 cup milk
1/4 cup water
2 Tblsp butter
Lightly oil or spray 10 inch dutch oven.
Combine 3/4 cup flour, undissolved yeast, sugar and salt in large bowl.
Heat milk, water and butter until very warm (120 to 130 degrees F).
Add to flour mixture.
Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
Add 1/4 cup flour; beat 2 minutes at high speed.
Stir in remaining flour to make soft dough.
Knead on lightly floured surface until smooth and elastic, about 8-10 minutes.
Cover; let rest 10 minutes.
Shape dough into 10-12 balls.
Place in prepared dutch oven.
Cover; let rise in warm draft-free place until doubled in size, about 30 minutes.
Bake at 375 degrees for 20-25 minutes or until done.
Brush with additional melted butter, if desired.
|Form dough into balls and place in well oiled dutch oven