To Make:

Using a 2 cup glass measuring cup, measure the 1 1/2 C warm water and get it to the correct temperature using a thermometer, between 105 and 115 degrees Fahrenheit.

Add 2 ¼ tsp yeast and 1 Tbs sugar, mixing with a small whisk and cover in the measuring cup with a cheese cloth or dish cloth and let it proof (foam) for 5 minutes. If it doesn’t foam, dump it out and try again.

Pour your yeast mixture in your mixing bowl and add 2 tsp salt, 1/2 cup sugar  and whisk. Add in the 1 stick of softened margarine and 3 eggs until mixed. Slowly add in the flour with the dough hook on low speed (1-2 or by hand) for 1 minute.

Knead the dough on low-medium (2-3)  until it is smooth and elastic and when you poke the dough it bounces back. Add more flour until it is smooth and elastic.

To Rise:

Grease a large glass bowl with margarine and shape the dough into a ball and lightly grease the dough placing it into the bowl. Cover the bowl with seran wrap and place it into the refrigerator to double in size, usually 3 hours, or overnight. Dough will keep up to 3 days in the refrigerator – that’s why they’re named refrigerator dinner rolls!

Punch down the dough and shape into three balls in a greased muffin tin and cover with a light towel and let it rise over for 1 to 1 1/2 hours.

You have a few different options for getting your dough to double in size. Here are a few suggestions:

• Heat your oven on warm for 30 minutes and turn it off. After it is off, put your dough in the oven and leave it open 6 inches for a half hour, then close for the remainder of the time.
• Put your dough in your oven and turn on your oven light only. The heat from your oven light is enough to get the dough to rise.
• Heat your oven to 350 and put your dough on top of your stove and cover with a dish cloth. The heat below it will help the dough to rise.

To Bake:

Preheat your oven to 350F degrees and let it heat for 30 minutes prior to baking. Bake for 15 – 20 minutes until golden brown on top. Remove and brush with melted butter.

Enjoys these buttery dinner rolls!

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Buttery Dinner Rolls

by: Beverly Liga Palmer

5.0 rating based on 2 ratings

Beverly Palmer’s dinner roll recipe is good for any occasion.

• Difficulty:Intermediate
• Prep Time:30 mins
• Cook Time:25 mins
• Serves:20
• Freezable:Yes

Nutrition per portion

Ingredients

• 2 1/4 tsp Fleischmann's Active Dry Yeast
• 2 tsp salt
• 1/2 cup sugar
• 1 1/2 cups warm water (105 - 115 F degrees)
• 1 stick softened margarine
• 3 large eggs
• 6 cups flour to start

Method

1. Using a 2 cup glass measuring cup, measure the 1 1/2 C warm water and get it to the correct temperature using a thermometer, between 105 and 115 degrees Fahrenheit.
2. Add 2 ¼ tsp yeast and 1 Tbs sugar, mixing with a small whisk and cover in the measuring cup with a cheese cloth or dish cloth and let it proof (foam) for 5 minutes.
3. Pour your yeast mixture in your mixing bowl and add 2 tsp salt, 1/2 cup sugar and whisk.
4. Add in the 1 stick of softened margarine and 3 eggs until mixed. Slowly add in the flour with the dough hook on low speed (1-2 or by hand) for 1 minute.
5. Add additional flour slowly and continue kneading the dough on low-medium (2-3) until it is smooth and elastic and when you poke the dough it bounces back. Add more flour until it is smooth and elastic.
6. Grease a large glass bowl with margarine and shape the dough into a ball and lightly grease the dough placing it into the bowl. Cover the bowl with seran wrap and place it into the refrigerator to double in size, usually 3 hours, or overnight. Dough will keep up to 3 days in the refrigerator.
7. Punch down the dough and shape into three balls and put into muffin tins and cover with a light towel and let it rise over for 1 to 1 1/2 hours.
8. Preheat your oven to 350F degrees and bake for 30 - 40 minutes until golden brown on top. Remove and brush with melted butter.