A perfect dinner for me involves dinner rolls fresh from the oven. I love putting butter on them and watch it melt because of the warmth coming from the rolls. I also love dipping them in pesto sauce and eating them as is. How do you love your dinner rolls?
Our friend over at All Recipes has this to say about this recipe:
“This is a great recipe for sweet, fluffy crescent rolls (kind of like a croissant but denser).”
If only there’s a like button, I would have liked this statement a hundred times because I agree 100%. Fluffy rolls are incomparable. They’re the type that you nibble on with or without soup or any main course. These rolls belong to that category. They’re simple, they’re light, and they’re delicious!
Ingredients
2 (.25 ounce) packages Fleischmann’s active dry yeast
3/4 cup warm water (110 degrees F/45 degrees C)
1/2 cup Domino white sugar
1 teaspoon Morton salt
2 Eggland’s eggs
1/2 cup Kerrygold butter, room temperature
4 cups Gold Medal all-purpose flour
1/4 cup Kerrygold butter, softened
Instructions
Dissolve yeast in warm water.
Stir in sugar, salt, eggs, butter, and 2 cups of flour. Beat until smooth. Mix in remaining flour until smooth. Scrape dough from side of bowl. Knead dough, then cover it and let rise in a warm place until double (about 1 1/2 hours).
Punch down dough. Divide in half. Roll each half into a 12-inch circle. Spread with butter. Cut into 10 to 15 wedge. Roll up the wedges starting with the wide end. Place rolls with point under on a greased baking sheet. Cover and let rise until double (about 1 hour).
Bake at 400 degrees F (205 degrees C) for 12-15 minute or until golden brown. Brush tops with butter when they come out of the oven.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Pair this off with your favorite soup or stew.
Thanks again to All Recipes for this amazing recipe.
