In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a small saucepan, heat the milk, water and butter to 120-130 degrees. Add to dry ingredients; beat on medium speed for 3 mins. Add 2 eggs; beat on high speed for 2 mins. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, about 6-8 mins. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide into 24 portions. Shape into balls. Divide the balls between two greased 13-in x 9-in baking pans.
Cover with a clean, lightweight towel and let rise until doubled, about 30 mins. Brush with lightly beaten egg. Sprinkle rolls with toppings of your choice (See Step 4)
Bake at 375 Deg F for 10-15 mins or until golden brown. Remove from pans to wire racks.
TOPPINGS-
PARM-GARLIC - 2 Tbl grated Parmesan cheese and 1/2 tsp dried minced garlic
ALMOND-HERB - 2 Tbl chopped sliced almonds and 1/2 tsp each kosher salt, dried basil and dried oregano
EVERYTHING - 1 tsp each poppy seeds, kosher salt, dried minced garlic, sesame seeds and dried minced onion
Originally Submitted
11/20/2011
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