The aroma of fresh bread baking!
There is no better comforting aroma than bread baking in the oven. Unfortunately at our home, it doesn’t happen as often as it used to. Seems I was more motivated to bake bread when there were six of us to enjoy it. When I am planning a holiday meal, however, I am motivated!! I made these buttery soft dinner rolls for our Thanksgiving feast and plan to make them for Christmas!
This recipe was shared from the kitchen of David and Mary Segar. David is the bread maker and Mary is the cleaner upper!! (Mary is a good cook in her own right, too.) I am sorry, Mary, but I think if David bakes the bread you should be thrilled to do the clean up!! David uses his bread machine. I was too lazy to dig mine out so I made them the old fashioned way and kneaded them by hand. Do whatever method suits you!
Buttery Soft Dinner Rolls:
1 cup warm water (80 degrees)
1 one pkg dry yeast
4 Tbsp sugar
1 tsp salt
1 Tbsp dry milk
1/2 stick butter, sliced into pats
3 1/4 cups bread flour
Use dough setting on bread machine, or mix as usual. Divide dough into 18 balls, shape into rolls, let rise on greased (or line with parchment paper) baking sheet for 30 minutes, covered, in warm place or until doubled. Bake at 375 degrees for 10 to 15 min, or until golden brown. Brush with melted butter while warm.
Enjoy the aroma and the taste!
I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls.