Dinner Rolls - Part Two

I didn't get back to the dough yesterday, so I will make the rolls today to go with the glazed ham and scalloped potatoes that I'm making for dinner tonight.

If you put the dough in the refrigerator like I did you will want to take the dough out of the refrigerator and let it sit out to come to room temperature for a couple of hours.  You'll notice the difference after a couple of hours out of the refrigerator - the dough softens and is much more pliable.

I cut the dough into 16 equal pieces in this batch but you could make them larger and cut it into 12 equal pieces.  Roll the dough into balls, keeping any seam on the bottom of the roll so that the top is smooth. 

Lay the rolls out on a parchment lined pan.  Brush the tops lightly with melted butter and cover lightly with plastic wrap to allow to rise.

While the rolls are rising preheat the oven to 375 degrees F (I let them rise here for 40 minutes).

Let the rolls double in bulk then remove the plastic wrap and place the pan of rolls into the preheated oven.  Bake for 16-18 minutes (closer to 20 minutes if you made 12 rolls instead of 16 rolls).

Remove the rolls from the oven and lightly butter the tops while they are hot. 

These are best served while warm and certainly need to be eaten the day that they are baked.



ENJOY!