Carol’s Dinner Rolls
Author: Nicole
Ingredients
  • ¾ cup whole milk
  • ¼ cup sugar
  • 2-1/4 teaspoons fine sea salt
  • ¼ cup Crisco (vegetable shortening) plus additional for greasing pan
  • 1 tablespoon (or 1 package) active dry yeast
  • ¾ cup water, heated to 105°F to 110°F
  • 4-1/2 cups all-purpose flour
  • 1 teaspoon canola or vegetable oil
  • 1 teaspoon unsalted butter
Instructions
  1. In a small saucepan over medium-high, heat milk until bubbles begin to form around the sides (a slow boil).
  2. Add Crisco, sugar and salt. Stir until Crisco is melted. Remove from heat and cool to 105°F to 110°F (so it’s the same temperature as the yeast).
  3. Once the milk mixture is close to 105°F to 110°F, stir the yeast into the warmed water.
  4. Add the milk mixture and yeast mixture to the bowl of a stand mixer fitted with the mixing blade.
  5. Mix on low for about 30 seconds and increase to medium for an additional 1-1/2 minutes.
  6. Change to the dough hook.
  7. Measure flour by spooning it into the measuring cup – not by scooping. Add 2 cups of flour to the mixing bowl. Mix on low, adding ¼ cup of flour at a time until you reach 4-1/2 cups of flour.
  8. The dough is finished when it comes together and starts moving up the dough hook. Scrape down the bowl and dough hook every so often.
  9. Add canola or vegetable oil to a large bowl and swirl to coat. Dough will double in size while it rises, so ensure that the bowl is large enough.
  10. Transfer dough from the mixing bowl to the counter. Kneed with your hands until the dough feels soft and not sticky on your fingers, about 2 minutes.
  11. Shape dough into a ball or mound and add to the oiled bowl. Move the dough around and flip it over to ensure that it’s covered in oil. Flip it back over. Place a dish towel over the bowl.
  12. The dough will rise faster if it’s in a heated place. Place a large pot upside down in a sink with a stopper. Fill the sink with hot water halfway up the sides of the pot. Place the covered bowl on top of the pot. Alternatively place the bowl on your furnace or boiler (if hot)
  13. The dough will rise and double in size in about 1-1/2 to 2 hours. Start checking at 1-1/2 hours.
  14. Grease a 9 x 13-inch glass or metal baking dish with Crisco.
  15. Twist off a ball of dough between a golf ball and tennis ball size. Smooth the ball all around with a focus on the sides and bottom. Shape it into more of a square than round. Transfer the roll to the prepared baking dish. Repeat to make 11 more rolls. There should be space between the rolls. Cover the baking dish with a dish towel.
  16. Place the covered baking dish in the same warm area, refilling the water so it’s hot if you used that method.
  17. Let the dough rise for 1 hour. As each roll rises, it will expand and the rolls will be touching the sides of the other rolls.
  18. To prepare rolls ahead of time: Heat oven to 275°F. Bake rolls for 20 minutes or until lightly browned. Cool rolls, cover and freeze in the baking pan. Remove the pan from the freezer the morning you plan to serve them. Leave at room temperature. Bake at 375°F for 5 to 7 minutes or until browned.
  19. To prepare rolls to serve immediately: Heat oven to 275°F. Bake rolls for 20 minutes or until lightly browned. Remove the baking pan from the oven. Increase the temperature to 375°F. Place the baking pan back in the oven for 5 to 7 minutes or until browned.
  20. Rub butter on top of rolls using a paper towel and serve warm.
Notes
* I recommend using an instant read thermometer for this recipe.
* If you have any leftover rolls, allow them to fully cool and place them in a freezer safe bag. Remove rolls from the freezer and wrap in aluminum foil. You can let them defrost at this point at room temperature or bake them frozen. Bake at 250°F – 8 to 10 minutes for thawed or 12 to 14 minutes for frozen.
Recipe by Riegl Palate at https://www.rieglpalate.com/carols-dinner-rolls/