Classic Dinner Rolls

By tulawdog

Ingredients

• 3 cups all purpose flour
• 1 cup whole wheat flour
• 2 1/2 tsp rapid rise yeast or 1 packet
• 1/3 cup sugar
• 1 tsp salt
• 3 egg yolks and 1 egg white for brushing rolls
• 1 cup milk
• 8 tbsp unsalted butter or margarine
• poppy seeds or sesame seeds (optional)

Preparation

Step 1

Place the flour, yeast, sugar, and salt in the mixer bowl and mix with a fork to combine. Fit the mixer with the dough hook.
In a small saucepan, melt the butter and add the milk and heat it until it’s warm, do not boil it. Pour this milk mixture over the flour in the mixing bowl and add the egg yolks. You might want to keep an egg white to brush it on the rolls at the end. Mix with the dough hook on low speed, until it’s all incorporated. Increase to medium high speed and knead for 8 to 10 minutes.
Place the dough in a lightly greased bowl and cover it with plastic wrap. Let it rise until it doubles in size, about 45 minutes to an hour.
I normally use a 9×13 inch baking dish for these, so lightly grease your baking dish. On a working surface, dust a little flour and start place the dough and press it so that it deflates. No need for additional kneading. Divide the dough in 16 equal pieces. Form each piece into a ball and place into the greased baking dish, with the seam side down.
Cover the pan with plastic wrap or a clean kitchen towel and let the dough rise again until it’s doubled in size, another 30 minutes or so. Preheat the oven to 375 degrees. Remove the plastic wrap or kitchen towel, and at this point if you’ve kept an egg white brush it on the rolls, so that they end up nice and shiny. Bake the rolls until they are nicely browned, about 30 to 35 minutes.