She would tell us, we had to pick the dough ball up and hit it hard on our working station. We made it a competition to see who would hit the dough hard with the perfect slamming sound which kind of had an echo to it. All three of us would each do one hit and pass the dough to the next person, until we did 50 hits each and the dough would usually ready by the end of our slamming competition, unless we did too many sloppy hits and then mom had to put in some extra muscle. We used to love that game. I was usually better than my sister 😊 I don’t think it’s important to mention here that I am 4 year older to her, because she always won our other fights but who knows... maybe I was just mature to not indulge in those frivolous fights.

 With Instant yeast available so easily, bread making has become much easier. Just make sure you check the expiry date on the yeast. I have been using this recipe for a very long time now. I make dinner rolls very often and have adapted this recipe over the years. I sometimes adapt the recipe and add some herbs to it or even make it with dried fruits. It is super easy to make and is a no fail recipe. I promise you; this will be the only recipe for dinner rolls you will ever need. I have added an Egg-free option to this recipe, please see the notes below the recipe for that.

Total time – 3 hrs 15 mins

Active time – 30 mins

Yields – 24 rolls

INGREDIENTS                                                                                        

• 2 cups milk
• 2 tablespoons instant dry yeast
• 1/4 cup sugar
• 2 teaspoons salt
• 6 tablespoons salted butter softened
• 2 large eggs at room temperature (for egg-free option see notes below)
• 6 cups all-purpose flour
• 1 tablespoon melted butter for brushing at the end

INSTRUCTIONS

1. Warm the milk in the microwave. Make sure it is not too hot. You should be able to stick your finger in and it should feel slightly warm.
2. In your stand mixer bowl, combine warm milk, yeast, sugar, salt, butter, and eggs. Use the dough hook and start mixing a slow speed. If you are doing this with hand, use a big bowl.
3. Add in 5 ½ cups of flour to the combined liquid on a low speed. Once the flour starts to combine into a dough, increase the speed to a medium. Slowly add remaining flour in 2 intervals until the dough pulls away from the sides of the bowl.
4. The dough mixture should be slightly sticky and soft. Depending on the weather condition, you might need to add more or, less flour until the dough reaches the desired consistency. I like to finish the dough by hand. I knead the dough on a clean surface to make it smooth. When you feel the dough, it should be soft, and it should not stick to your fingers.
5. Grease the mixing bowl and transfer the dough back to the bowl, lightly grease the dough as well. Cover with plastic wrap and let it rise for 90 minutes in a warm place.
6. After your dough has doubled in size punch it down and form 24 equal rolls. Use a light hand to roll the dough smooth. You can pinch any cracks. Lightly grease a baking sheet and place on a greased baking sheet in six rows of four, leaving little gaps. Cover and let rise for another 1 hour. The buns will expand.
7. Fifteen minutes before the one- hour mark, preheat the oven to 375 degrees F. Bake the rolls for 12 to 15 minutes, until golden.
8. Remove rolls from oven and brush with melted butter. It gives a good shine to the buns.

    

   EGG-FREE OPTION

   Replace 1 egg with ¼ cup buttermilk or thinned non flavored yogurt. Keep in mind this recipe required 2 eggs so that will be ½ cup of buttermilk or thinned yogurt.

   If the dough feels too wet, transfer this to a lightly floured work table, knead gently for 10 minutes (stretch and pull), adding little flour at a time (if required only), till you get a very loose, but not sticky dough. Do not add excess flour, and do not knead too hard.  Place the dough in a lightly greased bowl. Grease the dough also. Let it sit in a warm place until doubled about 90 minutes. Continue from step 6