Yankee Dinner Rolls

today I have become your Father”[a]?

Or again,

“I will be his Father,

and he will be my Son”
New International Version (NIV)

As I continue to study Hebrews I am once again left in awe with thanksgiving for the road map the Lord has given us.  We have the ears to hear but why does it take so long for us to actually listen?  Thank you Lord for not giving up on me when it would have been so easy to do.

Where I live biscuits and cornbread are usually the bread of choice on the dinner table.  They are my husband’s favorite because that is what he knew as a boy sitting around his granny’s kitchen table.  But I am from the north and sometimes I just get a craving for a delicious, hot-out-of-the-oven melt-in-your-mouth yeast roll!  Now I am not saying that my southern girlfriends don’t make awesome yeast rolls — quite the contrary.  Some of my best recipes have been given to me since moving south.  But the other day I was going to visit a friend who loves bread.  I wanted to treat her to a fresh loaf of homemade wheat bread and a basket of hot-out-of-the-oven yeast rolls.  I love this recipe because these really do melt in your mouth and are only enhanced by some dripping butter and strawberry jam!  This recipe makes 16 rolls.  I have two muffin tins which make 6 rolls each, and so you will notice some “little ones” tucked among the regular size rolls.  I made 12 rolls and 12 mini’s.  The mini’s are just the right size for one extra little nibble!

My Yankee  Dinner Rolls

• 1/2 cup warm water
• 1 package active dry yeast
• 1/4 cup plus 1 tbs. sugar
• 3/4 cup hot water
• 1/2 cup coconut oil (or olive oil or softened shortening)
• 1 1/4 tsp. kosher salt
• 2  1/2 cups bread flour (plus more if needed)

In small bowl, stir together warm water, yeast and 1 tablespoon of sugar and let sit until foamy, about 5 to 10 minutes.  (Water temp between 100 degrees and 110 degrees)

In bowl of electric mixer fitted with dough hook attachment, mix the hot water, oil (or shortening), the remaining sugar, and salt until incorporated together.

Cool mixture to lukewarm temperature (100° to 110°) and add yeast mixture.
Gradually add the flour with mixer on low speed.

Add more flour if necessary until dough comes away from sides of bowl and is soft but not sticky.

Turn dough out into large bowl greased with. Turn dough to coat both sides.

Cover bowl with plastic wrap and let rise in warm, draft free place for about 1 hour or until doubled in size.

Punch down dough and let rest for 10 minutes.

Divide dough into 16 rolls by cutting in half and then cutting each half in half and finally each of those in quarters. Form each dough into a small ball and place on baking sheet. Let dough rise again for 45 to 1 hour until doubled in size.

While dough is rising, preheat oven to 350°.

Bake until lightly browned, about 20-25 minutes. Allow rolls to cool slightly before serving. Rolls will remain fresh for 3-4 days in airtight container or can be frozen in plastic bags for up to 6 months.

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