Vintage Recipe - Soft & Tender 4-H Dinner Rolls

Prep:20

Cook:20

Total:2 40

Yield: Persons

Equipment

Ingredients

Rolls:

2 tsp active dry yeast or instant yeast - see instructions and notes
¼ cup lukewarm water 90°F to 110°F
½ cup milk scalded - see instructions
3 cup unbleached all-purpose flour (RECOMMEND WEIGHING)
¼ cups sugar
1 tsp salt
2 tbsp salted butter melted
1 large egg

Egg Wash:

1 large egg
1 tbsp water

US Customary - Metric

Instructions

Scald the Milk: Pour milk into a microwave-safe bowl and heat on high for 1 ½ -2 minutes until steaming with small bubbles around the edges (~180°F). Do not boil. Stir in sugar and salt to dissolve, then cool to no warmer than 115°F (10-15 minutes).
½ cup milk, ¼ cups sugar, 1 tsp salt
Prepare the Yeast: Choose 1 of the following 3 methods and yeast type
2 tsp active dry yeast
Double-Rise (Active Dry Yeast): Dissolve 2 tsp active dry yeast in warm water (90°F-110°F). Let sit 5-10 minutes until foamy.
¼ cup lukewarm water
Double-Rise (Instant Yeast): Mix 2 tsp instant yeast directly with flour.
Single-Rise (Instant Yeast): Mix 2 ¼ tsp instant yeast directly with flour.
Combine Wet Ingredients: Add cooled milk mixture (and warm water if using instant yeast) to a large mixing bowl. Stir in 1 cup (125g) flour (spooned and leveled) and mix until smooth. If using active dry yeast, add the foamy yeast mixture here.
3 cup unbleached all-purpose flour (RECOMMEND WEIGHING)
Add Remaining Ingredients: Mix in melted butter and egg. Gradually add remaining flour (~2 cups or 250g, spooned and leveled, adding just enough for a soft, non-sticky dough.
2 tbsp salted butter, 1 large egg
Knead the Dough: Knead by hand on a lightly floured surface for 5-10 minutes or use a stand mixer with a dough hook for 4-6 minutes until smooth and elastic.
Double-Rise Method (Optional): Lightly oil the bowl, place dough inside, and turn to coat. Cover with a damp towel or plastic wrap and let rise in a warm place for 1 ½ - 2 hours until doubled. Punch down the dough. If using single-rise method, skip to shaping.
Shape the Rolls: Divide dough into 12 equal portions. Shape into balls and arrange evenly in a greased 9-inch square baking pan.
Final Rise: Cover rolls with a damp towel and let rise for 30-60 minutes (instant yeast may take 30-45 minutes; active dry yeast 45-60 minutes) until doubled in size.
Preheat Oven: Preheat oven to 350°F (175°C).
Apply Egg Wash: Whisk egg and water for egg wash. Gently brush over risen rolls for a shiny finish.
1 large egg, 1 tbsp water
Bake: Bake for 15-20 minutes or until golden brown and internal temperature reaches 190°F.
Serve: Cool slightly before serving. Enjoy as dinner rolls, sliders, or sandwich buns.

Notes

Yeast: Instant yeast (2 ¼ tsp) is recommended for the single-rise method for faster, easier preparation. Use active dry or instant yeast (2 tsp) for double-rise. Check instant yeast freshness via expiration date.
Storage: Store in an airtight container at room temperature for 2 days or freeze for up to 1 month.
Substitutions: Use lard for authenticity as called for in the original 4H recipe.

Nutrition

Servings: Persons

Calories: 165kcal