Best American Dinner Rolls Cooks Illustrated Recipe

Ingredients for Best American Dinner Rolls Cooks Illustrated

• Whole Milk
• Unsalted Butter
• 1/4 cup granulated sugar
• Table Salt
• 2 large eggs
• Fast Rise Yeast
• Unbleached All Purpose Flour

How to Make Best American Dinner Rolls Cooks Illustrated

1. **Make the Dough:** In a small saucepan over medium heat, bring 1 cup of milk to a boil.
2. Remove from heat and let stand until a skin forms on the surface (3-5 minutes).
3. Skim off and discard the skin using a soup spoon.
4. In the bowl of a standing mixer, combine the warm milk, 6 tablespoons (3 ounces) melted unsalted butter, 1/4 cup granulated sugar, and 1 1/2 teaspoons salt. Whisk until well combined and let cool slightly.
5. Once the mixture is warm to the touch (105-115°F), whisk in 2 large eggs and 2 1/4 teaspoons instant yeast (or see page 30 for active dry yeast instructions) until combined.
6. Gradually add 4 1/2 to 5 cups all-purpose flour to the bowl.
7. Using the dough hook, mix on low speed until just combined (1-2 minutes).
8. Increase speed to medium-low and knead for 3 minutes.
9. Check the dough: it should be tacky and moist, but not sticking to your finger. Continue kneading on medium-low until a cohesive, elastic dough forms (4-5 more minutes).
10. Transfer the dough to a lightly floured surface and knead by hand for 1-2 minutes.
11. Lightly spray a medium bowl with nonstick cooking spray. Place the dough in the bowl, lightly coat the surface with cooking spray, and cover with plastic wrap.
12. Let the dough rise in a warm, draft-free place until doubled in volume (2-3 hours).
13. **Shape the Rolls:** Coat two 9-inch round cake pans with cooking spray.
14. Turn the dough out onto a lightly floured surface and gently pat it into a 12x10-inch rectangle.
15. Roll the dough into a cylinder, starting from the edge farthest from you. Use your palms to roll it into an 18-inch long, even cylinder.
16. Cut the cylinder in half crosswise, then cut each half into 8 equal pieces.
17. Keeping the remaining pieces covered, shape each piece into a smooth, taut round (see detailed instructions on page 32 of the cookbook for shaping technique).
18. Arrange the shaped rolls in the prepared cake pans.
19. Cover the pans with plastic wrap lightly coated with cooking spray, then cover securely with foil.
20. Refrigerate for at least 24 hours or up to 48 hours.
21. **Bake the Rolls:** Remove the foil from the cake pans.
22. Let the rolls rise in a cool room-temperature location (68°F) until doubled in volume (6-7 hours).
23. When the rolls are almost doubled, adjust the oven rack to the lower-middle position and preheat the oven to 400°F (375°F if using dark nonstick pans).
24. Remove the plastic wrap and brush the rolls with 2 tablespoons of melted unsalted butter.
25. Bake for 14-18 minutes, until deep golden brown.
26. Cool the rolls in the pans on a wire rack for about 3 minutes, then invert onto the rack. Re-invert and cool for 10-15 minutes longer.
27. Break the rolls apart and serve warm.