Homemade Dinner Rolls

My husband and I were strolling through the supermarket when the idea of Slow Cooked BBQ Pulled Pork Sandwiches for dinner came to mind. We grabbed the pork and the ingredients needed. As we walked over to the bread aisle, we noticed the price of rolls had increased at our grocery store. It went from 3.99 to 5.29 for 8 rolls. With me going to school and not working as much, groceries have become less affordable. We have doubled the size of our garden, canned more goods, and hunted more for our food so we could afford to enjoy our time at the dinner table and feel like we have earned what eat.
A larger amount of food consumed by our family used to consist of processed foods and unhealthy carbohydrates. Now, my husband and I have lowered our carb intake by 3/4 and cut out many processed foods (with the exception of a few bad habits like fruit snacks and desserts..yum!). We feel healthier and happier. We never keep bread in the house, so buying 8 rolls for $5.29 and only eating 2 or 3, I decided that I would start making my own bread. With the leftover buns that we don't consumer, we can give those to family and  friends and feel even better about ourselves, after all sharing is caring, right?  :)

With that in mind, I opened up my recipe box and pulled out a modified recipe from Better Homes & Gardens "The New Cookbook". I found that with my gas stove, elevation levels, and healthier eating style, the original recipe was not suitable for us.

Here is the new recipe I modified:

You will Need: 

5 C. - all-purpose flour
1 C. - milk1 pks (1/4 oz)  active dry yeast, or 2 1/4 tsp.
1/3 C. - white granulated sugar (do not substitute splenda/stevia)1/3 C. - margarine
1 tsp. - salt2 eggs


Directions: 
In a large metal or glass mixing bowl, stir together only 2 cups of flour and the active dry yeast yeast. Be sure to mix these two together very well before combining the ingredients in the next step. 

In a small saucepan heat and stir milk, sugar, butter, and salt just until warm and butter almost melt (BHG suggests 120-130º F). 
Add the heated mixture to the dry mixture.  Beat the eggs in a small bowl or measuring cup and add the the mixture.  Beat with a mixer on speed setting 2 on a Kitchenaid mixer or with a electric hand mixer on lowest setting for 30 seconds, scraping sides of bowl constantly with a silicone spatula. Once it is mixed well, beat on high speed 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as possible, usually about 2 1/2 more cups.
Total flour used: 4 1/2 C. but you're not done yet ;) 

Place dough onto a lightly (1 Tbsp.)  floured surface. Knead in remaining 1/2 cup flour to make a moderately stiff dough that is smooth and elastic. Kneading will take roughly 10 minutes to form stiff, shape-able, and non sticky dough.

 Shape the dough into a ball and set into a greased bowl (I use Crisco) and cover With a light flour sack towel; let rise  in a warm place until the ball has nearly doubled in size.

Gently punch the dough, this allows the air and gases to escape the dough in order to let the bread rise and bake well. Divide the dough and let it rise for another 30 minutes.

Shape the dough into desired roll size (I use about the size of a cue ball/pool ball) and place on prepared baking dishes or sheets. Cover and let rise in a warm place until nearly double in size. (30-40 minutes)


Bake in an oven @ 375º F for 12 minutes or until golden brown. Immediately remove rolls from pans and let cool on wired baking racks. This will make roughly 12 rolls at the size mentioned above. 

Serve your rolls anyway you'd like. Here is the final result of my Slow Cooked BBQ Pulled Pork Sandwiches. Bon Appetit!