4¾ cups all purpose flour
1 tbsp active dry yeast
1 tbsp vital wheat gluten
1 cup milk
⅓ cup sugar
⅓ cup butter
¾ tsp salt
2 large eggs, room temperature, beaten
Preheat oven to 375 degrees F.
Put 2 cups of flour in a mixing bowl. Add yeast, gluten and salt. Mix well.
In a microwave-safe bowl, combine milk, sugar, butter and melt in the microwave for 3 minutes or until butter is almost melted.
Stir until butter and sugar are dissolved.
Add eggs to milk mixture. Pour into flour mixture and mix well.
Allow mixture to sit for 10 minutes.
Add the rest of the flour, 1 cup at a time, until dough clings to hook and almost cleans the sides. Touch dough lightly. Add more flour if dough sticks to the fingers.
Knead for 3 to 4 minutes. The dough should be soft, smooth, elastic, wet, and not sticky. Scrape down sides of bowl, oil the top, and cover with plastic wrap.
Allow to rise to double in a warm, draft-free place or in the oven with the pan of hot tap water underneath for 30 minutes.
Divide dough into 2 piles. Shape into balls and cover with plastic wrap. Allow dough to rest for 5 minutes.
Spray baking sheet with cooking spray.
Shape the dough into smaller balls, and place on the greased baking sheet.
Cover with plastic wrap, allow to rise for 20 to 30 minutes.
Bake for 12 to 14 minutes or until golden brown.
Transfer to a wire rack, and let cool. Serve and enjoy!
If you’re planning to use leftover frozen yeast dinner rolls, then it’s best to let them thaw on a baking dish greased with non stick spray. Then, cover with plastic wrap and refrigerate for 10 to 12 hours before baking. Always use a non stick spray when making these homemade dinner rolls. This will help prevent the dough from sticking onto the baking sheet while baking, or the plastic wrap while thawing.
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