Downeast Dinner Rolls


For Easter, I was in charge of deviled eggs and rolls.  I found this roll recipe in Maine Ingredients, Fresh and Fabulous Recipes from The Junior League of Portland, Maine.  My sister-in-law, flavorista Rose, is a fabulous cook and she regularly turns to her Junior League cookbooks for great recipes.

These rolls were a bit decadent for a bread, but their yeasty, soft richness worked very well on the Easter table.  I doubled the recipe, it was a perfect fit for my Kitchen Aid mixer and for serving a crowd.

Adapted from Downeast Dinner Rolls, Maine Ingredients

1 pkg. yeast
1/4 cup sugar
1/2 cup warm water
3 cups flour, divided, plus a touch more for rolling
1/2 cup warm milk
1/2 cup oil, plus a touch more for greasing proofing bowl and baking pans
1 tsp. salt
1 egg, beaten
2 Tbsp. butter, melted

In a large mixing bowl, dissolve yeast, sugar and water.  Let stand for 5 minutes.  Mix in 1 cup of flour.  Add milk, oil and salt.  Mix until evenly blended.  Add remaining flour and mix with a dough hook on low speed until dough is smooth and pulls into a ball, about 3 – 4 minutes.

Lightly grease a large bowl and add dough.  Cover with a linen towel and set in a warm place.  Let dough rise until doubled in size, about 2 hours.  Punch dough down and turn it out onto a lightly floured board.  Roll dough into a big log and using a bench scraper or a sharp knife, cut the dough into 18 even-sized pieces.

Roll each piece into a round shape and place into a greased baking pan.  Rolls should be placed so that they are just toughing each other.  Cover rolls and allow to rise for 1 1/2 hours.

Preheat oven to 400°F.  Brush beaten egg on top of rolls.  Bake for 20 – 25 minutes.  While rolls are still warm, brush with melted butter.

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