January 9, 2010 by 8junebugs
I got this one from McFunkInstyle, who is generous with recipes and will someday publish a cookbook devoted to meatloaf.
I can’t remember when I first made these, but they were a hit. The timing is critical, though, so do not, for heaven’s sake, start these and then go to the Easter Vigil Mass. Done right, these take 5 hours and you will have no more than 90 minutes at a time to yourself until they’re done.
Pennsylvania Dutch Tea Dinner Rolls
- 5 1/4 c. AP flour (approx. and divided, if you want to do that in advance. I don’t bother.)
- 1 1/3 c. warm 1% milk
- 1 pkg. quick-rise yeast
- 1/2 cup white sugar
- 1/4 butter, melted and cooled to room temperature
- 1 t. salt
- 1 large egg, beaten
- Cooking spray
- 3 T. 1% milk
- Optional: whatever seeds you like with white bread. Poppy seeds, cardamom, whatevs. (I don’t use any.)
- Read the whole recipe through before you start. Seriously. Five hours, people.
- Combine 2 c. flour, warm milk, and yeast in a large bowl. Cover mixture in plastic wrap and let stand in a warm place for 1.5 hours. Batter should become bubbly and almost triple in size.
- Add 3 c. flour, sugar, butter, salt and egg to mixture. Stir with a wooden spoon for three minutes or until well combined. Turn dough onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes), adding enough of remaining flour, 1 T. at a time, to prevent dough from sticking to hands (dough will feel slightly tacky).
ALTERNATIVE: Use stand mixer for steps 2 and 3, using dough hook for the mixing in step 3 (if not before).
- Place dough in a large bowl coated with cooking spray, turning to coat the top. Cover with plastic and let rise in a warm place (85 degrees) free from drafts for 1.5 hours or until doubled in size. Lightly press two fingers into dough. If indentation remains, dough has risen enough.
- Turn dough out onto a lightly floured surface, lightly dust dough with flour and pat into a 10″ x 8″ rectangle (roughly).
- Divide dough into 20 equal pieces by making a 4 x 5 grid.
- Shape each piece into a ball. Place balls evenly into a 13″ x 9″ baking pan coated with cooking spray.
- Lightly coat dough balls in pan with cooking spray. Cover with plastic wrap and let rise in a warm place (85 degrees) free from drafts for 1 hour or until doubled in size.
- Preheat oven to 375.
- Brush 3 T of milk lightly over dough balls. If you’re going to sprinkle on some seeds, do it now.
- Bake at 375 for 20-25 minutes or until browned.
- Cool in pan for 5 minutes. Serve hot or cool on a wire rack.
Even when I still had a working bread machine, I made the dough for these by hand…without using my mixer, even. It’s worth it, I promise, and kneading dough is totally cathartic.
Back in the day, my uncle Steve was famous for the from-scratch rolls he brought to Christmas dinner (or, if you’ve got a Whipple sense of humor, “known for his buns”). I think these are better. Take that, Uncle Steve.