For Your Holiday Dinner: Pan Rolls

Would Christmas dinner be complete without homemade rolls? I don't think so. This recipe for pan rolls is great for any time of year, but I especially like it for holiday dinners, like Thanksgiving and Christmas. Including mixing, kneading, rising, shaping, and baking, this recipe takes almost 3 hours, so you'll want to make sure you start it nice and early, so that your rolls will be done in time for dinner.

Pan Rolls
Makes 27 rolls.
2-1/4 tsp. yeast (1 package)
1/3 c. plus 1 tsp. sugar, divided
1-1/2 c. warm water (110-115 degrees), divided
1/2 c. butter or margarine, melted
2 eggs
1/4 c. instant dry milk powder
1-1/4 tsp. salt
5-1/2 to 6 c. all-purpose flour

In a mixing bowl, dissolve yeast and 1 tsp. sugar in 1/2 c. water. Add butter, eggs, milk powder, salt, 3 c. flour, and remaining water and sugar. Beat on medium speed for 3 minutes, until dough is smooth. Stir in enough flour to get a soft dough that leaves the sides of the bowl. Turn onto a floured surface and knead dough until it is smooth and elastic, about 6-8 minutes. Place in a lightly greased bowl, turning once to grease the top. Cover and let rise in a warm place until double, about 1 to 1-1/2 hours. Punch dough down. Divide into 1-1/2 to 2 inch balls (about 27) and shape into rolls. Place about 1/2 inch apart on greased baking pan (any pan with a 2-inch height will work well, though you may need to use two pans). Cover and let rise again until doubled, about 45 minutes. Bake at 375 for 17-20 minutes, until golden brown. Cool on wire racks, and enjoy!