This is the time of year when people are looking to find tips for making the moistest turkey their oven can produce. But don’t let the turkey daydreams distract you from the other dishes for the Thanksgiving table.
If you have a recipe for dinner rolls that has been in your family’s recipe box for generations, it probably calls for scalded milk. When your grandparents were making dinner rolls, they were scalding the milk for health reasons. They were working with unpasteurized milk which needed to be scalded to kill off any bacteria.
Today, you can safely purchase pasteurized milk at your market. So is there any good reason to scald the milk in Grandma Mary’s recipe for dinner rolls these days? Actually, yes! Scalded milk alters the taste of the bread product by giving the finished baked good a richer flavor. Also, some of the proteins in un-scalded milk can mix with the gluten in the dough and interfere with the rising process. Recipes that call for scalded milk produce breads that are lighter in texture.
Choose a pan with a thick surface in the bottom. Heat milk over a medium flame and stir. When the milk forms bubbles and begins to rise, remove from flame and allow the milk to cool. It’s important to let the scalded milk cool before preparing the dough. Otherwise, the eggs will start to scramble when they are mixed together with the hot milk.
You can make these rolls for your Thanksgiving table, but really, they’re easy enough to make for dinner any night of the week. And don’t forget to try the variations listed below.
Perfect Dinner Rolls
- 2 cups flour
- 2 Tbsp sugar
- 1 Tbsp baking powder
- 1 tsp salt
- 1 cup milk, scalded and cooled
- 8 Tbsp butter, melted and cooled, 2 Tbsp reserved for brushing on muffins
- 2 eggs, well beaten
Preheat oven to 375F.
Grease muffin tin.
Mix the eggs, milk, and melted butter. Add to the dry ingredients.
Mix until flour is just mixed. Do not stir until smooth.
Spoon batter into muffin tins.
Brush the top of uncooked rolls with some of the reserved butter.
Bake for 25 minutes brushing the remaining butter halfway through cooking time.
Try these fun variations!
Pancetta Rolls: Add ¾ cup of cubed, cooked pancetta to the dry ingredients.
Chive Rolls: Add ½ cup of fresh chopped chives to the dry ingredients. Try garlic chives too.
Cheddar Rolls: Add ¾ cup of grated sharp cheddar cheese to the dry ingredients.
Makes 12 rolls.
About the Author
Alice Knisley Matthias is a mom of two boys who love to trade weird-but-true facts. She writes about food, family, education and garden. She loves to cook, grow fresh herbs, and believes in an organic lifestyle for her family in the kitchen and the garden. Her work has appeared in Eating Well, Highlights for Children, Boys’ Life, Chicken Soup for the Soul, What to Expect, Cook n’ Scribble and an America’s Test Kitchen Cook’s Country Cookbook. She is a regular blogger for Kids Discover and the author of herbinkitchen.