Yield: 24 rolls and a dip!

Every month, Hearth Ember Rebecca D’Antonio makes a core dish for our Hearth Dinner.  For the First Time Recipe Potluck this Sunday, she’s trying something new!  Check out her recipe for rolls and spinach dip and let us know what you think at the potluck!

Have a good recipe you think the Hearth Community would enjoy?  Send it to miranda@mirandashearth.com.

rolls-1-6-1024x682Yield: 24 rolls

Ingredients
2 cups warm milk
2 tablespoons instant dry yeast
¼ cup white granulated sugar
2 teaspoons salt
6 tablespoons salted butter, softened
2 large eggs
6 cups all-purpose flour
1 tablespoon melted butter

Instructions
In the bowl of a stand mixer, combine warm milk, yeast, sugar, salt, butter, and eggs.
Add flour. Using a dough hook, turn the mixer on to a low speed. Once the flour starts to incorporate into the dough, increase the speed to a medium range. The dough mixture should be slightly sticky and soft. Add more or less flour until the dough reaches the desired consistency. The amount of flour you add in bread making is always an approximation and you should go by feel.
Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise 90 minutes.
Lightly grease a baking sheet. Punch down the dough and form into 24 rolls. Place on the greased baking sheet in six rows of four.
Cover and let rise 1 hour.
Preheat oven to 375 degrees. Bake the rolls for 12 to 14 minutes, until lightly browned.
Remove rolls from oven and brush with melted butter. If desired.
Serve the rolls warm, or to cool, let rest on the pan for 15 minutes before transferring to a wire cooling rack.

Spinach Dip:

Ingredients:

1 box frozen spinach – thawed
Sour Cream
Dry Ranch Dressing Packet

Steps:

Squeeze excess moisture from spinach

Mix to taste the spinach, sour cream and dry ranch dressing. Chill and Serve.

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