Flower Dinner Rolls

As a child, I often watched my mother and grandmother bake. I watched their palms sink into the dough, push it away from them, then deftly flip it over. Soon I got the chance to sink my own hands into the dough and feel it growing smoother and more elastic with every press, push and flip. Today, whenever I need a little therapeutic “me” time — to relax and think and reconnect — I find myself returning to the kitchen to mix, knead and shape a fragrant yeast dough.

Press, push, flip, press, push, flip — those movements are part of my family’s story and part of what I have handed down to my own grown sons. They may not be bakers themselves, but their heritage is right there in the basket of fresh dinner rolls we pass around the table when we gather to have dinner together.

Stir to combine ingredients.

Knead dough and let rise.

Try the “poke test” to make sure it’s ready.

Cut dough into twelve triangle slices

Roll dough into balls and cut petals with Kitchen Shears and let rise.

Coat dough with egg wash.

Press crackers into the center of each roll.

You’ll have beautiful dinner rolls to complete any meal shared with those you love. Enjoy!

Flower Dinner Rolls

Ingredients
 

Rolls
3 to 4 1/4 cups all-purpose flour
1 tablespoon sugar
1 (1/4-ounce) package active dry yeast
1 teaspoon salt
1 Half Stick (1/4 cup) Land O Lakes® Butter, softened
1 cup milk
1 Land O Lakes® Egg

Egg Wash

1 Land O Lakes® Egg
1 tablespoon water
12 soup and oyster crackers
Land O Lakes® Butter with Canola Oil

Directions
Combine 2 cups flour, sugar, yeast and salt in bowl; set aside.

Place butter in bowl; microwave until melted. Add milk; microwave until mixture is warm (90ºF-100ºF). Add milk mixture and egg to flour mixture; mix well. Stir in enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured surface; knead 5 minutes or until smooth and elastic. Place into greased bowl; turn greased-side up. Cover; let rise in warm place 45-60 minutes or until double in size. (Dough is ready if indentation remains when touched.) 

Heat oven to 350ºF. Line baking sheet with parchment paper; set aside.

Punch down dough. Shape dough into 12 balls; flatten. Cut 5 slashes, using scissors, to about 1/2 inch from center, creating petals. Transfer to prepared baking sheet. Cover; let rise 25 minutes or until doubled in size.

Combine 1 egg and water in bowl; mix well. Brush rolls with egg wash; press 1 oyster cracker into center of each roll. Bake 15-18 minutes until golden brown. Serve warm with Butter with Canola Oil.