Traditional dinner rolls get a spring makeover.
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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 large Land O Lakes® Egg
1 tablespoon water
12 soup and oyster crackers
Land O Lakes® Butter with Canola Oil
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.
Simple, yet elegant, this collection was made with a spring dinner party in mind. Bringing bright flavors from appetizer to dessert, this meal is sure to please all your guests.