Really nice dinner rolls that are easy to make and good to eat Brush rolls with melted butter when they come out of the oven
Prep Time
2 hrs 5 mins
Dificult
Medium
Servings
2 hrs 45 mins
Ingredients
Instructions
Place yeast and 2 teaspoons sugar in a medium bowl. Pour in water. Let stand until frothy
about 5 minutes.
Place remaining sugar
flour
and salt in a separate bowl; mix to combine. Make a well in the center. Add yeast mixture
milk
eggs
and butter. Mix with a wooden spoon until a thick
sticky batter forms.
Cover dough with a clean
damp dish towel and place in a warm place. Let rise until almost tripled in volume
1 1/2 to 2 hours.
Line a 9x13-inch baking pan with parchment paper
leaving an overhang on 2 sides. Punch dough down to deflate. Mix briefly in the bowl to get rid of bubbles.
Dust a work surface with flour. Scrape dough out and dust the top with flour. Cut into 4 pieces
then cut each piece into 3 pieces.
Press down 1 piece of dough with your palm. Use your fingers to gather it into a ball. Flip so the smooth side faces up and roll briefly to form a ball. Place roll in the prepared baking pan. Repeat with remaining dough. Line up rolls in a 3x4 grid in the baking pan. Spray the surface of the rolls with cooking spray. Cover with plastic wrap.
Place baking pan in a warm place and let rise until almost doubled in size
30 to 45 minutes. Halfway through the second rise
preheat the oven to 350 degrees F (175 degrees C).
Bake rolls in the preheated oven until surface is golden brown
15 to 18 minutes. Use parchment paper overhang to lift rolls onto a cooling rack. Serve warm.
Cook's Notes:
If your yeast doesn't go frothy
sorry to say it's not active so your buns won't rise.
You can use whole or low-fat milk. Scalding hot milk and hot water kills the yeast. I heat milk for 45 seconds on high in the microwave
and use warm tap water. It should be neither too hot nor too cold when you touch.
