Here is my rolls recipe:
Rolls
Hands down the thing I get asked to make the most. Memories of these rolls is strong in our family.
Ingredients
Method
- MIXIn the mixing bowl put half the water, a teaspoon (or two) of sugar and the yeast. You want to see the yeast is "alive" before you use it (it will start to bubble).Place milk, butter, sugar and salt in saucepan and get the butter "just melted" and everything mixed.Get the temparature of the milk/butter/sugar/salt down to "finger comfortable". I usually use ice cubes to speed this up.Once you are sure the mixture is cool and won't kill the yeast add to the mixing bowl and gently mix in.Use the rest of the water to rinse out the saucepan and add to the mixing bowl.Using a dough hook add about half the flour and start mixing on low.You keep adding the flour until it starts to "climb" the hook. The more you do this the better you get at guessing when the dough is "just right".Get a large bowl and coat with oil liberally. I usually use olive oil.Coat you hands with oil and transfer the dough ball to the bowl. Turn it over a couple times to coat with oil.Let rise in a warm place until it's double in size (15 to 30 minutes maybe).Heavily coat TWO 9 by 9 glass pan with butter (you can use also use oil or pam spray).Put some flour on a plate and have an clean plate."Punch" down the dough ball. Start a "production line" where you create "balls", flour them and then get the excess flour off and them put in the pans.Since I use square pans I get 9 per pan. Alternate between the pans and the last couple you just make to whatever size you can to fill in.Let rise a second time maybe 15 minutes.
- BAKEHeat oven to 425.Bake about 12 minutes or until golden brown.You want a golden brown crust on the top. Should sound a little "hollow" if you lightly thump it.Let stand 5 minutes before you start breaking them apart with a fork!