Ingredients
- 1 (1/4-ounce) package dry active yeast
- 1 cup warm water, about 110 degrees F
- 1/2 cup sugar
- 1 egg, beaten
- 2 teaspoons salt
- 1 cup milk, scalded but cooled to warm
- 4 ounces melted butter, plus 2 ounces
- 5 cups flour, plus more, as needed
- 6-cup, 3-inch muffin tin pan
Directions
In a standing mixing bowl with dough hook, dissolve yeast in warm water. Let sit until lightly foamy, then stir in sugar and add egg, salt, warm milk, and 4 ounces of butter. Slowly add 5 cups flour, adding more as needed to make an elastic dough. Mix well, then roll out to floured surface and knead dough for about 5 minutes.
Place dough in buttered bowl, cover with towel, and set in a warm place to rise until double in bulk, about 1 hour.
Lightly oil the muffin pan. Punch down dough and form dough into 1-inch balls. Place 3 balls in each muffin tin. Fill muffin pan, cover with towel, and allow to rise an additional 1/2 hour.
Preheat oven to 425 degrees F.
Brush with remaining melted butter. Bake in preheated oven for 10 to 15 minutes, until golden brown.
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By tmwalk0527
Arlington, TX
on May 17, 2013
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I have been looking for a perfect dinner roll & have stopped my quest here. I used half wheat half AP flour (5 1/3 c flour, 1/2 extra Tb butter, 3/4 c sugar and all skim milk, no water. I put the milk, butter & sugar in microwave safe bowl for 4 min stopping after 2 min to stir. After 4 min the butter is not melted, but cools the milk as it melts. After it got to 122 deg I stirred in yeast & let sit 5 min before stirring in egg.Mix into salt &flours and let rest for 10 min. These are def the best rolls that I have made. I made 8 in a 9x13 cake pan and a dozen cloverleaf in metal cupcake pan. I put the rest of the dough ( slightly less than half left in a plastic bag sprayed with Pam in the fridge overnight and will make the rest for dinner tonight as all the rest were gone in one evening. Both were very moist even after they cooled. The cloverleaf rolls were slightly crispy outside and super fluffy inside. This recipe is fantastic!
By TamaraBB2000
Austin, TX
on April 09, 2013
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Amazing rolls... Even my husband (not a bread guy ate two and a half. Simple as well. I sprinkled chopped rosemary and truffle salt to 6 of them as an experiment and that was lovely as well.
By jchamplin_8192783
dallas, TX
on April 03, 2013
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Awesome! I even left out the salt by mistake, but ate them with salted butter and all was good....Looking forward to making this roll recipe for many years to come.
Read all 74 reviews