The Best Homemade Soft Dinner Rolls Ever
Ingredients:
- Warm water- ⅛ cup
- Active dry yeast- 1 packet, ¼ ounce each
- Warm milk, skim or whole- ¾ cup
- Unsalted butter, melted- ¼ cup (half of a stick) and more for greasing the pans.
- Sugar- ⅛ cup
- Salt- 1tsp
- Eggs- 2; 1 for making the dough and 1 for egg wash
- All purpose flour- 3¼ cups and more for work surface for kneading
Instructions:
- In a small bowl, place the warm water and sprinkle the yeast over it. Let stand for 5 minutes.
- In a large bowl, whisk together milk, melted butter, sugar, salt and 1 egg.
- Whisk in the yeast into the above mixture.
- Add 3¼ cups of all purpose flour, one cup at a time and combine using a wooden spoon, until it gets soft.
- Flour a wooden board or any work surface and place the dough on it.
- Knead the dough until it gets smooth and elastic, for about 5-10 minutes.
- Grease the inside of a large bowl with butter, place the dough into the bowl.
- Spread little butter over the dough and cover the bowl with plastic wrap.
- Let the bowl stand in a warm place or over the stove for about 1¼ hours until the dough has doubled in size.
- Grease 2 baking sheets or pans with little butter.
- Divide the dough in half.
- Make small balls out of the dough and place the balls on the greased baking sheet or pan.
- Don't over crowd while placing on the baking sheet.
- Cover the baking sheets or pans with a plastic wrap and let stand for 1¼ hours more for the second rising of the dough.
- Preheat the oven to 375 F.
- In a small bowl, whisk 1 egg and keep aside.
- Using a pastry brush, brush the top of the unbaked rolls with whisked egg.
- Bake the rolls, keeping it on the middle rack of the oven for 20 minutes until golden brown.
- After 15 minutes of baking, transfer the baking sheets or pans to the upper rack and bake for another 5 more minutes.
- Let the rolls cool down for 10 minutes before serving.
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