Dinner Rolls

2½ hours | 20 min prep

12 rolls

• 1 & 1/4 cups warm milk
• 2 teaspoons dry yeast or 16.5 grams of fresh yeast
• 1/4 cup sugar
• 1/4 cup butter, softened
• 1 teaspoons salt
• 1 egg
• 3 & 1/2 cups flour
• Melted butter for glazing

Note: Due to its sticky nature, this recipe is best made in a standing mixer with a dough hook; the truly persistent could probably make this by hand with a bowl and a wooden spoon-- these rolls are worth the extra effort.

1. Sprinkle the yeast over the warm milk and let sit for approximately 5 minutes to proof.
2. Add sugar, 1/4 cup melted butter, salt and egg; mix well.
3. Add flour and mix well.
4. Blend at medium-low speed for about 5-10 minutes, scraping down if needed.

1. Cover bowl with plastic wrap and a towel; let rise in bowl about 1 hour or til doubled.
2. Remove the towel and plastic wrap and turn mixer on low to"punch down" the dough; if you wish, you can let the dough raise a second time as it makes for a more flavorful roll.

1. Remove the dough from the bowl and divide into 12"plops" for burger size rolls or 20 or dinner size rolls; The dough will be very sticky.
2. Place"plops", edges just touching, in a buttered 9x13 baking pan; don't bother trying to smooth out the"plops"-- they will smooth out as they raise.
3. Cover pan with plastic wrap and let rise til doubled, about 30-40 minutes.
4. Melt the glazing butter and drizzle over the top of the rolls before baking.
5. Bake at 400°F / 180 for 10-15 minutes or until golden.

The finished article!  It was so easy, this is the first bread I have EVER made.  It was kind of creamy tasting and a touch sweet.  But very very nice.  They would be delicious with jam on.