Grain 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 grain flour
• Melted butter and poppy seeds 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 the grain flour and mix well.
4. Blend at medium-low speed for about 5-10 minutes, scraping down if needed.
5. Cover bowl with plastic wrap and a towel; let rise in bowl about 1 hour or til doubled.
6. Remove the towel and plastic wrap and turn mixer on low to"punch down" the dough.
7. 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.
8. 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.
9. Cover pan with plastic wrap and let rise til doubled, about 30-40 minutes.
10. Melt the glazing butter and drizzle over the top of the rolls before baking.
11. Bake at 400°F / 180 for 10-15 minutes or until golden.

These rolls are heaven!