Soft Buttery Rolls

Nothin’ like homemade rolls for leftover Christmas ham!

Ingredients

  • 1 tablespoon active-dry yeast
  • 1/2 cup (4 oz) warm water
  • 1/2 cup (4 oz) milk (whole, 2%, or skim)
  • 1 large egg
  • 2 tablespoons vegetable oil
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 3 cups (15 oz) all-purpose flour
  • 1 tablespoon butter

Preparation Instructions

  • Combine the ingredients for the dough: In the bowl of a standing mixer (or a large bowl, if mixing by hand), stir the yeast into the warm water and let it sit until dissolved. In a separate bowl, whisk together the milk, egg, oil, sugar, and salt. Add this to the yeast mixture and stir until combined. Add all the flour and stir until it forms a shaggy dough.
  • Knead the dough: Knead at low speed, or by hand against the counter, for 8-10 minutes, until smooth but slightly tacky. It should spring back when poked.
  • Let the dough rise: Cover the mixing bowl and let the dough rise in a warm spot until doubled in bulk, about an hour.
  • Shape the rolls: Dust your work surface with a little flour and turn the risen dough out on top. Divide the dough into 12 pieces with a bench scraper. To shape into rolls, tuck the edges underneath to form a plump little package, then roll the dough against the counter or between your palms until round.
  • Heat the oven and let the rolls rise: Line a 9×13 pan with parchment and spray with nonstick coating. Arrange the rolls inside the pan spaced a little apart. Let the rolls rise until they look pillowy and fill the pan roughly 30-40 minutes.
  • While the rolls are rising, pre-heat the oven to 375°F.
  • Brush the rolls with butter. Melt the butter and brush it over the risen dinner rolls. This helps the tops to brown and keeps the crust soft.
  • Bake the rolls: Bake the rolls until golden, 15-18 minutes.
  • Lift the rolls from the pan using the parchment and let the rolls cool on a wire rack until cool enough to handle. They are best if eaten within a day or two, but will keep in an airtight container on the counter for up to a week. Rolls can also be frozen for up to 3 months and reheated in a warm oven.

 

*www.thekitchn.com

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