Rolls Yeast by Chefshell

Chefshell posted 02-27-99 9:04 PM

Yeast Rolls

1 package active dry yeast (2 1/4 tsp.)
3 tbsp. warm (110 degrees) water
Combine yeast and water in bowl of a mixer and let stand 5 minutes.

1 cup whole or low-fat milk, warmed to 105-115 degrees
5 tbsp. melted butter (unsalted)
3 tbsp. sugar
1 large egg
1 tsp. salt

Mix by hand or at low speed for 1 minute. Gradually stir in:
2 cups bread flour
1 1/2 to 2 cups all purpose flour

Add until moist, but not sticky. Knead for about 10 minutes by hand or with dough hook in mixer on low to medium speed until smooth and elastic.

Transfer dough to an oiled bowl and turn to oil all sides.

Cover loosely with plastic wrap and let rise in a warm place until doubled, about 60 to 90 minutes.

Divide equally into 18 pieces about 1 ounce each.

Grease a baking sheet. On an unfloured surface, roll dough into balls and place them 2 inches apart on the baking sheet.

Brush the tops of rolls with melted butter or egg wash.

Cover with oiled plastic wrap and let rise until doubled again. About 1 hour.

Preheat oven to 425 degrees and brush with melted butter and sprinkle with granulated sugar.

Bake the rolls until the crust is golden brown and the bottom sounds hollow when tapped, about 15 minutes. Serve freshly baked and warm.

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