I found this recipe in a magazine recently and now it is my go-to for quick and delicious dinner rolls. Everyone loves them for their wonderful yeast-y flavor!
3 cups of all-purpose flour
2 tablespoons of sugar
1 envelope of yeast
1 teaspoon of salt
1 cup of water
2 tablespoons of butter
1 beaten egg
Preheat the oven to 350 degrees. Grease a 12 cup muffin pan and set aside.
Combine the dry ingredients and whisk together in a mixing bowl. (I use my Kitchenaid mixer with the dough hook attached.)
In a microwavable measuring cup heat the water and butter to 120 to 130 degrees. (If it gets hotter just sit it on the counter until it cools.)
Add the water and butter to the dry ingredients and mix until blended. Add the egg and mix for about 3 minutes to create a thick glossy batter.
Cover the mixing bowl and let rise for about 30 minutes.
Distribute the batter among the muffin cups. Cover and let rise again for 20 to 30 minutes.
Bake 18-20 minutes or until golden brown. Cool in the pan for a few minutes, then remove them to a wire rack and brush the tops with melted butter.
Whenever I bake anything in a muffin pan I like to use an ice cream scoop to evenly divide the mix. It makes each serving exactly the same size so one argues over who gets the biggest one :-) This also works for making cookies that are all the same size which is perfect for even baking.
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