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Featherlight Dinner Rolls
These dinner rolls are a light yeast bread that rises once in a bowl and again in the casserole dish they are baked in. A straightforward easy to follow recipe, don't be intimidated by having to use yeast.
Prep Time 17 minutes
Cook Time 15 minutes
Total Time 2 hours 17 minutes
Servings 12 rolls
Ingredients
- 1 cup warm milk 100 to 110 F
- 1 ΒΌ oz envelope active dry yeast
- 1 tsp sugar
- 3 cups all-purpose flour
- 2 tbsp sugar
- 1 tsp table salt
- 5 tbsp melted butter
- 1 large egg lightly beaten
- Vegetable cooking spray
Instructions
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Stir together the first three ingredients in a 2-cup glass measuring cup; let stand 5 minutes.
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Combine the flour and the next 2 ingredients in the bowl of a heavy-duty electric stand mixer. Add 3 tablespoons of the melted butter, egg, and yeast mixture; beat at low speed, using dough hook attachment, 3 minutes or until blended and a soft dough forms. Increase speed to medium-low, and beat 4 minutes or until the dough is smooth and elastic but still slightly sticky. Cover bowl of dough with plastic wrap; and let rise in a warm place (80 to 85 F), free from drafts, 1 hour or until doubled in bulk.
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Lightly grease a 13x9 inch pan with cooking spray. Punch the dough down. Turn the dough out onto a floured surface. Divide the dough into 12 equal portions. Gently shape each portion into a 2 inch ball; place in prepared pan. Brush the tops with 1 tbsp of the melted butter. Cover and let rise in a warm place (80 to 85 F), free from draft, 45 minute or until doubled in bulk.
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Preheat the oven to 375 F. Bake the rolls at 375 F for 15 minutes or until golden brown. Transfer the rolls from the pan to a wire rack, and brush with remaining 1 tbsp melted butter. Serve warm or cool completely (about 30 minutes).
Recipe Notes
You can use a hand-held electric mixer. Mix on low for 3 minutes, then mixture by hand with a wooden spoon, adding more flour if necessary to make smooth but not too tacky.