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Thanksgiving: Quick Yeast Rolls

Source of Recipe


Southern Living, November 2008



List of Ingredients



• 1 (¼-ounce) envelope active dry yeast
  
• ¼ cup warm water (105° to 115° F)
  
• 1 tsp sugar
  
• 2 Tbsp sugar
  
• 2 Tbsp butter, softened
  
• 1¼ tsp salt
  
• 1 large egg
  
• 1¼ cups milk
  
• 4 cups all-purpose flour
  
• 2 Tbsp melted butter
  






Instructions



1. Stir together yeast, ¼ cup warm water, and 1 teaspoon sugar in a 2-cup glass measuring cup; let stand 5 minutes.
   
   
2. Beat 2 tablespoons sugar, softened butter, and salt at medium speed with a heavy-duty electric stand mixer until creamy. Add egg, milk and yeast mixture, beating until blended. Gradually add flour, beating at low speed until smooth. Turn dough out onto a well-floured surface, and knead until smooth and elastic (2 to 3 minutes). Place in a well greased bowl, turning to grease top.
   
   
3. Cover and let rise in a warm place (85° F), free from drafts, 30 minutes or until doubled in bulk.
   
   
4. Preheat oven to 400° F.
   Punch dough down; turn dough out onto a floured surface. Divide dough into 24 pieces; shape into balls. Place in two greased 9-inch square pans. Cover and let rise in a warm place (85° F) free from drafts, 15 minutes.
   
   
5. Bake at 400° for 15 minutes, or until golden. Brush tops with melted butter, and serve immediately.
   
   Makes 2 dozen.
   
   






Final Comments


Make these rolls up to one month ahead.
Wrap cooled rolls loosely in aluminum foil, place in a zip-top plastic freezer bag, and freeze.
Heat foil-wrapped rolls in a 325° oven for 30 minutes, or until warm.