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Sunday Dinner Yeast Rolls




Source of Recipe


Internet


List of Ingredients




1 tsp. sugar
1 package dry active yeast
1/4 cup lukewarm water
1 cup warm milk
1/4 cup unsalted butter, melted (1/2 stick)
1/4 cup sugar
1 egg, beaten (at room temp)
1 tsp. salt
4 cups all-purpose flour



Recipe



Combine sugar and yeast in water. Let stand 5-10 minutes until yeast begins to foam. Thoroughly mix milk, butter, sugar, egg and salt in large bowl.

Stir in the yeast mixture and 3 1/2 cups of flour, adding a bit more if necessary to make a soft, pliable dough.

Turn dough out on floured board and let rest while you clean and butter bowl. Knead dough gently 4-5 minutes, adding flour if necessary, until dough is smooth and silky. Return to bowl, cover with plastic wrap, and let rise in warm place until doubled in size.

[Alternate instructions - add ALL ingredients to bread machine in order recommended by your manufacturer, using 2 1/4 teaspoons ABM yeast if you buy it by the jar, and skipping the yeast-soaking step. Process using dough cycle, then continue below]

Butter a 12 cup muffin tin.

Punch down dough. Roll dough into a rough log shape, and cut into 24 roughly equal pieces. Roll each piece into a tight ball by continually folding it over onto itself, making sure that the outer skin is smooth and unbroken. Place 2 balls snugly against each other in each muffin cup - it should be a tight fit.

Cover dough loosely with plastic wrap for 45 minutes. Preheat oven to 350 degrees.

Bake rolls 20-25 minutes, or until light brown. Brush quickly with melted butter when they come out of the oven.

Note - for a nice glazed finish, mix an egg with a tablespoon of water, and brush rolls lightly with egg glaze just as they're starting to brown.

Makes 12 LARGE rolls