Our Favorite Dinner Rolls
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- 1 Tbsp
- water, warm (about 115 degrees fahrenheit)
- 1 1/8 tsp
- active dry yeast
- 6 Tbsp
- warm milk (115 degrees fahrenheit)
- 2 Tbsp
- salted butter, melted
- 1 tsp
- sugar (optional)
- 1/2 tsp
- salt, heaping
- egg beaten, divided
- 1 1/2 c
- flour (plus 2 tablespoons more as needed for workable dough)
1Place warm water in a small bowl; sprinkle with yeast, and let stand until foamy, about 5-10 minutes.
2In a large bowl(I use my KitchenAid Mixer Bowl and use the dough hook), whisk together warm milk, butter, sugar, salt, and 1/2 of the egg. Whisk in yeast mixture.
3Using a wooden spoon(or your KitchenAid Mixer), stir in 1 1/2 cups flour, until you have a soft, shaggy dough (if necessary, add 2 more tablespoons flour).
4Turn dough out onto a floured work surface; knead until smooth and elastic, 5 to 10 minutes. Or if using a Kitchen Mixer, just set it on 2 and knead for a couple of minutes. Then coat the ball of dough with a bit of olive oil and cover the mixing bowl with plastic wrap and set in a warm place, let rise, until doubled in size, about 1 1/4 hour.
5Butter a 9 inch cake/pie pan. Roll the ball of dough out into a snake shape and cut into 7-8 pieces. Then roll each piece into a ball shape and place them evenly spaced in the pan. Cover pans loosely with plastic; let stand in a warm spot until rolls have doubled in size, about 1-1/4 hours.
6Preheat oven to 375 degrees Fahrenheit.
Use remaining 1/2 beaten egg to brush onto the top of rolls.
7Bake until golden brown, about 20 minutes, rotating pan halfway through.
Let rolls cool 15 minutes before serving.