Recently, my pal Regan introduced me to this set of rolls she makes all the time. She greeted me at the airport with a bag and I at some as we drove back towards her house for a weekend visit.
I love homemade rolls, but through the years, sometimes yeast can be tricky....and this recipe seems to be relatively easy and fool proof. So...if you like rolls, need an easy recipe, or.....need a great recipe for Thanksgiving, try this one.
*makes 24 rolls
Ingredients: 1 1/4 c. milk (warmed), 10 T unsalted butter (melted, cooled, and divided), 1 large egg, 4 1/2 c flour (divided), 2 T sugar OR honey, 1 envelope (or 2 /14 t.) instant yeast, 1 1/2 t salt
1. Whisk the warm milk, 8 T melted butter, and eggs together.
2. In a standing mixer (with a dough hook)-mix together 4 c. flour, salt, yeast, and sugar (or honey). Add half the milk mix and begin to beat on low. Add the remainder of the milk and continue to beat on low for about a minute until it's combined.
3. Increase speed to low-medium and let the machine knead the bread for ten minutes. Check the dough about five minutes it, and if it's sticking to the sides of the bowl, add 1 T of flour at a time (up to 1/4 c.) until it doesn't stick anymore to the sides of the bowl.
4. Place dough into a lightly greased bowl, cover with plastic wrap and let the dough rise for a hour (until it's doubled in size).
6. Brush the tops of the rolls with the remaining 2 T of melted butter.
7. Bake at 375 for 20-25 minutes (should be turning golden brown when they are ready).