This is a basic not-too-sweet dough that can be used for variously shaped dinner rolls.
Recipe information
Yield
Thirty 2-inch rolls
Ingredients
1
2
1
3
2
1
3
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Preparation
Step 1
Heat milk until warm (105°to 115°F). Add and stir butter, sugar, and salt until the sugar is dissolved.
Step 2
Combine water and yeast in a large bowl and let stand until the yeast is dissolved, about 5 minutes.
Step 3
When the milk mixture has cooled to lukewarm, stir it into the yeast. Beat in egg, if desired.
Step 4
Have the flour ready. Stir in part of the flour, then knead in the rest, using only enough to form a dough that can be handled easily. Place in an oiled bowl. Brush the top with melted butter.
Step 5
Cover and let the dough rise in a warm place until doubled in bulk.
Step 6
Roll the dough out into a 30-inch-long log and cut into 1-inch pieces. Roll each piece into a ball and flatten into a 2-inch round. Dip the handle of a knife or wooden spoon in flour and use it to make a deep crease across the middle of each roll. Fold the rolls over on the crease and press the edges together lightly. Place about 2 inches apart in rows on greased baking sheets. Let rise in a warm place until light, about 35 minutes. Preheat the oven to 425°F. Bake until golden brown, about 15 minutes. Remove to a rack to cool.
