Missy's Dinner Rolls :rectnt

Missy's Dinner Rolls

Whether by ABM or KitchenAid these are so delicious I have to stand guard in the kitchen!
1 cup water
2 Tablespoon butter or margarine, softened
1 large egg
3 1/4 cups bread flour
1/4 cup sugar
1 teaspoon salt
1 Tablespoon active dry yeast
If using mixer or food processor, remove about a teaspoon (doesn't really matter how much, just to feed the yeast) from the 1/4 cup measured sugar and dissolve in the warm water.
Sprinkle yeast over water and let sit 5 minutes or so until dissolved and foamy.
Stir to dissolve any lumps.
Meanwhile, mix flour, salt, and remaining sugar in mixer bowl.
When yeast is foamy, add to flour along with egg and margarine.
Mix in KitchenAid mixer with dough hook about 6 minutes or until dough forms a smooth ball.
Lightly oil a large bowl, place the dough ball in the bowl, and lightly oil the dough so the surface won't form a skin.
Cover the bowl, set in a warm place, and let rise until double.
Punch down.
Cover and let rest 10 minutes on lightly floured surface.
Grease large cookie sheet or shallow pan.
Divide dough into 15 equal pieces.
Shape each piece into a ball.
Place about 2 inches apart* on cookie sheet.
Cover and let rise in warm place 30 to 40 minutes or until double.
Dough is ready if indentation remains when touched.
Heat oven to 375 F.
Bake 12 to 15 minutes or until golden brown.
Brush tops with melted butter during baking just when the rolls begin to color and again when they're done.

Adjust oven temperature if rolls begin to brown too fast.
Serve immediately, or place on wire rack covered with a towel.

To Freeze: Cool until just a VERY slight hint of warmth remains, then seal in bread bag and freeze.
To reheat, wrap loosely in foil (leave a little opening for steam to escape) and place in 300-325 F oven until hot.

One little trick I do during the final rising is to prop a cookie sheet pan several inches above the rolls and cover that with kitchen towels so nothing touches the rolls.
Even with Pam-sprayed waxed paper, it takes a very delicate touch to remove it without deflating a roll or two.
And rising times are approximate; you have to go by the looks of the dough, not the clock.

Posted by Cathy in TX
If you like rolls that are golden on top but have soft sides, place the rolls closer together (about an inch apart) on the cookie sheet so they will rise and bake together. Cloverleaf or any shape rolls can be made, but if you want softer rolls, the pan type method works the best.


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