Dinner Rolls

I find that the nicest meals are always nicer with some bread in my hand, preferably warm from the oven. We don’t have a nice bakery nearby, so I have to make my own rolls, and this is the simplest recipe I’ve found.

Yield 12 rolls
Time 3 hours (including 2+ hours rising time)
  • 2 large bowls
  • wooden spoon
  • electric hand mixer
  • plastic wrap
  • muffin tin
  • pastry brush
  • 1 package yeast
  • 3 T warm water (110°)
  • 1 c warm milk
  • 6 T butter, softened
  • 3 T sugar
  • 1 large egg
  • 1 t salt
  • 3½ – 4 c flour
  • 1 t oil
Directions Combine yeast with water and let stand for 5 minutes. Stir in milk, 4 T butter, sugar, egg, and salt. Slowly add 2 c flour and beat for 1 minute. Gradually add another 1½ c flour or more, until dough is still moist but no longer sticky.

Turn out onto floured counter and knead 10 minutes, until smooth and stretchy. Form into a ball.

Oil the other bowl, place dough ball in it, and turn to coat with oil. Cover with plastic wrap, place in warm spot, and let rise until doubled in size – at least 1 hour. Knead for one minute, cover, and refrigerate for 30 minutes.

Divide the dough into 36 equal pieces and roll into small balls.* Using a bit of the remaining 2 T butter to grease the muffin tin and enough plastic wrap to cover it. Place three dough balls in each muffin cup, cover loosely, and let rise until doubled, at least 1 hour.

Preheat oven to 375. Melt the rest of the butter and brush the rolls. Bake until golden brown, about 25 minutes.

Notes *At this point you can freeze the dough. When you’re ready to use it, let defrost, then follow above directions to let rise the second time, etc.

Adapted from Jay Weinstein’s The Everything Vegetarian Cookbook, in which they are called "Simple
Cloverleaf Dinner Rolls."

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