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) |
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| Ingredients |
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| 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.
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Adapted from Jay Weinstein’s The Everything Vegetarian Cookbook, in which they are called "Simple