Sunday, December 14, 2008

Dinner Rolls

These yeast rolls with a touch of sweetness are great for holiday meals, and as far as yeast breads go, they're easy too!

yield: 12 rolls

2 Tbsp sugar
1 package dry yeast (2 1/4 tsp)
2/3 cup warm water
3 Tbsp butter, melted
1 3/4 cups flour, divided
1/2 tsp salt
1 large egg yolk, lightly beaten

1. Dissolve sugar and yeast in warm water in a small bowl; let stand 5 minutes. Stir in butter.
2. Combine 1 1/2 cups flour and salt in a large bowl, stirring with a whisk. Add yeast mixture to flour mixture; stir until a soft dough forms. Turn dough out on a lightly floured surface. Knead until smooth and elastic (about 4 minutes); add enough of the remaining flour to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray, turning to coat. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press 2 fingers into the dough. If the indentation remains, the dough has risen enough). Punch down dough; cover and let rest 5 minutes.
3. Divide dough into 12 equal portions, shaping each into a ball. Place 1 dough ball in each of 12 muffin cups coated with cooking spray. Cover and let rest 20 minutes or until doubled in size.
4. Preheat oven to 400°.
5. Gently brush dough with egg yolk. Bake at 400° for 13 minutes or until browned. Cook in pan on a wire rack for 2 minutes. Remove rolls from pan; serve warm.

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