First things first: We were having the girls and their respective guys over for dinner and I wanted to make a dinner roll that was simultaneously interesting and yet not a gigantic pain in the ass to make. A tall order to be sure, but this recipe fit the bill.
A caveat before we get started: This recipe calls for two, 12-count muffin pans. Don’t be cute that think you can just use one pan twice. While you’re being so proud of yourself for your creativity, half of the dough is rising and turning to shit. If you don’t have two pans, then buy one, borrow one, or just forget it.
Here’s what you’ll need:
1 Pkg. Yeast
¼ Cup Tepid Water
2 Tbsp. Butter, melted
1 ½ Tbsp. Sugar
1 ¼ tsp. Salt
1 Cup Warm Milk
1 Egg, well beaten
3 Cups Flour, sifted
Dissolve yeast in water and let stand 5 minutes. Mix together butter, sugar, salt and milk. Add dissolved yeast and mix thoroughly. Add egg and mix well. Add flour and mix to form a soft dough.
Turn out onto a floured surface and knead gently for about 7 minutes. Place in a greased bowl, cover and let rise until doubled in size.
Punch down dough and cut into two equal pieces. While keeping one half under a damp towel to prevent drying, cut the other half into 36 equal pieces. Roll pieces into balls and place three balls into each muffin tin cup. Repeat for other half of dough. Cover muffin tins and let rise until doubled again.
Bake in a preheated 400-degree oven for 15-20 minutes.
These rolls are pretty good. They’ve got a nice, chewy texture, and you can pull them apart to butter them in little bits if you like. Needless to say, they were a hit with the kids.