Soft, tender dinner rolls made with a few simple ingredients & baked in under 30 minutes. They are easy enough for new bakers & the perfect side to any meal!
2 1/4cups+ 1 tablespoon of all purpose flour* (divided)(300 grams)
1/2cupmilk (room temperature)(120 grams)
2tablespoonsbutter softened
1largeegg (room temperature)
*If needed add more flour but 1 tablespoon at a time. I only needed the flour amount that is written.
EXTRAS
2-3tablespoonsbutter (melted) for brushing
Instructions
In the bowl of the stand up mixer whisk together the sugar, salt, yeast and 3/4 cup of flour.
In a medium pot heat the milk to 120F (48C), remove from heat and add the butter and let it melt, cool to 105F (40C).
Once cooled add to the whisked ingredients and beat with the flat beaters for 2 minutes, then add the egg and 1/4 cup flour, beat 1 minute. Add the remaining 1 1/4 cups + 1 tablespoon of flour, change to the dough hook and knead for about 5-7 minutes, dough should be soft, smooth and elastic (if still too wet add a tablespoon of flour at a time, dough should be soft so do not over flour).
Place the dough on a lightly floured flat surface and form into a dough ball. Place in a lightly oiled bowl and roll the ball to lightly cover in oil. Cover the bowl with plastic wrap and let rise in a warm draft free area until doubled in bulk, about 1-2 hours.
Punch the dough down and shape into 9 equal balls (about 58 grams each or just over 2 ounces). Place just touching in a greased 8 or 9 inch (20 or 22 cm) square pan, cover the pan and let rise in a warm draft free area for 1 hour.
Pre-heat oven to 350F (180C).
Brush the rolls with melted butter and bake for approximately 20 minutes or until golden. Brush again with melted butter if desired. Let cool on a wire rack or serve warm. Enjoy!
Notes
Dough can also be kneaded by hand, knead for about 10 minutes or until dough is soft, smooth and elastic.For room temperature, remove the ingredients from the fridge 30-45 minutes before using.