Tuesday, June 14, 2011

Dinner Rolls

Yet another new recepi for a wonderful soft cottony fluffy dinner rolls or what ever you call it.  Probably if you brush butter and sprinkle cinnamon sugar..it would be called cinnamon rolls or with garlic , then its a garlic roll.  The rolls still stayed soft after 1 day.  I just microwaved it  for breakfast. Spread a thin layer of nutella and chomped on it.


1 pkt yeast
1 cup warm water
1 egg, lightly beaten
1/3 cup sugar
1 tsp sugar
3 tbsp butter, melted
2 1/2 to 3 cups of all purpose flour
2 tbsp butter, melted to brush on the rolls


Dissolve the yeast in the warm water, sprinkle 1 tbsp sugar and set aside in a warm place to do its work...Froth.

In mixer fitted with dough hook, add the lightly beaten egg, salt, melted butter, sugar, 1 cup flour and lastly the frothy yeast mixture.  Let the mixer run and add in 1 more cup of flour.  Stop the mixer, and with a rubber spatula stir all the flour which is on the sides of the bowl.  If the dough is very sticky, add in 1/4 cup of the flour and let the mixer knead for about 7 minutes.  The dough should not be too sticky.  Keep checking and add flour by tablespoons. You might need less or more than 2 1/2 cup of flour.  It depends on the humidity of your place.  Lightly oil a clean bowl and transfer the dough and cover with a clean kitchen towel.  Leave it in a warm place to rise for about 1 hour.

Preheat the oven to 400 degrees.  Lightly spray a 12 cup muffin tin with Pam Spray. Once the dough rises, turn dough out onto a lightly floured surface.  Cut the dough into 12 balls and place them in the lightly oiled muffin pan.  Let rise for another 30 minutes.

Bake for about 25 to 30 minutes or until rolls are lightly browned.  Immediately remove rolls and brush the melted butter on top. Leave it to cool completely.  Enjoy...

I brushed some rolls with butter and sprinkle with rosemary

You can see how spongy the rolls are

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