Makes 12 rolls
1 tablespoon active-dry yeast
1/2 cup warm water
1/2 cup milk
1 large egg
2 tablespoons olive oil
1 Tablespoon sugar
1 teaspoon salt
3 cups all-purpose flour
1 tablespoon butter, melted for brushing on top before baking. Use a very light brush and small
1. Combine the ingredients for the dough, In a large bowl, stir the yeast into the warm water and let it sit until dissolved. In a small bowl, whisk together the milk, egg, oil, sugar, and salt. Add this to the yeast mixture and stir until combined. Add all the flour and stir until it forms a shaggy dough.
2. Knead the dough:( I kneaded the dough by hand for about 8 min. it may take 10 minutes.) Knead by hand for 8-10 minutes, until smooth but slightly tacky. It should spring back when poked.
3. Let the dough rise,Cover the mixing bowl and let the dough rise in a warm spot until doubled in bulk, about an hour. I let it rise for 2 hours.
4. Shape the rolls: Dust your work surface with a little flour and turn the risen dough out on top. Divide the dough into 12 pieces with a bench scraper. To shape into rolls, tuck the edges underneath to form a plump little package, then roll the dough between your palms until round.
5. Heat the oven and let the rolls rise: Line a 9x13 pan with parchment and spray with nonstick coating. Arrange the rolls inside the pan spaced a little apart. Let the rolls rise until they look pillowy and fill the pan roughly 30-40 minutes.
While the rolls are rising, pre-heat the oven to 375°F.
6. Brush the rolls with butter. Melt the butter and brush it over the risen dinner rolls. This helps the tops to brown and keeps the crust soft. I use a very small paint brush, the large one made the dough fall a bit. Be careful when brushing on the butter.
7. Bake the rolls until golden, 15-18 minutes.
Lift the rolls from the pan using the parchment and let the rolls cool on a wire rack until cool enough to handle. They are best if eaten within a day or two, but will keep in an airtight container on the counter for up to a week. Rolls can also be frozen for up to 3 months and reheated in a warm oven. Enjoy! This recipe is so delicious from The Kithen yes without a c.