Fluffy Homemade Dinner Rolls

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Makes: 12 Rolls

The Yeast: 1/4 cup warm water (110 degrees, to activate the yeast) *Tools - thermometer optional

2 1/2 teaspoons yeast + 1 teaspoon granulated sugar

The Paste: 1/2 cup water + 3 Tablespoons all purpose white flour

The Dough:

1/4 cup milk

1 egg

2 cups all purpose flour + a bit extra for kneading

4 Tablespoons butter at room temperature (soft)

2 Tablespoons granulated sugar

1 teaspoon salt

1/2 Tablespoon butter, melted to brush onto baked buns



1. Gather all your ingredients. Add the yeast and the teaspoon of sugar into a measuring cup with warm water. The temperature should be 110 degrees so it activates the yeast. Set aside for 10 minutes.

Make the paste:

1. Stir the flour into the water in a small heat proof bowl until there are no lumps. You want to make a thickened pudding like consistency so you can do one of two ways. We put a shallow amount of water in a large saucepan and placed the heat proof bowl with the paste into the warm water and stirred until it thickened. The other option is to microwave the flour water for 20 seconds, stir then do additional 20 second increments until the mixture thickens to a pudding like consistency.

Make the dough: Note: This will be even easier if you have a stand mixer, so go ahead and use that, but if you do not, you can follow and stir by hand.

1. In a large mixing bowl stir the flour paste together into the milk. Mix until smooth.

2. Stir in the egg. Slowly add half of the flour bit by bit while mixing.

3. Stir in the activated yeast. Add the remainder of the flour and continue to mix until incorporated.

4. In a separate small bowl stir together the softened butter, sugar and salt then add to the dough and stir into the dough.

5. Mix the dough together for 5 minutes to combine and transfer onto a flour surface like a clean counter or large cutting board. Knead together to form a ball, using bits of flour to keep your hands and the surface from getting too sticky.

6. Grease a bowl with a thin layer of melted butter, transfer the dough into the bowl and then lightly grease the ball.

7. Cover the bowl with plastic wrap. Set a timer for 1 hour and let the dough rise until it has nearly doubled.

Cutting the dough and rolling the rolls:

1. Lightly coat a clean flat surface with flour. Once the dough has risen, transfer it to the floured surface, and press and stretch the dough into roughly a 8 x 9 inch rectangle. Cut into a total of 12 equal pieces. This works by cutting lengthwise to create 4 long strips, and then cutting each of these into 3 rectangle strips.

2. Prepare your baking dish by greasing a deep glass pie plate or a 9 inch round cake pan.

3. Stretch each piece of dough to about an 8 inch by 2 inch strips. Starting at the short end roll up the dough to form a tight little log. Place into the greased pan with the seam side down. Continue until all are done and you have 10 rolls on the outside and 2 rolls in the center. Loosely cover with plastic wrap and let rise for an hour until nearly doubled.

4. Preheat the oven to 375 degrees F. and when the rolls have risen place into the preheated oven. Bake for 15-20 minutes or until golden brown. Remove from the oven. Brush the tops with melted butter. Remove buns from cooking pan onto a cooling rack for a couple minutes then remove from the pan turning upside down onto the rack then re-invert so the top of the buns are facing up. Serve warm or cold.


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