Quick Dinner Rolls by mom on time out

4 - 5 cup {500-625 g}

all purpose flour

2 TBL {24 g}

rapid rise, instant yeast

1/3 cup {67 g}

granulated sugar

1 tsp {6.0 g}

salt

1 1/2 cup {366 g}

warm milk , 110 degrees

5 TBL {71 g}

butter, softened

{50 g} 1

egg , room temperature

2 TBL {28 g}

melted butter

Instructions Combine 3 cups (375g) of flour, yeast, sugar, salt, warm milk, butter, and egg in the bowl of a stand mixer.

Attach the dough hook and turn the mixer on to the lowest speed and mix until flour is incorporated, scraping down the sides of the bowl as necessary.

Increase speed to medium and beat for 2 minutes.

Add 1/2 cup flour and blend with the dough hook until incorporated. And another 1/2 cup flour and repeat, mixing at medium speed for another 2 minutes until a ball of dough is formed.

Add additional flour as necessary. The dough should be slightly sticky and soft and pulling away from the edge of the bowl.

Transfer the dough to a lightly greased bowl and cover with a towel or plastic wrap. Let rise for 30 minutes at room temperature.

Remove the towel or plastic wrap and deflate the dough by punching down lightly.

Pinch

off pieces of the dough and form 24 rolls. You can weigh them to keep the rolls close to the same size. Mine were about 2 ounces each but this will vary depending on how much flour you added.

Transfer the rolls to a lightly greased quarter baking sheet or 9 x 13 baking dish. Cover with a towel or plastic wrap and let rise for an additional 30 minutes at room temperature.

Preheat oven to 375 degrees. Bake the rolls for 12 to 15 minutes or until golden brown and cooked through. If the rolls are getting too brown, just tent the rolls with foil.

Remove rolls and brush hot rolls with the melted butter. Serve immediately or store cooled rolls in a plastic bag for up to 3 days.

Video

> Notes Storage Information Leftover rolls should be stored in an airtight container at room temperature for up to 4 days.

Rolls can be frozen for up to 3 months. Wrap tightly in plastic wrap and then foil or transfer cooled rolls to a freezer safe, airtight ziploc bag.

Make Ahead Rolls can be prepared up to to the second rise, covered and refrigerated overnight. Remove from fridge an hour before you plan to bake and set out at room temperature. Bake as directed.

Tips If rolls start to get too brown before they are finished baking, tent with foil to prevent additional browning.

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