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Prep Time: 2 Minutes Cook Time: 25 Minutes |
Ready In: 27 Minutes Servings: 6 |
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These are rich and full of butter! I recently shaped these rolls in balls. When they were done, I brushed the tops with melted butter and then topped them (a row each) with toasted poppy seeds, toasted sesame seeds, a combo of equal parts dill weed/kosher salt/sugar, and Parmesan cheese. I loved how they turned out. Ingredients:
3 tablespoons water (105 to 110) |
3 tablespoons sugar |
2 1/2 teaspoons active dry yeast (1 package) |
1/2 cup unsalted butter (1 stick) |
1 cup milk |
2 cups bread flour |
1 1/2 teaspoons salt |
1 1/2-2 cups all-purpose flour |
2 tablespoons butter |
Directions:
1. In bowl of heavy-duty mixer combine warm water, sugar and yeast.
2. Let it sit for about 5 minutes until foamy.
3. Melt butter in glass bowl in microwave.
4. Add milk and heat to lukewarm (no hotter than 110°).
5. Add milk mixture to yeast mixture.
6. Put on dough hook.
7. Add bread flour and salt and combine well.
8. Add all-purpose flour slowly until dough forms a slightly sticky ball.
9. Continue to knead dough for 5 to 10 minutes longer, adding in more all-purpose flour if dough gets too sticky.
10. Place ball in a greased or buttered bowl.
11. Turn to coat with butter.
12. Cover with plastic wrap and let rise for about an hour or until doubled.
13. Butter a 13- x 9-inch baking pan.
14. Divide dough into about 20 pieces.
15. Form into smooth balls and place in 5 rows in pan.
16. Cover loosely and let rise until doubled again (about 45 minutes).
17. Make a deep crease down center of each roll using a spatula.
18. Let rise, covered, another 15 minutes.
19. Preheat oven to 375°.
20. Melt 2 tablespoons butter.
21. Brush tops of rolls.
22. Bake in center of oven for 20 to 25 minutes until golden.
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