These comforting soft rolls shouldn’t miss your Thanksgiving table. Slightly warm, soft and fluffy, exactly as dinner rolls should be.
To print the recipe check the full recipe on my blog:
Makes 15 rolls
3 1/4 cups (400g) all-purpose flour
2 tbsp (30g) sugar
1 tsp (5g) salt
1 cup 240ml) milk, slightly warm
20g fresh yeast (1 tbsp active dry yeast)
3 tbsp (45g) butter, softened
1 egg, beaten
1 tbsp (15g) butter, melted
1. Prepare the dough. Add 1 tbsp (15g) of sugar over the yeast and stir until it liquefies. Add 1/4 cup (60ml) milk. Stir to dissolve.
2. In a large bowl combine flour, 1 tbsp (15g) sugar and salt. Add dissolved yeast, the rest of ¾ cup (180ml) milk, beaten egg and butter. Stir to combine and knead until the dough is soft, a bit sticky but quite elastic and pulls away from the sides of the bowl. Transfer to a greased bowl and cover with plastic wrap. Let it rise at room temperature for 90 minutes or until doubled in size.
3. Sprinkle flour on the working surface, place the dough and cut in 15 pieces. Form into rolls and place on a parchment paper lined (9×13 inch – 23x33cm) pan with distance between them to allow them to rise. Cover with a greased plastic wrap and let it rise for another hour at room temperature.
4. Preheat oven to 375F (190C). Bake the rolls for 15-20 minutes or until lightly brown.
5. Remove rolls from oven and brush with melted butter. Serve the rolls warm.
Background music https://www.audionetwork.com/browse/m/track/everybody-wants-to_89596