(makes 20-22 small rolls or 12 full size rolls)
1 packet yeast
1/2 c. warm water
1/2 c. warm milk
1 large egg
2 tbsp. vegetable or olive oil or melted butter
2 tbsp. granulated sugar
2 tsp. salt
3 c. all purpose flour
1 packet yeast
1/2 c. warm water
1/2 c. warm milk
1 large egg
2 tbsp. vegetable or olive oil or melted butter
2 tbsp. granulated sugar
2 tsp. salt
3 c. all purpose flour
2 tbsp. chopped rosemary (optional for rosemary rolls)
cooking spray
melted butter (~tsbp. to brush on rolls before and after baking)
Mix sugar, warm water and yeast in measuring cup and let sit ~5 minutes until yeast foams. Combine warm milk, salt, egg & oil and add this to the yeast mixture. Add all of the flour to form a shaggy dough. Knead on low or by hand for 8-10 minutes. Let the dough rise in a warm spot for about an hour (until approximately doubled).
Divide and shape the rolls. Dust your work surface with a little flour. Scrape the dough onto the flour. Using a bench scraper, divide the dough into 12 (or ~20 small) pieces. To shape into rolls, tuck the edges underneath to form a plump little package, then roll the dough against the counter or between your palms until round.
Heat the oven and let the rolls rise again. Line a 9x13-inch baking dish with parchment paper and spray with cooking spray. Arrange the rolls inside the baking dish so that they are spaced a little apart. Let the rolls rise until they look pillowy and fill the pan, 30 to 40 minutes. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 375°F.
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.
Bake the rolls 15 to 18 minutes. Bake the rolls until golden-brown, 15 to 18 minutes. Grasping the parchment paper, lift the rolls from the baking dish to a wire rack and let sit until cool enough to handle.
cooking spray
melted butter (~tsbp. to brush on rolls before and after baking)
Mix sugar, warm water and yeast in measuring cup and let sit ~5 minutes until yeast foams. Combine warm milk, salt, egg & oil and add this to the yeast mixture. Add all of the flour to form a shaggy dough. Knead on low or by hand for 8-10 minutes. Let the dough rise in a warm spot for about an hour (until approximately doubled).
Divide and shape the rolls. Dust your work surface with a little flour. Scrape the dough onto the flour. Using a bench scraper, divide the dough into 12 (or ~20 small) pieces. To shape into rolls, tuck the edges underneath to form a plump little package, then roll the dough against the counter or between your palms until round.
Heat the oven and let the rolls rise again. Line a 9x13-inch baking dish with parchment paper and spray with cooking spray. Arrange the rolls inside the baking dish so that they are spaced a little apart. Let the rolls rise until they look pillowy and fill the pan, 30 to 40 minutes. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 375°F.
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.
Bake the rolls 15 to 18 minutes. Bake the rolls until golden-brown, 15 to 18 minutes. Grasping the parchment paper, lift the rolls from the baking dish to a wire rack and let sit until cool enough to handle.
