Yesterday I shared a yeast bread recipe designed for the food processor, but today I’m back to using a stand mixer and want to share a great recipe for fluffy dinner rolls.
This is a relatively small batch recipe and makes 8 large rolls. For those of you with more people to feed, just double it. I actually halved it from an existing recipe, so doubling should be no problem at all.
As a side note, since moving to Chicago I’ve found that 1 cup of flour usually weighs 5 oz, whereas in my past 16 years in Austin 1 cup of flour weighed around 4.5 oz. Maybe it’s the humidity? I don’t know, but my 2 1/2 cups of flour weighed 12.5 oz and was just the right amount.
- 2 1/2 cups all-purpose flour (12.5 oz)
- 2 tablespoons plus 2 teaspoons granulated sugar
- 3/4 teaspoon salt
- 1 1/2 teaspoons quick rising yeast
- 2 tablespoons plus 2 teaspoons melted unsalted butter
- 3/4 cup hot water (125 degrees)
- 2 tablespoons lightly beaten egg
- In the bowl of a stand mixer, combine 1 cup of the flour, sugar, salt, and yeast. Add the butter and stir until thoroughly mixed, then stir in the water, followed by the egg. Stir well (you can do it by hand or with the paddle), and then add remaining flour 1/2 cup at a time until you have a soft dough.
- Attach the dough hook to the mixer and begin kneading the dough. Dough should leave the sides of the bowl, but still stick to the bottom. Knead for about 10 minutes or until dough is smooth and elastic. Transfer to a well-oiled bowl and roll the dough around so that it's coated in oil. Cover bowl and let dough rise until doubled in bulk (45 minutes to an hour).
- Punch down the dough.
- Grease a 9x13 inch metal pan. Pinch off chunks of dough, gently shaping them into balls, and arrange dough balls in the pan spacing as evenly as you can. Cover and let rise again for about 45 minutes.
- Bake at 375° for about 25 minutes or lightly browned. Remove from oven and brush with more melted butter.