Homemade Rolls Recipe by Elyse Rose
Cooking Instructions 1 Line a 9×13” baking pan with parchment paper, set aside. Add sugar, water and yeast to the bowl of your standing mixer fitted with the dough hook. Let the mixture sit for 5-10 minutes until foamy. Once yeast is foamy, and the butter, milk and egg or egg substitute and stir to combine. 2 Add 3 cups of flour and ½ tablespoon salt and knead with dough hook. Add more flour gradually, as needed until a slightly-tacky ball forms. 3 Grease a large bowl and transfer the dough to the bowl. Cover with a damp cloth and set in a warm place to rise for about 1 hour, or until doubled in size. 4 Flour your counter. Once dough has doubled, flour your hands and squeeze it to remove the gas. Cut dough & form 12 equal size balls, roll until smooth. 5 Place the dough balls into the prepared baking sheet evenly spaced into 4 rows of 3. Cover with a damp towel and let rise in a warm place until doubled in size (about 30-60 minutes) – do not let the towel touch the top of the rolls. When the rolls have risen about halfway, preheat your oven to 375 degrees F 6 Bake the risen rolls in the preheated oven for 25-30 minutes. Remove the dinner rolls from the oven and immediately brush them with melted butter and sprinkle with sea salt. 1 Line a 9×13” baking pan with parchment paper, set aside. Add sugar, water and yeast to the bowl of your standing mixer fitted with the dough hook. Let the mixture sit for 5-10 minutes until foamy. Once yeast is foamy, and the butter, milk and egg or egg substitute and stir to combine. 1 Line a 9×13” baking pan with parchment paper, set aside. Add sugar, water and yeast to the bowl of your standing mixer fitted with the dough hook. Let the mixture sit for 5-10 minutes until foamy. Once yeast is foamy, and the butter, milk and egg or egg substitute and stir to combine. 2 Add 3 cups of flour and ½ tablespoon salt and knead with dough hook. Add more flour gradually, as needed until a slightly-tacky ball forms. 2 Add 3 cups of flour and ½ tablespoon salt and knead with dough hook. Add more flour gradually, as needed until a slightly-tacky ball forms. 3 Grease a large bowl and transfer the dough to the bowl. Cover with a damp cloth and set in a warm place to rise for about 1 hour, or until doubled in size. 3 Grease a large bowl and transfer the dough to the bowl. Cover with a damp cloth and set in a warm place to rise for about 1 hour, or until doubled in size. 4 Flour your counter. Once dough has doubled, flour your hands and squeeze it to remove the gas. Cut dough & form 12 equal size balls, roll until smooth. 4 Flour your counter. Once dough has doubled, flour your hands and squeeze it to remove the gas. Cut dough & form 12 equal size balls, roll until smooth. 5 Place the dough balls into the prepared baking sheet evenly spaced into 4 rows of 3. Cover with a damp towel and let rise in a warm place until doubled in size (about 30-60 minutes) – do not let the towel touch the top of the rolls. When the rolls have risen about halfway, preheat your oven to 375 degrees F 5 Place the dough balls into the prepared baking sheet evenly spaced into 4 rows of 3. Cover with a damp towel and let rise in a warm place until doubled in size (about 30-60 minutes) – do not let the towel touch the top of the rolls. When the rolls have risen about halfway, preheat your oven to 375 degrees F 6 Bake the risen rolls in the preheated oven for 25-30 minutes. Remove the dinner rolls from the oven and immediately brush them with melted butter and sprinkle with sea salt. 6 Bake the risen rolls in the preheated oven for 25-30 minutes. Remove the dinner rolls from the oven and immediately brush them with melted butter and sprinkle with sea salt. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Stuffed Bell Peppers Bistek Tagalog (Beef Steak) Shrimp and Chicken Pancit Canton Mushroom masala ⭐ Chicken Rub Stuffed Bell Peppers Bistek Tagalog (Beef Steak) Shrimp and Chicken Pancit Canton Mushroom masala ⭐ Chicken Rub Green turmeric ladoo Dal Makhni Creamy Sauce Pasta Dragon fruit koshimbir Papaya Smoothie Torta Bitter Melon Steam Ribs with Yam Fried Chicken Wings Dry fruits & Dates balls (sugar free) Green Grapes Pickle Green turmeric ladoo Dal Makhni Creamy Sauce Pasta Dragon fruit koshimbir Papaya Smoothie Torta Bitter Melon Steam Ribs with Yam Fried Chicken Wings Dry fruits & Dates balls (sugar free) Green Grapes Pickle