Recipe adapted from Allrecipes.com
This recipe is fool proof and easy to make. It doesn’t matter how you shape this dough. Round, crescent shaped, etc these rolls are soft and lightly sweet. These rolls are great to dip in a warm soup or use as a sandwich bread.
First, you warm up 1/2 c. water and 1/2 c. milk. The right temperature is 110-115 degrees or about 1 minute and 10 seconds warmed up in the microwave.
If you are using a stand up mixer, add 1/3 c. granulated white sugar in the bowl, then the warm milk/water mixture. Then, add 2.5 tsp active dry yeast and stir. This picture below is an example of me forgetting to stir it together. Life of having a toddler!
After you mix the yeast in with the water, milk, and sugar, wait 5 minutes until it starts to foam and bubble.
Next, add the 1/3 c. softened butter, egg, 1 tsp. salt. Slowly, add in the flour. You’ll be using 3 3/4 c. flour total. Make sure not to add more than that. You’ll stop adding flour when you touch the dough and it doesn’t stick back on your fingers.
Put dough in a greased bowl and cover with a towel in a warm area for one hour to let it rise.
After an hour, check the bread to see if its doubled in size.
Get two cookie sheets ready with silicone baking sheets or parchment paper.
Once the dough has risen, punch it back down. Bring dough on to a lightly floured surface and knead for another minute. Break off sections and roll into a ball. This is the size I roll mine.
I used about 3 1/2 c. flour and it made 14 rolls total. After all the rolls have been formed, cover both trays with a towel and let them rise for another hour.
Once the hour is almost up, preheat oven to 400 degrees.
When the rolls have risen, put one tray in at a time and bake 10-15 minutes until golden.
Let the rolls cool on a cooling rack.
- 1/3 c. granulated sugar
- 1/2 c. warm water
- 1/2 c. warm milk
- 2.5 tsp activated dry yeast or 1- (0.25 oz yeast envelope)
- 1 egg
- 1/3 c. softened unsalted butter
- 1 tsp. salt
- 3 3/4 c. all purpose or bread flour
- Warm the water and milk together in a microwaveable bowl. Warm up to 1 minute 10 seconds to 1 minute 15 seconds. (110-115 degrees.)
- Bring out the stand mixer. Place 1/3 c. white sugar in the stand up mixing bowl. Attach the bread hook attachment.
- Pour the warm water/milk mixture with the white sugar. Make sure the liquid is not too hot. If it’s too hot, it will kill the yeast. Not warm enough, and it won’t activate the yeast.
- Add 2.5 tsp active dry yeast and stir. Wait 5 minutes until it bubbles and foams.
- Add the egg, salt, and softened butter and mix.
- Slowly, add the flour in a little bit at a time. Make sure not to add more than 3 3/4 c. flour. When the dough is able to not stick on your fingers anymore, it’s a good sign that you do not need to add anymore flour.
- Place the dough in a greased bowl for an hour, in a warm area, covered with a towel.
- Get two cookie sheet trays ready with silicone baking sheets or parchment paper.
- After an hour, and the dough has doubled in size, punch the dough down in the bowl. Take out the dough and placed on a lightly floured surface. Divide the dough out into balls and place on the trays.
- Cover both trays with towels and let the dough rise for an hr.
- Preheat the oven for 400 degrees near the hour mark of dough rising.
- Using one cookie tray at a time, bake for 10-15 minutes until golden.
- Place rolls on a cooling rack to cool after baking.