I’ve been tweaking this recipe for several weeks now. It is a really easy dinner roll recipe especially if you have a Kitchen Aid mixer. From start to finish you can have these rolls on the table in less than 2 1/2 hours with about 15 minutes of kitchen time.
This is a very sticky dough so unless you doing what I did in the notes below don’t be concerned, it is supposed to be that way. You can also use all water in this recipe with excellent results.
- 1/2 cup warm water
- 1 cup milk
- 2 packages dry yeast
- 4 cups flour
- 1/4 cup sugar
- 1 teaspoon salt
- 1 egg
- 1/2 cup butter - melted + 3 tablespoons butter for brushing on rolls before baking
- Pour warm water (110 - 115 degrees) into a large mixing bowl. Add the yeast and sugar. Stir to dissolve. Let sit for about 5 minutes to make sure your yeast is working.
- Add half the *flour, salt and butter. Add egg, start the mixer on medium speed and beat until smooth.
- Add the rest of the flour and mix about 3 minutes on medium speed. Scrape down batter from sides of bowl, cover bowl with wax paper and let rise in a warm place until doubled, about 30 minutes. Punch down and let rise a second time until doubled. (You can do only 1 rise if you are short on time.)
- Meanwhile, grease 1 1/2 dozen large muffin cups. Stir down batter, scoop with an ice cream scoop into the muffin cups filling 1/2 full. Let rise in warm place until batter reaches tops of muffin cups, 20 to 30 minutes.
- Brush with 3 tablespoons melted butter. Bake for 10 to 15 minutes or until brown in oven at 325 degrees. Remove from pan and serve.
- Note: The rolls as pictured had an additional 1/2 cup flour so that the dough wasn't as soft. To make cloverleaf rolls as shown, roll dough into long roll about 15 inches long and cut into slices 1/4 inch wide. Roll into balls and place 3 balls in each muffin cup.
- * Stir the salt into the flour as salt can kill the yeast.