I’m less and less intimidated by yeast these days. Therefore, my roll making capabilities have much improved. I’ve tinkered with a recipe from the Lion House Classics Cookbook because I mostly use rapid rise yeast and never have powdered milk on hand.
Also, this recipe is great to make with kids. Even though I have to sacrifice uniform, beautiful rolls, my little girl loves to help me roll the dough into balls. The dough isn’t too sticky or finicky.
Recently we used bun-sized rolls for BBQ Beef Sandwiches.
- 5-5½ cups all-purpose flour, divided
- 2½ tsp. rapid rise yeast
- 1 cup water
- 1 cup skim milk
- ¼ cup butter
- ⅓ cup sugar
- 1 egg
- 1 Tbsp. salt
- In the bowl of an electric mixer fitted with a paddle attachment, mix half the flour with the yeast for 30 seconds on low speed.
- In a small pan or microwave safe bowl, heat the ingredients above until the temperature reaches 110-115 degrees F.
- With the mixer running, add the warm liquid to the flour and yeast. (It will be thin.)
- Slowly add a few cups of the remaining flour a little at a time--switch to the dough hook once the dough starts to get too thick for the paddle to handle.
- Add the remaining flour a little at a time--just until the dough comes away from the sides. You may not need it all, you may need to add a little more.
- Let the mixer knead the dough until it is smooth and elastic.
- Transfer to a large, oiled bowl and let it rise until double in size. Punch down.
- Pour dough out on to a floured surface and cut into 12-24 equal pieces depending on desired size of roll.
- Place rolls on an oiled baking sheet, cover with a large garbage sack, or plastic wrap. Let rise in a warm place until double in size--can take anywhere from 30 minutes to an hour depending on how warm the kitchen is.
- Brush tops of rolls with an egg wash, if desired. Place in the oven and bake at 350 degrees for 10-15 minutes.
- Let cool completely if using as sandwich rolls. Keep leftover rolls in an airtight container for up to 3 days. They also freeze well.