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.
5-5 1/2 cups all-purpose flour, divided
2 1/2 tsp. rapid rise yeast1 cup water
1 cup skim milk
1/4 cup butter
1/3 cup sugar1 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.