- 5–5 1/2 cups all-purpose flour, divided
- 2 1/2 tsp. rapid rise yeast
- 1 cup water
- 1 cup skim milk
- 1/4 cup butter
- 1/3 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.
- Prep Time: 3 hours
- Cook Time: 15 mins
- Category: bread, rolls