These comfortingly soft rolls shouldn’t miss your Thanksgiving table. Warm, soft and spongy, just like a dinner roll.
Source: Home Cooking Adventure
Ingredient
Make 15 rolls
3 1/4 cups (400g) all-purpose flour
2 tablespoons (30g) sugar
1 teaspoon (5g) salt
1 cup 240ml) milk, slightly warm
20g fresh yeast (1 tablespoon active dry yeast)
3 tablespoons (45g) softened butter
1 egg, beaten
1 tablespoon (15g) butter, melted
1. Prepare the dough. Add 1 tablespoon (15g) of sugar to the yeast and stir until it liquefies. Add 1/4 cup (60ml) of milk. Stirred.
2. In a large bowl, mix flour, 1 tablespoon (15g) sugar, and salt. Add the dissolved yeast, the rest of the ¾ cup (180ml) milk, the beaten egg, and the butter. Stir and knead until the dough is soft, slightly sticky but fairly elastic, and pulls away from the sides of the bowl. Transfer to a greased bowl and cover with cling film. Let it rise at room temperature for 90 minutes or until doubled in size.
3. Sprinkle flour on work surface, place dough ball and cut into 15 pieces. Form into rolls and place on parchment-lined pan (9×13 inches – 23x33cm) with space between them to let them rise. Cover with greased food wrap and let dough rise for an hour at room temperature.
4. Preheat oven to 375F (190C). Bake the rolls for 15-20 minutes or until lightly browned.
5. Remove the roll from the oven and beat with melted butter. Serve the rolls warm.
