Bakery Dinner Rolls

By Ritamay

Brushing the dough with egg yolk creates a shiny golden glaze on these standard yeast rolls. Though we bake them in muffin tins for uniformity, you can also bake them directly on a baking sheet.

Ingredients

• 2 T. sugar
• 1 pkg. dry yeast (about 2 1/2 t.)
• 2/3 cup warm water (100º to 110º)
• 3 T. butter, melted
• 7.9 oz. all-purpose flour (about 1 3/4 cups), divided
• 1/2 t. salt
• Cooking spray
• 1 large egg yolk, lightly beaten

Preparation

Step 1

Dissolve sugar and yeast in ⅔ cup warm water in a small bowl; let stand 5 minutes. Stir in butter. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine 6.75 oz. (about 1½ cups) flour and salt in a large bowl, stirring with a whisk. Add yeast mixture to flour mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 4 minutes); add enough of the remaining flour, 1 T. at a time, to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray, turning to coat. Cover and let rise in a warm place (85º), free from drafts, 1 hour or until doubled in size. (Press two fingers into the dough. If indentation remains, the dough has risen enough). Punch dough down; cover and let rest 5 minutes. Divide dough into 12 equal portions, shaping each into a ball. Place 1 dough ball in each of 12 muffin cups coated with cooking spray. Cover and let rise 20 minutes or until doubled in size.

Preheat oven to 400º. Gently brush dough with egg yolk. Bake at 400º for 13 minutes, or until browned. Cool in pan on a wire rack for 2 minutes. Remove rolls from pan. Serve warm, or cool completely on wire rack. Yield: 12 servings (serving size: 1 roll).