Buttery Soft Dinner Rolls

By martha-2

Ingredients

• Enjoy!
• Makes 18 to 20
• Ingredients
• 5 cups (635 grams) bread flour
• 1 1/2 teaspoons salt
• 3 tablespoons (38 grams) sugar
• 2 teaspoons instant yeast (or one 2 1/4-teaspoon packet)
• 1 egg, lightly beaten (egg substitute for vegan/dairy free)
• 1/4 cup (1/2 stick or 57 grams) unsalted butter or margarine, cut into 4 pieces
• 1 1/2 cups (375 ml) water (3/4 cup (188 ml) hot, 3/4 cup (188 ml) lukewarm)
• 1 egg, lightly whisked with a small amount of water for egg wash (optional)

Preparation

Step 1

In a 4 cup measuring cup, combine the 3/4 cup hot water with the butter pieces and stir until melted. In a small bowl, lightly whisk the egg, then add it to the butter mixture and whisk slightly. Add the 3/4 cup lukewarm water.

Add the wet ingredients to the dry and mix until a dough just forms. If mixing by hand, transfer the dough to a floured surface and knead until smooth and elastic, about 8 to 10 minutes. If using a standing mixer, knead on medium speed, with the dough hook attached, until smooth and elastic, about 10 minutes. The dough should barely stick to the bottom of the bowl. If the dough is too sticky, add more flour 1-2 tablespoons at a time. If it’s too dry, add more water.

Transfer the dough to a lightly oiled bowl, cover, and allow to rise for about 1 to 2 hours, or until doubled in size.

Once the dough has risen, divide it into about 20 2-ounce pieces. Shape each piece into a small boule and place on a baking sheet lined with parchment paper or a Silpat mat. Cover with a clean, dry towel and allow to rise for an hour, or until doubled in size. Once doubled, brush with the egg wash, if desired.

Preheat the oven to 400 degrees (200 C). Bake for 15-18 minutes, or until they reach about 180 degrees inside. Allow rolls to cool completely (or at least 10 minutes) before serving.