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Ingredients
- 1/4 cup low-fat milk
- 1/8 cup sugar
- 1 teaspoon salt
- 1 1/2 tablespoons butter
- 1 1/2 packages or 3 1/2 teaspoons of dry active yeast
- 3/4 cups warm water (105 degrees-115 degrees)
- 2 1/2- 3 cups flour
Details
Preparation
Step 1
Turn oven to WARM for a few minutes, then shut it off...you can use it as an incubator which hastens the proofing of the dough.
Dissolve the yeast in warm water and the sugar until it foams (5-10 minutes).
In the meantime, melt the butter in the microwave, then heat the milk. Combine and allow to cool to about 110 degrees F. (You could use a saucepan, but the microwave is easier-use it in 25 second increments).
Dump the butter/milk mixture with the yeast mixture into a large mixing bowl. Add about 2 1/2 cups flour and mix with the dough hook, or beat by hand. Mix for about a minute.
While mixing, add the remaining flour, a bit at a time and mix for another couple of minutes or until dough starts to clean the sides of the bowl. Knead on low speed for about 2 more minutes, or until the dough is smooth and elastic..it will still be slightly sticky to the touch.
Place dough in a lightly oiled bowl, turning it to grease the top. Cover with a clean dry dishtowel or plastic wrap and let it rise in a warm place free from drafts (the incubated oven) for about 20 minutes.
Turn the dough onto a lightly floured surface and gently shape into a square. Divide into 9 or 12 pieces. I shape each roll by pulling them into a more circular shape then grab corners to the center and twist. Place each ball onto a lightly floured surface, twist side down and gently grab and roll into a round ball. Or you could also make 27 or 24 small balls and make "clover leaf rolls". You would the large size balls into a 9 x 13 baking dish that has been lightly sprayed with cooking spray or place 3 of the small balls into a greased muffin cup. Cover the rolls with the dish towel and let the dough rise for about 15 minutes.
Meanwhile, preheat the oven to 425 degrees F. Bake for 12 minutes or until the rolls are golden brown. Remove from pans immediately and brush with 2 tablespoons melted butter. Cool on a wire rack and ready to eat within a few minutes.
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