Rolls

Ratings:
Rolls
Yields: 24 Servings Difficulty: Easy Prep Time: 10 Mins Cook Time: 12 Mins Total Time: 22 Mins

Ingredients

0/8 Ingredients
Adjust Servings

Instructions

0/11 Instructions
  • Combine 3 cups flour, yeast, sugar, salt, hot milk, butter, and egg in a bowl of a stand mixer.
  • Attach the dough hooks and turn the mixer on the lowest speed and whisk the sides of the bowl until the dough is incorporated, stirring the bottom.
  • Increase speed to medium and beat for two minutes.
  • Add 1/2 cup flour and mix with dough hooks until incorporated. And another 1/2 cup of flour and repeat, mixing at medium speed for another 2 minutes until a ball of dough is formed.
  • Add additional flour as necessary. The dough should be slightly sticky and soft and away from the sides of the bowl.
  • Transfer the dough lightly to the ghee bowl and cover with a towel or plastic wrap. Allow rising at room temperature for thirty minutes.
  • Remove the towel or plastic wrap and knead the dough by punching it lightly.
  • Pinch the dough pieces and make 24 rolls. You can keep them close to the same size to roll. Mine was about 2 ounces each, but it would depend on how much flour you added.
  • Transfer the rolls to a lightly increased quarter baking sheet or 9 x 13 baking dish. Cover with a towel or plastic wrap and allow to rise at room temperature for an additional 30 minutes.
  • Preheat oven to 375 degrees. Cook the rolls for 12 to 15 minutes or until golden brown. If the rolls are getting too brown, simply tent the rolls with foil.
  • Remove the rolls and brush the hot rolls with melted butter. Serve immediately or store a cold roll in a plastic bag for 3 days.

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