Buttery Dinner Rolls
Makes 12 rolls. You can make the dough and shape the rolls up to a day ahead of baking. Take the recipe to the point where the rolls are shaped and in the pan but not yet proofed and immediately refrigerate them. About four hours before you're ready to bake, transfer them to a warm place to let them proof until almost doubled before baking them.
- 3 cups of all-purpose flour
- 2 (¼ ounce) packages of active dry yeast
- 1 teaspoon of salt
- 2 tablespoons of sugar
- ¼ cup nonfat dry milk powder
- 1-¼ cups of water (105 - 115 degrees)
- 1 large egg (slightly beaten)
- 8 tablespoons of butter, melted
- 2 tablespoons of butter flavor shortening
- Place 2 cups flour in a large mixing bowl.
- Add yeast, salt, sugar and dry milk. Make a well in the center.
- Add the water and egg and stir to blend.
- Mix by hand, beating 150 strokes and frequently scraping bottom and sides of bowl.
- Add 1/2 the melted butter and beat to incorporate.
- Add remaining flour, about ⅓ cup at a time, beating to incorporate each addition.
- Cover bowl with plastic wrap.
- Set dough in a warm, draft-free place such as oven with pan of hottest tap water on rack below. Allow batter to rise until doubled in bulk, about 1 hour.
- Coat bottoms and sides of a 12-cup muffin pan (or two small round pans) with butter-flavored vegetable shortening.
- Punch down batter (batter will be extremely soft and sticky). Drop by hand or spoonful into prepared muffin pan cups to make 12 rolls (if in pan, each roll touching the next).
- Brush dough with ½ remaining melted butter.
- Let rise, uncovered, in warm, draft-free place until almost doubled in bulk, about 30 minutes.
- In preheated 400-degree oven, bake rolls on middle rack 16-18 minutes.
- Brush tops of cooked rolls with remaining melted butter and serve immediately.