These rolls are so delicious--soft, light, and fluffy on the inside and crunchy/chewy on the outside. They took less than two hours from start to finish, and most of the time was spent rising or cooking. The original recipe is available from Taste of Home. I doubled it and changed a few steps so my Kitchen Aid could do most of the work. Here's what I did (for 24 dinner rolls).
- about 4 and 3/4 cups all-purpose flour
- 1/4 cup sugar
- 1 Tablespoon and 2 teaspoons yeast
- 1 teaspoon salt
- 1 cup milk
- 1/2 cup water
- 1/4 cup Smart Balance (or butter)
How To Make The Rolls:
- In Kitchen Aid, combine 1 and 1/2 cups flour, sugar, yeast and salt.
- In a small saucepan, heat the milk, water and butter till it's warm enough for yeast. Stir frequently so butter melts fast. If it's too hot (like over 125 degrees), let it cool on the counter.
- Pour over dry ingredients. Mix with dough hook. Gradually add remaining flour to form a soft dough. (In Houston I find I often add more flour than recipes suggest because of the humidity.)
- Let mixer knead until smooth and elastic, about 6-8 more minutes. The dough should not stick to the sides. It should flop around the hook like a soft ball as it is kneaded. When it is done, cover with a cloth and let rest for 10 minutes. Knead down by hand for about 30 seconds.
- Divide dough into 24 pieces; shape each piece into a roll. Arrange in a greased 9" x 13" glass pan. Cover again and let rise until doubled--about 35 minutes.
- Bake at 375° for about 17 minutes or until golden brown (our oven tends to cook fast). Remove from pan to a wire rack to cool. Smear a little butter over the tops of each roll.
Eat warm or cool--these rolls are yummy! It's a good thing I made 24 because they never would have survived lunch if I'd only made 12!