The only tricky part about baking with yeast is that you need to make sure the liquid (whether you’re using water or milk) is warm enough, but not too hot.
All you have to do is follow the instructions carefully and I guarantee you will never go back to store bought dinner rolls again! This recipe is enough for 16 regular size dinner rolls, but you could cut the dough into 24 pieces instead, if you’d like to make sliders!
Ingredients
1 cup warm water
2 1/4 tsp yeast
1/4 cup Domino sugar (white or brown)
3 1/4 cup Gold Medal all-purpose flour
1 tsp salt
1 Eggland’s egg
2 Tbsp Land O’ Lakes butter, softened
Instructions:
Combine the water, sugar, and yeast. You’ll want to make sure the water is warm enough to activate the yeast, however, if it’s too hot it might kill the yeast. If it feels hot to your finger it probably is too hot for the yeast also.
Combine the flour and salt and give it a quick stir. Add in the activated yeast mixture. Add the egg and softened butter. Continue mixing the dough for close to 5 minutes, to activate the gluten.
Once thoroughly combined, place the dough into a large, lightly greased bowl. Cover with plastic wrap and a kitchen towel. Place it in a warm place to assist in the rising process.
Once your dough has doubled in size, approximately 1 hour, punch it down. Divide the dough into 16 portions and shape each of them into a ball. Place them 2″ apart on a baking sheet lined with parchment paper. Cover and let them rise for another 30 minutes.
Preheat your oven to 375 F. If you want to, you can brush the rolls with egg. Bake the rolls for 12-15 minutes, until they are golden brown.
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Quick tip: Make a double batch and freeze the rest for later!