Big Soft Dinner Rolls

• Vegetarian

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 2 1/4 tsp Active dry yeast
  • 3 cup All-purpose flour
  • 1/4 cup Granulated sugar
  • 1 tsp Salt

• Dairy

  • 1/4 cup Butter
  • 1 cup Low-fat milk

• Liquids

  • 1/4 cup Water

Found on ihearteating.com

Description

Directions

• In a small bowl, combine sugar, yeast, and warm water. Let yeast sit until it foams (5-10 minutes).
• In a the bowl of a stand mixer fitted with a paddle attachment, mix the warm milk, melted butter, egg, and salt.
• Add the yeast mixture to the milk mixture; stir to combine.
• Stir in 3 cups of flour. 
• Switch to dough hook. Stir in remaining flour as needed until dough clings to dough hook but clears the sides of the bowl. 
• Knead for 5-10 minutes to make a smooth, elastic dough.
• Grease a bowl and place dough in, turning to grease the top. Cover with a clean, damp cloth.
• Place in a warm location; let rise until doubled in size, about 60-90 minutes.
• Grease a 12-cup muffin pan.
• Punch down the dough and divide into 24 pieces.
• Roll each piece into a ball. Place two balls in each muffin cup.
• Cover with a clean towel.
• Let rolls rise in a warm place until nearly doubled in size, about 30-45 minutes.
• Preheat oven to 350 F.
• Bake rolls for 20-25 minutes, or until tops are browned and rolls are done. (Check rolls after 15 minutes, and cover loosely with foil to prevent excess browning, if needed.)