Ingredients
Scale
- butter for greasing the pan and brushing the rolls after baking
- 3/4 cup milk
- 4 Tbsp butter
- 3/4 cup hot water, between 105 and 110 degrees
- 4 Tbsp sugar
- 1 tsp salt
- 4 – 4 1/2 C flour
- non-stick cooking spray
- 1 heaping Tbsp active dry yeast
Instructions
- Preheat your oven to 170 degrees or warm (depending on your oven temperature).
- Grease a 9 x 13 baking dish with a little butter, set aside.
- In a microwave safe bowl, add the milk and butter. Microwave for about 1 1/2 minutes. Watch this while in the microwave. You don’t want to milk to boil. You just want it to warm the milk and melt the butter.
- Add the hot butter/milk mixture along with the hot water to the bowl of a kitchen aid mixer.
- Add the sugar, salt and 2 cups of the flour to the bowl and mix for 1 minute using the dough hook. Mix for 1 minute.
- Add the yeast along with 1 cup of the flour to the bowl. Mix until combined.
- Add the remaining 1-1/2 cups of flour to the dough. You have enough flour when the sides of the bowl are clean. Then mix for 5 minutes.
- Remove the dough hook and remove the bowl from the mixer. Cover the bowl with plastic wrap and let sit for 5 minutes. The plastic wrap to trap the heat and help proof the dough.
- Spray your work area with non-stick cooking spray. Divide the dough into 12 equal pieces and roll into balls. I use this method to shape my round rolls.
- Place dough balls into the prepared 9 x 13 pan.
- Place the pan into the preheated 170 degree oven. Let them rise in the oven for about 20 minutes until the tops of the rolls are about even with the sides of the 9 x 13 dish.
- Turn the heat up to 350 degrees while allowing the rolls to remain in the oven. Bake for 15 minutes or until golden brown. The rolls cook while the oven preheats to 350 and finishes in the 15. No need to preheat and then cook 15 minutes.
- Brush the tops of the rolls with a little butter and serve. Makes 1 dozen rolls.
