Buttery yeast dinner rolls — their aromawhile baking is wonderful, but not quite as wonderful as eatingone.
Recipe: Butter Rolls
1 (1/4-ounce) envelope active dry yeast
Stir together yeast and 1/4 cup waterin a 1-cup measuring cup; let stand 5 minutes.
Pulse 1 cup flour, sugar, and salt ina food processor until blended. Add yeast mixture, 1 egg, andmilk; pulse until blended. (Pulsing prevents mixture from overheating,which would kill yeast.) Add butter, 1 tablespoon at a time,pulsing until combined. Gradually add enough of remaining flouruntil dough is no longer sticky. (Dough should be smooth.)
Place dough in a well-greased bowl, turningto grease top.
Cover and let rise in a warm place (85°F/ 30°C), free from drafts, 1 hour or until doubled in bulk.Punch dough down, and divide into fourths; shape each portioninto 6 (1-inch) balls. Place in a lightly greased 13 x 9-inchpan.
Cover and let rise in a warm place (85°F/ 30°C), free from drafts, 1 hour.
Stir together remaining egg and 1 tablespoonwater; brush over rolls, and sprinkle with sesame seeds.
Bake at 375°F (190°C) for 15 to20 minutes or until golden brown. Freeze up to 3 months, if desired.
1/4 cup warm water (105°F to 115°F / 40°C to 45°C)
2 1/4 to 3 cups all-purpose flour – divided use
1/4 cup granulated sugar
1 1/4 teaspoons salt
2 large eggs – divided use
1/4 cup milk
1/4 cup butter or margarine, softened
1 tablespoon water
Sesame or poppy seeds
Makes 2 dozen.
Note: Rolls may also be prepared with aheavy-duty mixer or dough-cycle of a bread machine.
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