Dinner Rolls

On I whim, I decided to pick up my copy of The Joy of Cooking and starting flipping through it. I stubbled upon a recipe for some no knead dinner rolls, and decided to give them a try. They turned out quite well. Best still warm from the oven, they remind me of a better version of the brown and serve rolls you can find at the store.

Ingredients
1/4 cup warm (tepid) water
1 pkg yeast (2 1/4 tsp)
1 cup hot water
2 tbsp sugar
1/2 tsp salt
1/2 stick butter
1 egg
2 3/4 cup AP flour

Method
Mix warm water and yeast, and let proof. In a large mixing bowl, mix sugar, salt and butter, and pour hot water over them and let melt. When the mixture has cooled to lukewarm, mix in the yeast mixture and the egg. Add flour until it forms a loose dough. It will be sticky at this point. Let rise until doubled in a greased bowl. Punch down and divide into muffin tin. Let rise again. Preheat oven to 425 degrees. When rolls are doubled, bake for 15 to 18 minutes, until golden brown and delicious. If the rolls are browning too fast on top, put a sheet of aluminum foil over the top.

In the future I think I’ll sub out half of the water for milk. That may make it even more soft and tender.

The rolls-one didn't survive long enough to make it to picture taking...:-)

The rolls-one didn't survive long enough to make it to picture taking...:-)

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