Jun 29, 2012
I cut this recipe in half to get 18 rolls. I used my Kitchen Aid to make these rolls. I proofed the yeast in the mixer bowl with the sugar and warm water for ten minutes until the yeast "bloomed", then I added melted margerine, the egg and the dry ingredients. This dough needed 1 3/4 more flour than the recipe stated to get the dough into a ball and able to jump on a hook. I kneaded this dough with my dough hook for about five minutes then I set it to rise for an hour in a large greased bowl covered with a tea towel on a warm heating pad for an hour. I used a 1/3 cup measuring cup to make uniform rolls and rolled them on the counter to make better shaped rolls. I got 11 smallish rolls out of this recipe, not 18. I covered the top of the rolls in the muffin tin with saran wrap before letting it rise on the warm heating pad for another hour or so. I baked them at 400 degrees for 12 minutes, then brushed the tops of the hot rolls with vegetable oil right out of the oven. These rolls rose a little slow but the flavor of the rolls was very good. I liked that this roll asked for no milk, no butter as I have a child with a milk sensitivity. I'd make these again--they remind me of rolls my Grandma used to make. No frills but comforting all the same.
—Sarah Jo
