I made these rolls to pair with my homemade Cauliflower Zuppa Toscana. I cut this recipe in half. I only made one change and that was using melted butter instead of shortening. I used my Kitchen Aid mixer to make this recipe. I proofed the yeast in the mixer bowl with the sugar, warm water and warm milk for ten minutes, then added the butter and egg, then the salt and flour. This dough needed almost a full cup to get it into a solid ball so I could knead it with the dough hook. Even then, it was a "wet" dough. I kneaded it with the hook for five minutes, then set the dough ball to rise in a greased, covered bowl on a warm heating pad for an hour. I then formed it into 1/4 cup balls and set the individual balls in greased muffin cups. I got 11 sized balls out of this recipe, not 12. I let them rise in the muffin tin, covered with saran wrap, on the warm heating pad for another half hour. I baked them at 400* for exactly 12 minutes. The texture of these rolls was really good but I think it could use a little more sugar. It's really a nice basic roll recipe, like something you'd eat at a church dinner or at Grandma's house. I'll make this again but I'll double the sugar. NOTE: I did not measure my yeast. I used one envelope of yeast for a half recipe. For the whole batch, you'll want two envelopes.
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I made these rolls to pair with my homemade Cauliflower Zuppa Toscana. I cut this recipe in...
