Using my Kitchen Aid to combine the ingredients, this took physically no more than 20 minutes. I followed this recipe closely, only using regular yeast (I did NOT have rapid rise), melted butter instead of shortening and AP flour instead of bread flour. I let the yeast sit with the warm milk/water and sugar for 10 minutes in the mixer bowl, then added the egg, butter and the dry ingredients. This only needed a couple more tablespoons of flour to get it to form a solid ball so I could knead it with the dough hook. This rose beautifully both times. The first time I let it rise, it took an hour to double on the warm heating pad in a greased, covered bowl--the second time I let it rise, I used my dry 1/4 measuring cup to form uniform rolls, rolled them into a nice ball and set them in a greased muffin tin and covered it with saran wrap and set it to rise on the warm heating pad for a half hour. I got 11 good sized rolls out of one recipe--not 24. 400* for 12 minutes and they were ready to go. The butter brushed over the top was just WONDERFUL. Lightly sweet, very nice yeast dinner roll. VERY easy. I'll make this recipe again. NOTE: BE SURE you double this recipe if you want more than 11-12 rolls. This does not make the full 24 that it states. If you're making this for a large gathering/group, you'll want to adjust the servings.
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Using my Kitchen Aid to combine the ingredients, this took physically no more than 20 minutes....
