This is one of those “accidental” recipe finds. While looking for something else, I stumbled across this one, it sounded fast and easy, just like the Practical Baker likes his recipes to be. In addition to being fast and easy, the end result is very tasty. Mrs. Practical Baker has already informed me that these will be the rolls we’ll serve at our Thanksgiving gathering. By the way, even though the original recipe calls for using a beater, I mix it all up by hand. You just have to remember to mix it thoroughly so you don’t have any surprise pockets of dry flour tucked away in the dough ball.
2 – 2 ½ cups all-purpose flour, divided
2 tablespoons of sugar
1 package (2 ¼ teaspoons) of quick rise yeast
½ teaspoon salt (I use a heaping ½ teaspoon, since we like our bread a bit salty)
½ cup of milk
¼ cup of water
2 tablespoons of butter
In a large bowl, combine ¾ cup flour, sugar, yeast, and salt. In a small saucepan, heat the milk, water and butter to 120-130 degrees. Add to dry ingredients and beat until moistened. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface and knead until smooth and elastic; about 4-5 minutes. Cover and let rest for 10 minutes.
Divide dough into 12 pieces. Roll each shape into a loose ball. Arrange them in a greased, round, 8 or 9 inch baking pan. Cover and let rise until doubled, about 35 minutes.
Bake at 375 degrees for 20-25 minutes, or until golden brown. Remove from pan and let rolls cool on a wire rack. (I brushed some melted butter on the top of the still-warm rolls. A person can’t get enough butter, right?)
You can serve ‘em just like dinner rolls; or you can slice ‘em open and add a piece of ham, or cheese, or sausage and give ‘em a few seconds in the microwave; or you can break ‘em open and slather butter and honey on ‘em. They do good, no matter how you eat ‘em!