These were Gran’s company rolls. Whenever we had company for a meal she made these rolls ….
- 1 C milk
- 1/4 C vater
- 2 Tablespoon Sugar
- 1 package dry active yeast (tips)
- 4 Tablespoon butter
- 1 Egg
- 2=3 C flour
- 1 teaspoon salt
- 3 Tablespoon melted butter
Heat the milk in the microwave until it is warm but not scalding. Add it to the stand of a mixer with the warm water, sugar and yeast. Stir and let the yeast proof for 5-10 minutes . Add in the softened butter and egg and combine using the dough hook. Add in the flour and salt and mix together on low until the dough starts to form. Increase the speed and add flour if needed until the dough pulls clean away from the bowl. On a floured surface add the dough and knead until the dough is smooth. Place in a large bowl with 1 teaspoon olive oil. Cover and let rise for 1-½ hours until it has doubled.. Punch the dough and roll out to ½ inch thick on a floured surface. Cut circles with a biscuit cutter. Indent the middle of each dough round and brush with butter. Fold in half and place in a 9×13 inch greased pan. Cover and let rise for 1 hour and double in size. Preheat the oven to 350 degrees and bake for 15-20 minutes or until golden brown. Remove and brush with additional butter and top with flaky salt if desired
- Active dry yeast is highly perishable; always check the expiration date before use.
- Potency can vary over time, producing inconsistent results
- Must be rehydrated before use
- Easily damaged by liquids above 115°F (46°C)
- Suitable for recipes that require more than one rise
- Suitable for cold-proofed doughs
- To use in place of instant yeast, activate according to package directions, using a portion of milk or water from the recipe rather than additional liquids.