Show gratitude for something with yeast in it.
I make these super delicious dinner rolls!
1 cup (240 ml) whole milk (warmed to 110F/43C)
2.25 teaspoons (1 standard packet) Platinum Yeast (Red Star instant yeast)
2 Tablespoons granulated sugar (divided in half)
1/4 cups (4 Tablespoons/56g) unsalted butter (softened to room temp and cut into 4 pieces
3 cups (390g) all purpose flour (or bread flour) spooned and leveled
Stand mixer (or large mixing bowl with wooden spoon/silicone spatula)
Prepare the dough: Whisk the warm milk, yeast, and 1 tablespoon of sugar into the bowl of your stand mixer. Cover and allow to sit for 5 minutes.
Add the remaining sugar, egg, butter, salt, and 1 cup of flour. With a dough hook or paddle attachment, mix/beat on low speed for 30 seconds, scrape down the sides of the bowl with a silicone spatula, then add the remaining flour. Beat on medium speed until the dough comes together and pulls away from the sides of the bowl (about 2 minutes). If the dough seems too wet to a point where kneading would be impossible, beat in more flour 1 tablespoon at a time until you have a workable dough. (Dough should be soft and a little sticky, but still manageable to knead with lightly floured hands.)
Knead the dough: Keep the dough in the mixer and beat for an additional 5 minutes, or knead by hand on a lightly floured surface for 5 minutes. (If the dough becomes too sticky, sprinkle 1 teaspoon of flour over the work surface/in the bowl. After kneading, the dough should still feel a little soft. Poke it with your finger, if it slowly bounces back, it's ready to rise. You can also do a windowpane test to see if the dough has been kneaded long enough. (Remove a golf ball sized piece and gently stretch it until its thin enough for light to pass through. Hold it up to a window or light to see if the light comes through the dough before the dough tears.
First Rise: Lightly grease a large bowl with oil or nonstick spray (I prefer olive oil). Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil/plastic wrap/clean kitchen towel. Allow the dough to rise in a warm environment for 1-2 hours (or until doubled in size).
Grease a 9 x 13 baking pan or two 9 inch square pans or round baking pans (you can even use a parchment paper lined baking sheet tray).
Shape the rolls: When the dough is ready, punch it down to release the air. Divide the dough into 14-16 equal pieces. A bench scraper can be helpful with cutting dough but is not necessary. Shape into a small ball and arrange in prepared baking dish.
Second Rise: Cover shaped rolls with aluminum foil/plastic wrap/clean kitchen towel. Allow to rise until puffy (about 1 hour).
Adjust oven rack to a lower position and preheat the oven to 350F/177C
Bake the rolls: Bake for 20-25 minutes or until golden brown on top. Rotate the pan halfway through. If you notice the tops browning too quickly, loosely tent the pan with aluminum foil. Remove from oven, brush with optional honey butter topping, and allow rolls to cool before serving.
Cover leftover rolls tightly and store at room temp in for 2-3 days or in the refrigerator up to 1 week.
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