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Dinner Rolls — Dozen

Soft, buttery, baked touching so they pull apart.

Makes

12 rolls in one pan

Hands on

30 min

All in

2 h 30

Oven

190 °C (375 °F)

One step at a time, screen kept awake

What you need

• 4 cups (1 L)all-purpose flour
• 1½ cups (375 ml)milk, warm to the wrist
• ⅓ cup (80 ml)butter, soft, plus more for the tops
• 1egg
• ¼ cup (60 ml)granulated sugar
• 2¼ tsp (1 sachet)instant yeast
• 2 tsp (10 ml)salt

How it goes

1. 1

   Mix the flour, sugar, yeast and salt. Add the warm milk, egg and soft butter and bring it together.

2. 2

   Knead 8 minutes by hand, 5 in a mixer. The dough should be soft and slightly tacky — resist adding flour, that is what makes them dry.

3. 3

   Cover and rise 60–75 minutes, until doubled.

4. 4

   Divide into 12 — weigh if you can, eyeball if you cannot — and roll each into a tight ball by cupping your hand over it and dragging it in circles on an unfloured counter.

5. 5

   Crowd all 12 into one buttered 9×13 pan so they touch. Rise again, 40 minutes, until they have grown into each other.

6. 6

   Bake at 190 °C (375 °F) for 20–24 minutes until the tops are deep golden. Brush with butter the second they come out.

A couple of things

• Crowding them is the point. The sides never form a crust, so they stay pillowy and pull apart.
• Shape them, refrigerate overnight, and do the second rise on the counter in the morning.

Contains : wheat, milk, eggs