What’s Cookin’

What’s Cookin’

Easy Soft Dinner Rolls

1 Tbsp. rapid-rise yeast 3 Tbsp. sugar, divided* 1/2 c. warm water 1 c. milk 1/4 c. melted butter 1 1/2 tsp. salt 4 c. flour (plus 1/4 c. extra for dusting work surface) 2 Tbsp. melted butter, for brushing baked rolls Heat oven to 200º F (if using oven to proof dough). Mix yeast, 1 Tbsp. of sugar and warm water in a bowl. Let sit for 7-10 minutes, until foamy and frothed.

While yeast is activating, combine milk and butter in a 2-cup capacity microwave safe bowl. Microwave on high for about 40-50 seconds, or until butter is half melted and milk is lukewarm. Stir in remaining sugar and salt. Give a light mix until butter completely melts through milk and sugar dissolves. Add yeast to the bowl.

Add in 2 c. flour, giving a light mix to combine; with a wooden spoon, add in remaining 2 c. flour. Mix until starting to pull away from walls of bowl (about 1-2 minutes). Turn out onto lightly floured work surface and use extra 1/4 c. flour, in tablespoon increments, to knead until smooth, elastic and slightly sticky (about 4-5 minutes kneading). Lightly oil hands if dough gets too sticky.

Transfer dough back into bowl. Cover with a warm, damp towel. TURN OVEN OFF and transfer bowl of dough to warm oven, leaving door ajar for first 10-15 minutes or so. After 15 minutes, close oven door and allow dough to double in size (another 45 minutes.) Scrape dough onto lightly floured work surface, knead lightly for about 30-40 seconds, if needed, to bring dough together, and mould into loaf shape. Cut in half, then cut both halves into 6 equal pieces (12 equal pieces all together).

Lightly flatten each piece of dough in palm of hands, bring up all sides to form peak on top, pinch and seal. Flip over for smooth top, ensuring there are no cracks. If there are, turn roll upside down again and smooth out toward peak, pinching seal again; flip over.

Arrange rolls, smooth side up, in a lightly greased 9x13-inch baking pan. Preheat oven to 375º F. Lightly spray rolls with cooking spray, cover with plastic wrap, let rise again until just about doubled in size, about 30 minutes.

Bake in preheated oven for 20-25 minutes, or until golden brown. Check after 18 minutes.

Lightly brush with a little extra butter and transfer to a cooling rack.

To submit a recipe for publication, email to: couriersentinel@ gmail.com or mail to: Courier Sentinel, P.O. Box 546, Cornell, WI 54732. Entries may also be dropped off at the office on Main Street.

Recipes will not be returned once submitted.