Vonna’s Old Fashioned Dinner Rolls

 

***This recipe yields 24 - 2 oz rolls. I do weigh each dough ball to get the same size roll.**

Proof your yeast (I use instant yeast): 1 1/2 cup of milk warmed to 110 degrees (just make sure it’s warm and not searing hot) and 1/3 cup sugar and 2 TBS. instant dry yeast. Mix and wait for foaming (proving your yeast is alive and ready to make bread) if no foaming happens after 10 minutes, start over - with new yeast. 

Once your yeast is ready, add in stand mixer bowl (with dough hook), milk/yeast/sugar mixture, along with 3 cups of flour, 1 tsp salt, 5 TBS softened butter, 1 ROOM TEMP EGG (no cold eggs!)

On lowest speed, let the dough hook mix, scraping down sides until flour is fully incorporated. Mix for 2 minutes on medium speed. Turn off mixer,  add 1/2 c. Flour, mix (on lowest speed) until fully incorporated, then add another 1/2 c. Flour. Once fully incorporated, if dough is still sticking to bowl sides, add 1 TBS of flour at a time, scraping down sides as you go. The dough is a soft dough and slightly sticky, but you don’t want it so wet and sticky that it is sticking to bowl. Once dough is right texture, put mixer on high and mix with dough hook for 3 minutes. Then, turn out dough into lightly greased bowl, cover with plastic wrap, place bowl in warm place (like top of oven) let rise for 30 minutes. 

After 30 minute rise: gently punch down dough, and roll into around 24 - 2 oz. Balls. Lay rolled balls onto lightly greased 9x13 pan, cover with plastic wrap, let rise 30 minutes. 

Bake 375 degree oven 12-15 minutes, until tops are lightly golden, then pull out and brush with melted butter. Enjoy immediately or let cool and bag, putting in refrigerator, heat to serve.