Stand Mixer Dinner Rolls (Traditional Yeast)
Makes one dozen rolls. About an hour prep time.
Makes one dozen rolls. About an hour prep time.
- 1/4 cup low-fat milk
- 1/8 cup sugar
- 1 teaspoon salt
- 1-1/2 tablespoons butter
- 3 -3/8 tsp. dry active yeast
- 3/4 cups warm water (105F – 115F)
- 2-1/2 to 3 cups all-purpose flour
In a small saucepan, stir milk, sugar, salt and butter together.
Heat over low heat until butter melts and sugar dissolves.
Cool until lukewarm.
Heat over low heat until butter melts and sugar dissolves.
Cool until lukewarm.
Dissolve yeast in warm water in warmed mixer bowl.
Add lukewarm milk mixture and 1 cup flour to yeast mixture.
Using a dough hook, mix on low speed for 1 minute.
With mixer still on low, add remaining flour, 1/2 cup at a time.
Mix 1 -1/2 minutes, or until dough starts to clean the sides of the bowl.
Add lukewarm milk mixture and 1 cup flour to yeast mixture.
Using a dough hook, mix on low speed for 1 minute.
With mixer still on low, add remaining flour, 1/2 cup at a time.
Mix 1 -1/2 minutes, or until dough starts to clean the sides of the bowl.
Knead on low speed about 2 more minutes, or until dough is smooth and elastic.
Dough will be slightly sticky to the touch.
Place dough in a greased bowl, turning dough to grease the top.
Cover with a clean, dry dish towel.
Let rise in a warm place, free from draft, about 15 minutes.
Cover with a clean, dry dish towel.
Let rise in a warm place, free from draft, about 15 minutes.
Turn dough onto a lightly floured surface.
Divide into 12 equal pieces.
Form each piece into a ball.
Divide into 12 equal pieces.
Form each piece into a ball.
Place balls in a greased 12-muffin pan, scoring each ball in quarters.
OR set 12 balls in a greased 9 x 13 inch baking dish.
Cover with a clean, dry dish towel and let rise about 15 minutes.
Bake at 425ºF for 12 minutes, or until rolls are golden.
Remove from pans immediately, brush tops with a little melted butter.
Cool on wire racks.
Cool on wire racks.
