bread rolls

White Bread Rolls

2017, baking
  • scant 3 1/2 cups bread flour (King Arthur)
  • 2 1/2 tsp rapid rise yeast
  • 1/2 tsp salt
  • 1 cup warm milk
  • 1/3 c warm water
  • 2 TBSP butter

Heat oven to 200 degrees, once it reaches 200 degrees, turn off the oven.  This is will be used to store the dough for rising.

Combine warm milk, warm water and butter in a measuring cup, allowing the butter to melt.

Combine the dry ingredients in the stand mixer bowl.

With the dough hook attachment going on medium, slowly add the milk mixture and let mix for about 10 minutes until smooth, shiny and soft.

Quickly knead the dough into a ball and oil the surface.  Return to the mixer bowl, cover and place in the oven (turned off).  Let rise about 50 minutes.

Portion into 16 rolls and place in a greased 9X13 glass baking dish.  Cover, return to the oven and let rise another 30-45 minutes till the dough slightly indents when pressed.

Bake at 350 degrees for about 20 minutes