Soft White Dinner Rolls
An old favorite, these timeless rolls are always in fashion.
3 cups King Arthur Unbleached All-Purpose Flour
2 teaspoons instant yeast
3 tablespoons sugar
1/4 cup Baker’s Special Dry Milk OR nonfat dried milk
1/4 cup potato flour
1 1/2 teaspoons salt
1/4 cup (1/2 stick) butter (plus 2 tablespoons melted butter to brush on rolls after baking)
1 large egg
1 to 1 1/4 cups water
Manual Method: Combine all of the ingredients and mix till cohesive. Knead the dough till it’s smooth, about 5 to 10 minutes; the dough will become shiny and elastic. Allow the dough to rise in a covered bowl for 1 to 2 hours, till doubled in bulk.
Bread Machine Method: Put all of the ingredients into the bucket of your bread machine. Program for dough or manual, and press Start. Check the dough after about 15 minutes; it should be smooth-looking. If not, adjust the consistency with additional flour or water. Allow the machine to complete its cycle.
Turn the dough out onto a work surface that’s been lightly floured or sprayed with a non-stick pan coating. Divide the dough into fifteen 1 1/2 to 2-ounce pieces. Form into balls or knots and place them in a 9 x 13-inch pan.
Allow the rolls to rise, covered, for 1 to 2 hours. Brush with lightly beaten egg white and sprinkle with seeds, if desired, then bake them in a preheated 375°F oven for 15 to 18 minutes, or till they’re a light, golden brown. Brush the rolls with melted butter after removing them from the oven. Yield: 15 dinner rolls.
Copyright 2002, The King Arthur Flour Company. All rights reserved.