- Servings: 12
|1 pkg||Yeast (or 1 Tbsp. Bulk Yeast)|
Heat milk and butter to 120-130 degrees F. In mixer bowl, combine 2 cups of the flour, yeast, sugar and salt. Attach dough hooks to electric mixer. Combine warmed milk mixture and flour mixture; then beat for 1 minute. Add more flour, 1/4 cup at time, until a soft dough forms. On a floured surface, knead 2 minutes. Turn dough into oiled bowl, cover with plastic wrap, and set in a warm place for 15 minutes.
Punch dough down, and shape into 12 balls, about the size of a golf balls. For a cloverleaf type roll, use kitchen shears to snip each dough ball in thirds. Place dough into 12 greased muffin cups. Cover and allow to rise in a warm place 15 minutes. Preheat oven to 375 degrees F. Bake rolls 10-12 minutes, or until just browned. (Don't overbake.)
Once you get the hang of it, you can make these rolls in about an hour. For a cheesy roll, add 1/2 cup grated Parmesean cheese with the flour. For a fluffier roll, allow more time for the second rising.