1 cup milk (110 degrees F.)
1/2 cup butter, room temperature
1/4 cup granulated sugar
2 eggs, room temperature and lightly beaten
3/4 teaspoon salt
4 cups bread flour*
3 teaspoons instant yeast
I use a kitchenaid mixer for this recipe. In the mixer bowl, using the dough hook, combine the yeast,
Turn the dough onto a cookie sheet that has been lightly oiled. Knead until smooth and elastic. (You can actually leave this in your mixer and let your mixer knead it for 5-7 minutes if you don't feel like doing the work yourself).
Place the dough back in the mixer bowl, cover with saran wrap and let rest 10 minutes.
Form the dough into 16 small balls.
If baking immediately:
Place rolls in a lightly greased 9x13 pan, let rise until doubled in size.
Bake in a 375F oven that has been preheated
If Freezing for later:
Place on a cookie sheet and place in the freezer until frozen solid. To use, remove from freezer, place in a greased 9x13, cover loosely with clean cotton towel in a warm spot, for 3-4 hours. Bake at 375 for 20-25 minutes
Speed Thaw Method:
Heat oven to 200F, place a loaf pan half full of boiling water into the oven, be careful it doesn't splash out at you. SHUT THE OVEN OFF.
Place the frozen rolls in a 9x13 greased pan, put them in warm, moist oven with the door closed for 2 hours. Once thawed and risen, remove from oven, turn the oven on to 375F to preheat it and bake as directed above.
I love making these ahead of time to have on hand for when unexpected dinner guests drop by, or we have big meals. These are great during holidays too.