Yield 16 servings Number Of Ingredients 10 Steps:
In a liquid measuring cup or small bowl, combine the warm milk, warm water, melted butter, and sugar. Sprinkle the yeast evenly over the wet ingredients, stir to combine, and let stand for 5 minutes, until foamy In a large bowl, combine the flour and salt, and stir to combine. Beat 1 egg, then add to the bloomed yeast mixture. Pour the wet ingredients into the flour and use a knife to stir until the mixture just comes together and forms a dough. Turn the dough out onto a lightly floured surface and knead for 5-10 minutes, or until the dough becomes smooth. Add more flour as needed to keep the dough from sticking. To test if it’s done, tear off a small piece of dough and stretch into a thin layer. If the dough doesn’t rip, it’s ready. Or, press a finger into the dough to see if it bounces back. Lightly grease a large glass bowl with oil. Add the dough, cover with plastic wrap, and let rest for 1 hour, or until doubled in size. Punch down the dough, then turn out onto a floured surface. Knead for a few more minutes, just until the dough is smooth, about 2 minutes. Divide the dough into 16 equal balls, roughly the size of tangerines. Knead the balls, gathering the edges of the dough toward the center to make a taut, round ball with a smooth top. Place the rolls on a parchment paper-lined baking sheet. Cover with plastic wrap and let rise for 30 minutes. Preheat the oven to 375˚F (190˚C). Beat the remaining egg in a small bowl. Uncover the rolls and brush with the egg wash. Lightly sprinkle the rolls with sea salt. Bake for 25-30 minutes, or until the rolls have lightly browned and doubled in size. Enjoy!
Time 1h30m Yield 12 Number Of Ingredients 7 Steps:
Combine 3/4 cup flour, undissolved yeast, sugar and salt in a large bowl. Heat milk, water and butter until very warm (120 degrees to 130 degrees F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/4 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes. Divide dough into 12 equal pieces; shape into balls. Place in greased 8-inch round pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes. Bake in preheated 375 degrees F oven for 20 minutes or until done. Remove from pan; brush with additional melted butter, if desired. Serve warm.
Yield 16 rolls Number Of Ingredients 19 Steps:
Combine the warm milk (110-115˚F or 45˚C), melted butter, warm water (110-115˚F or 45˚C), and sugar in a large bowl and stir until mixed. Sprinkle the yeast evenly over the top of the mixture and let sit for 1 minute. Add the salt, egg, and 4 cups (500g) of flour. Mix until the mixture just comes together and forms a dough. Cover for 30 minutes with a towel or plastic wrap. Uncover, and mix in the remaining cup of flour, and turn out onto a well-floured surface. Knead the dough until it forms a smooth ball and loses some of its stickiness. Cover for 30 more minutes with a towel or plastic wrap. Preheat the oven to 375˚F (190˚C). Uncover, and roll dough into 16 equal balls, roughly the size of a tangerine. Ensure the rolls are smooth with no cracks. Place the rolls in a greased cast iron pan and brush with water. Add desired toppings, or customize with your own! Honey Butter - Combine the melted butter with the honey and brush onto rolls. Jalapeño Cheddar - Top the rolls with cheddar and diced jalapeño. Garlic Parmesan - Top the rolls with melted butter, parsley, garlic, and Parmesan. Bacon Cheddar Chive - Top the rolls with cheddar, diced cooked bacon, and chives. Bake for 15-20 minutes, or until rolls have lightly browned. Enjoy!
Yield 16 servings Number Of Ingredients 10 Steps:
In a liquid measuring cup or small bowl, combine the warm milk, warm water, melted butter, and sugar. Sprinkle the yeast evenly over the wet ingredients, stir to combine, and let stand for 5 minutes, until foamy In a large bowl, combine the flour and salt, and stir to combine. Beat 1 egg, then add to the bloomed yeast mixture. Pour the wet ingredients into the flour and use a knife to stir until the mixture just comes together and forms a dough. Turn the dough out onto a lightly floured surface and knead for 5-10 minutes, or until the dough becomes smooth. Add more flour as needed to keep the dough from sticking. To test if it’s done, tear off a small piece of dough and stretch into a thin layer. If the dough doesn’t rip, it’s ready. Or, press a finger into the dough to see if it bounces back. Lightly grease a large glass bowl with oil. Add the dough, cover with plastic wrap, and let rest for 1 hour, or until doubled in size. Punch down the dough, then turn out onto a floured surface. Knead for a few more minutes, just until the dough is smooth, about 2 minutes. Divide the dough into 16 equal balls, roughly the size of tangerines. Knead the balls, gathering the edges of the dough toward the center to make a taut, round ball with a smooth top. Place the rolls on a parchment paper-lined baking sheet. Cover with plastic wrap and let rise for 30 minutes. Preheat the oven to 375˚F (190˚C). Beat the remaining egg in a small bowl. Uncover the rolls and brush with the egg wash. Lightly sprinkle the rolls with sea salt. Bake for 25-30 minutes, or until the rolls have lightly browned and doubled in size. Enjoy!
