This recipe is another staple in my box. I use it for dinner rolls, sandwich buns, as a base for Hot Cross Buns and for other places where a sweeter dough is needed. I’m just going to put the basic directions for making the rolls here. I thought I had a picture somewhere, but I can’t find one. Currently I have a batch rising. You really don’t want a picture of dough. I’ll get pictures of these for the future though.
Oven at 350 degrees/Bake for 15 minutes or until golden brown
1/2 Cup 110 degree water
1/2 Cup 110 degree milk
1/3 Cup unsalted butter
1/3 Cup sugar
1 tsp. salt
2 1/2 tsp. yeast
3 3/4 Cup all-purpose flour (I use King Arthur Bread Flour)
Mix water, sugar and yeast and let proof for 10 minutes, until foamy. Melt butter in milk and add with egg to yeast mixture. Add salt and flour 1 Cup or so at a time, mixing at each addition. Knead until smooth and elastic. Place in a covered oiled bowl to rise until doubled. Punch down and divide into rolls, usually 12-16. Cover with towel and rise again until double. Bake as directed above.