Breads and Doughs

New Dinner Rolls

An experimental recipe.

Ingredients

• 1 cup evaporated milk
• 1/3 cup warm water (original says 0.3 cups)
• 1 packet active dry yeast (original says 2.3 teaspoons)
• 1/3 cup granulated sugar (original says 0.3 cups)
• 1/3 cup unsalted butter, melted (original says 0.3 cups)
• 1 large egg
• 1 teaspoon salt
• 3 1/2 cups all-purpose flour
• 2 tablespoons butter, melted, for brushing

Directions

1. Proof the yeast: Warm the evaporated milk gently, just until warm, not hot. Combine with the warm water and yeast in a large bowl. Let sit 5-10 minutes until foamy.
2. Stir in the sugar, melted butter, and egg until combined.
3. Add the salt and flour gradually, mixing until a soft dough forms.
4. Knead on a floured surface for 6-8 minutes, until smooth and elastic. Add a little more flour if it is too sticky to handle.
5. First rise: Place the dough in a greased bowl, cover, and let rise in a warm spot until doubled in size.
6. Punch down the dough and divide into 12 equal pieces. Shape into balls and place in a greased 9x13 pan.
7. Second rise: Cover and let rise again until puffy and nearly doubled.
8. Bake at 350°F until golden brown on top.
9. Brush the hot rolls with the 2 tablespoons melted butter right out of the oven for a soft, glossy top.

Notes

• The evaporated milk gives these rolls a richer flavor and softer texture than regular milk. For extra sweetness, brush with honey butter instead of plain melted butter.
• The original has no baking time. Its warming step also says to microwave the milk for "10 minutes," which is probably a typo.