Don't forget to make sure once they are divided, they are equal in weight.
Enjoy!
Cathy Levitt's Roll Recipe
Pour 2 c. hot tap water into mixing bowl. Add 1/2 cup sugar and 3 packets (1 strip) granular yeast. Mix with dough hook and let sit until puffy; then add 2 1/4 cups flour, 1/2 cup melted butter, and 2 tsp. salt. Mix with dough hook until blended, then add 3/4 cup flour and 1 slightly beaten egg. Mix with dough hook until blended, then add 2 1/2 cups flour. Mix with dough hook until blended and flour leaves sides of bowl; then turn mixer on high and knead with dough hook until smooth and elastic, but not too much. Dough will be soft and sticky. Oil and turn dough and let rise in bowl until doubled. Punch down, and form into 24 rolls. Let rise until double and bake at 350 degrees for 25 minutes. Remove from oven and butter tops.
Tips:
- You may use "quick-rise" yeast to cut down the rising time.
- To keep your rolls light and fluffy, do not add too much flour. When measuring, shake off excess flour, but do not pack. Your dough will appear quite soft and sticky, but as it rises, will develop gluten making it easy to work with.
- Cover your bowl with plastic wrap for quicker rising.
- You do not need to cover your rolls to rise after forming. You will know when they have risen enough if the sides are all touching.
- When forming the dough into rolls, do not add more flour. The oil that was in the bowl should be sufficient to keep from sticking to your hands while forming the rolls.
- Divide your dough into 24 equal pieces before your start forming the rolls.
- You may replace 1 cup of flour with 1 cup of oat bran during the first addition.
