SOFT DINNER ROLL DOUGH

HANDS-ON TIME 20 minutes
TOTAL TIME 2 hours
MAKES 1 batch, enough for 20 rolls

INGREDIENTS:

• 2 tbsp granulated sugar
• 1¼ cups milk
• ¼ cup butter
• 1 tsp salt
• ¼ cup warm water (100°F/38°C)
• 1 pkg (8 g) active dry yeast (or 2¼ tsp)
• 1 egg
• 4½ cups all-purpose flour (approx)

DIRECTIONS:

1. Remove 1 tsp of the sugar; set aside.
2. In a saucepan, heat together milk, butter, salt, and remaining sugar until the butter is melted; let cool to lukewarm.
3. In a large bowl, dissolve reserved sugar in warm water. Sprinkle yeast over top; let stand until frothy, about 10 minutes. Whisk in the milk mixture and egg.
4. Stir in 4 cups of the flour, 1 cup at a time, to make soft shaggy dough.
5. Turn out onto a lightly floured surface; knead, adding as much of the remaining flour as necessary to prevent sticking, until smooth, elastic, and quite soft, about 10 minutes.
6. Place the dough in a large greased bowl, turning to grease all over. Cover with plastic wrap or tea towel; let rise in a warm draft-free place until doubled in bulk, about 1½ hours.
7. Shape rolls accordingly.                                                                                                                                         VARIATION
   WHOLE WHEAT
   SOFT DINNER ROLL DOUGH
   Replace 1½ cups of the all-purpose flour with
   whole wheat flour