Prep 1 hr 30 mins
Cook 20 mins
From King Arthur Flour, this is cool because it's made in a pie pan opposed to a regular baking pan. Could probably sub the butter for oil and white flour for wheat flour easily. I'm including both the original instructions, and bread machine instructions!
- 2 cups all-purpose flour
- 2 1⁄4 teaspoons active dry yeast
- 2 tablespoons sugar
- 1⁄2 teaspoon salt
- 1⁄2 cup milk
- 1⁄4 cup water
- 2 tablespoons butter
- OLD SCHOOL METHOD: combine 3/4 cup flour, yeast, sugar, and salt in a large bowl.
- Heat the milk, water, and butter until warm, then add to the flour mixture.
- Beat 2 minutes at medium speed with an electric mixer, scraping the sides of the bowl occasionally.
- Add 1/4 cup flour, beat 2 minutes at high speed.
- Stir in enough of the remaining flour to make a soft dough, knead on a lightly floured surface until smooth and elastic, about 8-10 minutes.
- Cover, let rest for 10 minutes.
- Divide the dough into 12 pieces and shape into balls. Place in a greased 8" pie pan. Cover and let rise in a warm draft-free place until doubled in size, about 30 minutes. Go to Step #9!
- BREAD MACHINE METHOD: Place the ingredients in the order required by your bread machine. With mine, I have to proof the yeast first in the sugar and water for 10-15 minutes. After proofing, do a regular 1-lb dough cycle in your machine. Mine takes 90 minutes. (NOTE- I'd recommend using closer to 2 1/2-3 cups flour for the bread machine method as mine tends to produce runny dough time to time.).
- When the dough cycle's finished, divide the dough into 12 pieces and shape into balls. Place them into a greased 8" pie pan.
- Bake at 375F for 20 minutes or until set. Remove from the pan and brush with melted butter if desired, serve warm and immediately.
These were easy, fast and yummy. I did tinker with the recipe however. I added 2 tsp of oregeno, parmesian cheese and freshly minced garlic to the milk mixture in the pan before adding to the flour pan.. Great flavor for a laid back spagehetti dinner! Thanks!
These rolls were so easy to make and very light and flavorful. The recipe made 12 small rolls that were perfect for a weekenight dinner. I love that I could start them in the afternoon and have them ready for dinner--no all day rising required.