Scoop and Bake Dinner Rolls

Recipe by budgiesntiels
READY IN: 1hr 10mins
YIELD: 12 rolls
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Adjust oven rack to the middle position.
  • Heat oven to 200 degrees. Maintain temperature for 10 minutes, then turn off the oven.
  • Grease the muffin tins.
  • Whisk 1 1/4 cups flour, sugar, salt and yeast in a large bowl.
  • Whisk water, butter, and egg until very smooth, about 2 minutes.
  • Add remaining flour and mix with a rubber spatula unitl just combined.
  • Cover bowl with greased plastic wrap and place in the warm oven until the batter is doubled in size, about 30 minutes.
  • Remove bowl from the oven and punch the dough down.
  • Scoop the batter into the prepared muffin tins.
  • Cover with the greased plastic wrap and let rise until the batter nearly reaches the rims of the muffin tin ( let rise at room temperature), about 15 minutes.
  • Remove the plastic wrap and bake until the rolls are golden, 14 to 18 minutes.
  • Rolls can be stored in an air tight contain for 3 days.
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