Dinner Roll

For Thanksgiving, I tried this dinner roll recipe with egg-free adaptation.

Ingredients

All purpose flour - 4 -5 cups
Dry active yeast - 2 TBSP
Granulated sugar - 1/3 cup 
Salt - 1 tsp
Warm milk - 1 and 1/2 cups, 110F
Butter - 5 tbsp, softened
Egg  - 1, substitute with 1/4 cup yogurt or apple sauce
For glazing, 2 TBSP melted butter

Steps

1. Combine 3 cups of flour, yeast, sugar, salt, warm milk, butter, and egg in the bowl of a stand mixer.
Attach the dough hook and turn the mixer on to the lowest speed and mix until flour is incorporated, scraping down the sides of the bowl as necessary.
2. Increase speed to medium and beat for 2 minutes.
3. Add 1/2 cup flour and blend with the dough hook until incorporated. And another 1/2 cup flour and repeat, mixing at medium speed for another 2 minutes until a ball of dough is formed.
4. Add additional flour as necessary. The dough should be slightly sticky and soft and pulling away from the edge of the bowl. 

5. Transfer the dough to a lightly greased bowl and cover it. Let rise for 30 minutes at room temperature.

6. Deflate the dough by punching down lightly. Pinch off pieces of the dough and form 24 equal size rolls. Transfer the rolls to a lightly greased quarter baking sheet or 9 x 13 baking dish. Cover and let rise for an additional 30 minutes at room temperature.

7. Preheat oven to 375 degrees. Bake the rolls for 12 to 20 minutes or until golden brown and cooked through. Check at 12 minute mark, if the rolls are getting too brown, just tent the rolls with foil.

8. Remove rolls and brush hot rolls with the melted butter. Serve immediately or store cooled rolls in a plastic bag for up to 3 days.