Dinner Rolls

From the kitchen of Joe Valencic

Ingredients:

1/2C (4 oz.) milk

3 tablespoons sugar

2 teaspoons salt

3 tablespoons butter

1 Large egg + 1 yolk (reserve egg white for basting)

1-1/4 C (10 oz.) warm water (105F to 110F)

2 t Instant Yeast (.34 oz.)

5-6 C (1# 13 oz.) Unbleached bread flour

Directions:

1. Combine milk, sugar, salt, and butter in small saucepan. Heat over low heat and stir until butter melts and sugar dissolves. Cool to lukewarm, less than 110 F.

2. Beat egg and yolk with a fork and mix with warm water. Combine all liquid in the mixer bowl.

3. Combine instant yeast with flour, and pour half the flour in the mixer bowl on top of liquid.

4. Turn to speed 2 and mix flour and liquid, then add remaining flour, 1/2 C (2.5 oz.) at a time (slowly so it doesn't fly out of bowl), until dough clings to hook and cleans side of bowl. Mix for a total of 6 minutes. Dough will be slightly sticky to the touch.

5. Turn out onto lightly floured surface and shape into a ball., then place in a greased bowl, turning to grease top. Cover with plastic wrap and let rise in warm place, free from draft, until doubled in bulk, about an hour.

6. Punch dough down and divide in half so the dough is easier to work with. Divide the dough into 1-1/2 oz portions, and roll them into a ball. Place 19 balls into a 10" cake pan sprayed with cooking spray, and 15 balls in a 9" x 13" glass pan (dark) sprayed with cooking spray. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.

7. Mix egg white with 1T of cool water, and brush the tops of the rolls.

8. Bake in a pre-heated oven at 400 F for 13-15 minutes, or until tops are golden brown. Remove from pans immediately and cool on wire racks. For extra softness, brush tops of rolls with butter when they come out of the oven.