I tried this recipe because I frequently think, “it would be great to have rolls tonight,” at about 4:00 in the afternoon. So, it’s much too late to start something. This recipe, also taken from America’s Test Kitchen 2009 annual, takes about 70 minutes from start to finish–ideal for someone like me. The appearance resembles cupcakes a bit (not the prettiest roll I’ve ever seen), but the flavor got a “This tastes like Grandma Nielson’s rolls” from Rex. If this doesn’t mean anything to you, but you’ve eaten at the Arctic Circle in Delta, UT during the ’50s-’80s, then you’ve had a Grandma Nielson roll. If that still doesn’t mean anything, give these a try. Grandma’s rolls are great.
Quick, Slightly Sweet & Buttery Dinner Rolls
2 1/4 c. flour
1 t. salt
2 1/4 t. yeast (one packet)
1/4 c. sugar
1 c. warm water (about 110 degrees)
6 T. butter, softened
Preheat oven to 200 degrees. Keep at 200 degrees for 10 minutes, then turn off the heat. Grease a muffin tin. In a medium-sized, oven safe (glass or ceramic) bowl, whisk 1 1/4 c. flour, salt, yeast, and sugar. Add water, egg, and butter, and whisk together until smooth, about two minutes. Add remaining cup of flour, and stir with a wooden spoon until just combined. Cover the bowl with greased plastic wrap (spray with Pam), and place in warmed oven for 30 minutes.
After 30 minutes, remove dough (it should have doubled) and turn the oven on to 375 degrees. Deflate the dough and then using an ice cream scoop or large batter spoon, fill each muffin tin about 1/2 full. Place greased plastic wrap over the surface, and let sit for 15 minutes. Then, bake for 14-16 minutes, until browned.
For a better appearance, make an egg wash: combine an egg yolk with about a teaspoon of water, whisk together, and then brush onto the tops of the rolls right before baking.