DINNER ROLLS

YIELD: 8-12 rolls, depending on shape


INGREDIENTS

2 1/4 cups all-purpose flour
3/4 teaspoon table salt
2 tablespoons granulated sugar
2 1/4 teaspoons yeast
1/2 cup milk
1/4 cup water
2 tablespoons unsalted butter, cut into chunks


DIRECTIONS

1. In a large, microwave proof measuring cup, combine milk, water, and butter. Microwave for 45-50 seconds, until liquids are 100-105 degrees. Add yeast, mix, and set aside until yeast is bubbly, 5 minutes.

2. In a large mixing bowl, combine 3/4 cup flour, the salt, and the sugar. Add proofed yeast and whisk until fully blended. Add 1/4 cup flour and whisk again until smooth. Switch to a wooden spoon, add remaining 1 cup flour, and stir until a shaggy ball forms. If needed, add the extra 1/4 cup flour only 1 tablespoon at a time. Try to avoid adding too much flour or the rolls will bake up dry. Turn out dough onto lightly floured surface and knead for 10 minutes until smooth. When you can press a finger into the dough and the surface bounces back, it's ready. Cover with a clean cloth and let rest for 10 minutes.

3. Oil a 9-inch cake pan or 8x8-inch baking pan. Divide the dough into 8 or 12 pieces, roll into balls, and arrange in prepared pans. Cover with a clean cloth and set aside in a warm place to rise until doubled in bulk and pressing together, about 30 minutes.

4. Preheat oven to 375 degrees. Bake risen rolls for 18-20 minutes, depending on the hotness of your oven. Rolls are done when they are browned on top and sound hollow when tapped with a fingernail. Remove baked rolls from pan onto a wire rack and allow to cool for 5 minutes before serving.