Domino® Golden Sugar adds a touch of delicate sweetness to these light, yeasty rolls.
NEW Domino Golden Sugar 3.125 LB Easy Baking Tub
Our new Domino Golden Sugar Easy Baking Tub will make your baking more convenient. Domino Golden Sugar is scoopable directly from the tub which clicks closed for confident resealing and it even has windows to see when the sugar is running low.
- 1 cup warm water 1 cup warm water
- ¼ cup nonfat dry milk ¼ cup nonfat dry milk
- 1 package (2 teaspoons) Active Dry Yeast 1 package (2 teaspoons) Active Dry Yeast
- 1 teaspoon salt 1 teaspoon salt
- ½ cup Domino Golden Sugar, divided ½ cup Domino Golden Sugar, divided
- 1 egg 1 egg
- ½ cup (1 stick) butter, melted, divided ½ cup (1 stick) butter, melted, divided
- 4 - 4 ½ cups Bread Flour, plus extra for cutting board and rolling pin 4 - 4 ½ cups Bread Flour, plus extra for cutting board and rolling pin
In stand mixer bowl, whisk water and nonfat dry milk together; then, whisk in yeast, salt, and 1 tablespoon Domino Golden Sugar.
Let yeast bloom for 5 minutes; then, stir in remaining sugar, egg, 6 tablespoons melted butter, and 3 cups flour until the mixture forms a soft dough.
Place the bowl on the stand mixer and use the dough hook attachment on low speed to knead the dough for 5-7 minutes, adding flour 1/4 cup at a time and scraping down the sides, until the dough pulls away from the sides of the bowl and is no longer sticky.
Transfer dough to a clean, oiled bowl, cover with a clean damp tea towel, and let rise in a warm, draft-free location until doubled in size; about 1 hour.
While dough is proofing, cut parchment to line the bottoms of the pans; then, grease the bottom and sides of the pans.
After proofing, punch dough down and turn dough out onto floured cutting board. Fold the edges toward the middle, two sides at a time, flip the dough over on the board, an pinch the bottom together with both hands, shaping the dough into a ball.
Use a dough cutter or chef knife to cut the dough in half. Use rolling pin or floured hands to roll or pat each half out into an 8-inch square; then, use the dough cutter or knife to cut the dough into 12 pieces. Roll each piece of dough by hand into a ball. Place dough balls 1-inch apart in the baking pans, for a total of 12 per pan. Brush the tops of the rolls with remaining 2 tablespoons melted butter; then loosely cover the rolls with the damp tea towel and proof again 30 minutes.
While dough is proofing a second time, preheat over to 375°F.
Bake rolls 15 minutes or until golden brown and centers reach 185°F for food safety.
The warm water should be 110°F for the yeast to properly activate.
The dough is ready after mixing when a finger pressed in it leaves an indentation.