- 1 cup warm water
- 1/4 cup nonfat dry milk
- 1 package (2 teaspoons) Active Dry Yeast
- 1 teaspoon salt
- 1/2 cup Domino Golden Sugar, divided
- 1 egg
- 1/2 cup (1 stick) butter, melted, divided
- 4 - 4 1/2 cups Bread Flour, plus extra for cutting board and rolling pin
Prep Time : 2 1/2 hours / Cook Time : 15 minutes / Yields: 24 Rolls
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.