Beautiful Dinner Rolls
Over the Christmas break, I took to making several batches of these because every time they came out of the oven, they barely made it to the bread basket!
Here they are rising on top of the mantle…
Pull-Apart Yeast Rolls
1 cup milk
2 tbsp sugar
4 tbsp butter, melted
1 tsp salt
1 package active dry yeast
1/4 cup lukewarm water
1 egg, beaten
3 – 3.5 cups all purpose flour
1 egg yolk with 1 tbsp milk
2 tbsp raw sesame seeds
Combine milk, sugar, shortening and salt in saucepan, heat to lukewarm (100 F)
In a large bowl dissolve yeast in warm water. Add egg and milk mixture. Gradually stir in enough flour to make a soft dough in dough hook mixer. Let the dough mixer knead until it form a solid ball. (If you don’t have dough mixer, just knead with hands)
Place in greased bowl, cover and let it rise double in warm place. (1 hour)
Punch dough down, turn out on lightly floured surface, allow to rest for 10 minutes.
To shape the roll, form the dough into a square shape. Then take a knife and cut it into 12 pieces. Then from 12 pieces, each piece divided to 3 small pieces to shape to the rolls, which is very simple. Just take each small piece of dough and roll it into a round shape in your palm.
Prepare muffin pan by greasing with butter, fill each muffin hole with 3 pieces of roll ball dough. Cover and let it rise until nearly double in size (about 30 minutes)
Preheat oven to 400. Brush eggs glaze and sprinkle some sesame seed on top of the dough before bake for 15 minutes or until golden brown at 375 F.
Remove from pan and serve warm with dinner.
Me with the finshed rolls