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Combine in a small saucepan over medium low heat until butter is melted and mixture is 120-130°F. 2. Combine dry ingredients. Stir some of the bread flour, yeast, sugar and salt in mixing bowl. 3. Add liquids and eggs. Pour warmed milk mixture and eggs into mixing bowl and combine to make a very wet dough. 4.
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Add warm milk, granulated sugar, and butter to your stand mixer, and let the butter melt in the warm mixture. Add the active yeast and stir until the yeast dissolves into the milk mixture. Add Dry Ingredients. Mix in flour, eggs, and salt until well combined using the beater attachment on low speed. Knead the Dough.
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Gently brush the melted butter over the tops of the rolls. Bake for 12-15 minutes or until tops are golden and rolls are cooked through. Place under the broiler to brown the tops further, if desired. Remove from the oven and brush with additional butter. Let cool 5 minutes before removing from the pan.
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6. Give The Dinner Rolls a Wash. For the best finish, brush the tops of your dinner rolls with a wash to promote beautiful browning and add extra flavor. You can use an egg wash, melted butter, or full-fat milk. Egg wash is my go-to and gives the glossiest golden sheen.
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Dissolve the 2 (.24 oz.) packages active dry yeast in the 2 cups warm water in a very large bowl, then stir in the ½ cup granulated sugar and let stand for 5 minutes. Stir in 1 large egg, ¼ cup unsalted butter (melted), and 2 teaspoons kosher salt. Stir in as much of the 6 - 6½ cups all-purpose flour as you can with a wooden spoon.
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Work with one piece at a time and press it into strip about 4 inches by 2 inches. Starting at one end roll each strip into a tight cylinder. Place seam side down in prepared pan, pointing inward. Place 10 around the pan and 2 in the center. Cover with plastic wrap and let rise until doubled, about 1 hour.
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Scrape onto a plate, spread into a 1-inch layer, and cool until no warmer than 100°F (38°C), about 20 minutes. For the Dough: Pulse flour, sugar, salt, and yeast in a food processor fitted with a metal blade. Once combined, add cooled yukone and water. Process until dough is smooth, about 90 seconds.
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Instructions. In a large mixing bowl or a stand mixer fitted with the bread hook, combine sugar and yeast, giving a quick stir to combine. Add warm water and allow to bloom for 10-15 minutes. The mixture should be frothy and fragrant. Preheat oven to 400 degrees and grease a 9×13 baking dish with a cold stick of butter.
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Spray the top with cooking spray or tap with oil and cover the dough with plastic wrap. Let rise in a warm place until doubled in size 1 to 2 hours. After the dough doubles, punch it down with your fist and turn it out onto a floured surface. Knead the dough until smooth--about 5 minutes or so.
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It's a simple recipe with just flour, salt, butter, egg, yeast, sugar, oil and water. This dough calls for the shortest bread rise I've ever seen-just 10 minutes. (I did take the recipe option to allow mine to rise for an additional 30 minutes.) These get brushed with milk and baked for just 10-12 minutes.
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Prep your oven and baking dish. Heat the oven to 400°F. Grease a 9 x 13-inch baking dish with cooking spray, and set aside. Heat the liquids. In a microwave-safe bowl (or saucepan, see below), stir together the water and melted butter, then add in the milk and honey and stir until combined.
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Lightly spray a large clean bowl with cooking spray and place the dough in the bowl. Cover the bowl lightly with plastic wrap. Let rise for about 45 minutes to 1 hour at room temperature or until the dough is big, puffy, and about doubled in size. Spray a 13×9-inch baking pan with cooking spray. Gently deflate the dough.
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Place the rolls on the prepared baking sheet in six rows of four. Cover again and set aside to rise until double in size, about 1 hour. Preheat the oven to 375°F (190°C). Bake the rolls for 12 to 14 minutes or until lightly browned. Remove the rolls from oven and brush with melted butter.
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Overnight Instructions: Prepare the recipe through step 6. Cover the shaped rolls tightly and refrigerate for up to about 15 hours. At least 3 hours before you need them the next day, remove the rolls from the refrigerator, keep covered, and allow to rise on the counter for about 1-2 hours before baking.
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Warm liquid ingredients in microwave, then sprinkle with yeast. Stir in dry ingredients and mix until elastic dough forms. Cover and let rise 15 minutes. Preheat oven and grease 9x13-inch pan. Shape 20 dough balls in equal pieces on lightly floured surface and place in pan. Cover and allow second rise for 15 minutes.
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How to make yeast rolls. Step 1. Add the yeast and sugar to warm water and allow the yeast to bloom. This will take about 5 minutes. You'll know it's blooming when you see little puffs of expanded yeast float to the top and it gets nice and foamy. Step 2.
