homemade rolls

There's a bit of a friendly competition between the women in my family over who makes the best rolls. Well, I wouldn't say a competition really, since we all make delicious rolls. One sister rolls hers really tight so there's lots of buttery layers, one sister makes delicious half-wheat and half-white rolls that are light and flavorful, one sister makes more loose layers that are perfectly golden brown on top and our mother makes hers in perfect little balls. She has perfected the "pinch and tuck" with the dough and always "pats the baby" when she lays them in the pan.

A few years ago my sister went off the beaten path and made herb rolls for Sunday dinner. Everyone "ooh"ed and "ahh"ed over them. She had brushed the tops with melted butter and sprinkled on kosher salt and fresh rosemary and thyme. They were delicious and they became the most popular variation on our Sunday dinner rolls for several months. No matter what shape you take with this dough, it always turns out delicious.

1/4 cup butter

3/4 cup water
3/4 cup milk
2 cups all-purpose flour + 1 1/2 - 2 cups (added in later)
2 Tablespoons dry yeast
1/3 cup sugar
1 1/2 teaspoons kosher salt
1 egg

Microwave the butter with the milk and water in a glass measuring cup for 2 minutes until hot to the touch but not boiling. Whisk together dry ingredients in a stand mixer. Pour in warm liquid and mix on low for 2 minutes until smooth. Beat in the egg (it should be stretchy). Add 1 1/2 - 2 cups of flour until the the edges are clean. Knead with the mixer on medium-low for 5 minutes until the dough is soft and only slightly sticky when pinched (be careful to not add too much). Cover and let rest for 10 minutes.

Preheat oven to 375 degrees. Shape into rolls* and lay on a sheet pan sprayed with non-stick spray. Cover with a cloth (I like to use large flour sack towels). Let rise in a warm place for 20 - 30 minutes until they've plumped up. Bake for 12 - 15 minutes.

*The way I like to make rolls is in a crescent shape. I take about a 1/3 of the dough and roll out on a floured surface until very thin (about 1/4 inch) and spread generously with melted butter. Then, using a pizza cutter I cut the round dough into about 12 or 14 triangles. Starting with the biggest end, I roll towards the smallest end and tuck the small part under. You can also do the herb variation by rolling into round balls and brushing the tops with melted butter. Sprinkle with kosher salt and fresh rosemary and thyme.