Dinner Rolls
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Yield: 12 rolls
1/2 c. milk
2 T. butter
2 T. sugar
1/2 t. salt
1 Tbsp. active dry yeast (I use rapid-rise)
3 to 3-1/2 c. bread flour
1/4 tsp. ground ginger
Preheat oven to 400 degrees Fahrenheit (375 if using convection).
Grease 12 muffin cups.
Heat milk, butter, sugar, and salt in saucepan until butter is
melted. Transfer to mixing bowl and set aside to cool.
When milk mixture is barely warm to the touch, add yeast, 3 c.
flour, and ginger. Combine to form a soft dough. An additional
1/2 c. of flour may be added if dough is too sticky. Cover; let
rest 10 minutes.
Turn dough out onto floured surfaced and shape into long roll.
Divide into 12 equal-sized pieces, shaping into balls with palms
of hands. Place in muffin cups. Cover; let rise until doubled.
Bake 18-20 minutes, or until nicely browned. Cool 5 minutes; serve
immediately. If freezing rolls for later use, cool thoroughly (about
1 hour).
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