Quick Dinner Rolls
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Makes: 12 rolls
1/2 c. milk
2 T. butter
2 T. sugar
1/2 t. salt
2-1/4 t. yeast
1 egg, beaten
3 c. all-purpose flour
1/8 t. ground ginger
1/2 c. additional all-purpose flour (if needed)
1 egg white
Preheat oven to 400F (375 if using convection). Grease 12
muffin cups.
In small saucepan heat milk, butter, sugar, and salt until
butter has melted. Transfer to mixing bowl; cool.
When milk mixture has cooled so that it is slightly warm (about
100-105F), blend in yeast, egg, 3 cups flour, and ground ginger
(dough will be soft). Stir in remaining flour if needed to make
a cohesive dough. Cover; let rest 10 minutes.
Divide dough into 12 pieces. Roll into balls and place in
muffin cups. Cover; let rise until doubled.
Brush surface with egg white and sprinkle with poppy seeds.
Bake 18-20 minutes, or until nicely browned. Remove from oven
and cool 5 minutes; serve immediately. If freezing rolls for
later use, cool thoroughly (about 2 hours).
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