These rolls are light and yeasty, but hearty enough to make a sandwich on the next day (see mine below). I love a good roll!
I found this recipe in Santa Maria 3rd Ward’s Relief Society newsletter a few years back.
1/2 c. warm water
1/2 c. warm milk
1 large egg
1/3 c. butter, softened
1/3 c. sugar
1 tsp. salt
2 1/2 tsp. yeast
3 3/4 c. all purpose flour
1/4 c. butter, melted
In a large mixing bowl, combine warm milk and warm water. Add sugar and yeast and stir to dissolve. Set aside for 5-10 min. to allow yeast to activate. Add 1 egg and softened butter and mix to combine. Add flour and salt. Mix thoroughly. Dough will be sticky. Mix for 6 minutes or until dough pulls away from sides of bowl. Transfer dough to a greased bowl and cover with plastic wrap. Place in a warm, draft free place and let rise for approximately 45 minutes or until doubled in size. Spray or grease a 9×13 pan and grease hands liberally. Gently form slightly larger than golf ball size pieces of dough and place in pan. Cover with plastic wrap and allow to rise a second time. Preheat the oven to 400 degrees. Bake for 10-15 min. or until golden brown. Brush with melted butter and serve warm.
I took a hot one with butter on it to Matt when I picked him up from class. It was gone in 3 seconds! I asked him how he liked it and he said he wanted 10 more please!
