Dinner Rolls

I love soft, squishy, slightly sweet dinner rolls.These beautiful homemade dinner rolls are perfect for both first-time bakers and well seasoned cooks.The rolls go with anything and at any meal, be it breakfast or dinner.I love to have them at my mornings.Making your own dinner rolls is surprisingly easy, and when you taste these buttery, pillow-light rolls, you'll agree they are superior to any store-bought variety.

INGREDIENTS:

Active Dry Yeast - 1pocket
All Purpose flour (sifted) - 3cup
Sugar - 1/4tsp(as per ur taste)
Milk - 1/2cup
Egg - 1
Butter - 3tsp
Salt - 3tsp(as per ur taste)

METHOD:

Dissolve I pocket of dry yeast in a warm water. The water should be warm enough otherwise it will kill the yeast. After it dissolved add one beaten egg, sugar and salt into the yeast and mix well. Now add 1 cup of flour into the mixture and beat well. In the mean time add the butter in the milk and microwave for 3 mins just to warm the milk. Pour the melted butter and milk and mix well. Add the remaining flour and form very sticky wet dough. Place this on a floured cutting board and start the kneading process. Sprinkle some flour and knead for about 8-9 minutes. You have to knead this until it has a very nice, elastic consistency. If necessary sprinkle some flour and knead well.

Now place the dough in a mixing bowl and coat well with 2 tsp of vegetable oil. Cover the bowl using the towel and let it double in size for 1-11/2 hours. After raised, place the dough again on the cutting board and sprinkle some flour for not sticking. Form the dough in a square shape with hands and cut it in to the 8 equal pieces. Now take one of the pieces and place it in palm and form a nice round shape. Do the same for other pieces.For shaping the dinner rolls see here.

Place the balls into the greased pan with an inch or inch and half distance. Let the balls to rise for 30-40 minutes or let it raise them until they touch each other and give a dinner rolls look. Bake it for 350f for 20 to 25 minutes or until golden brown. Done.