Bread Basket: Yeast Rolls

Ingredients

2 sticks unsalted butter, melted and divided
1/2 cup white sugar
1-1/4  cups cold half and half
1 (.25 ounce) package active dry yeast
1 egg, beaten
1 teaspoons salt
3-1/2 cups bread flour


Directions

Preheat oven to 400 degrees

In a saucepan, over medium heat, gently heat the half and half, sugar, and butter.  Do not allow to boil. 

In a small bowl prepare the yeast as instructed on the package. (My package had no preparation noted so I just dumped it in.)  In a large bowl, add 1 1/4 cup flour and prepared yeast. Stir the flour and yeast until well combined, and set aside.

Using about a 1/4 of the heated liquid mixture temper the egg to prevent it from scrambling when combined with the heated liquid.



Add tempered egg to the flour, then pour the remainder of the warm liquid mixture into flour mixture.   

OPTIONAL STEP:  Using a hand mixer, beat on low speed for 1 minute and then on high speed for three minutes.

This mixture will be fairly wet. Don't worry because you're now going to...

Add the remaining flour and salt to the mixture. 

Using clean hands stir this combine until the mixture becomes a doughy texture.

Generously flour a surface with about 1/4 cup of flour, and knead the dough 100 times...this can be your bicep/tricep/shoulder workout for the day!

Generously grease a bowl with vegetable or canola oil.  Turn the dough once. Cover the bowl with a lid or damp towel and refrigerate for 2 hours.  The dough should double in size.

(The next time I make these rolls I'll finish taking the pics of the steps! Sorry!)

 Remove from refrigerator and punch down the dough.

Spread a THIN layer of melted butter on the bottom of a 9 X 13 glass baking dish.

Using a serrated knife or dough cutter, evenly cut the dough into the number of rolls you would like, up to 24 pieces.

Form the pieces into your desired shape.  Dip each dough roll in butter before placing in the baking dish.  Brush the top of each roll with additional butter when placed all have been arranged in the baking dish.  You do not need to space out your dough.

Cover the pan with a damp towel and let the dough rolls rise in a warm place for about 1-1 1/2 hours.  When you remove the cloth before cooking *VOILA* the dough should have spread out due to the active yeast! Don't punch them down this time.

Bake the rolls just before you are ready to serve your meal.   Bake for 10-14 minutes or until golden. Keep an eye on them after 10 minutes. When they come out of the oven brush them with more melted butter.