|from the fridge overnight|
|1 hour from the fridge|
|with the pulled pork|
Makes 12 rolls
1 tablespoon active-dry yeast
1/2 cup warm water
1/2 cup milk (I used almond milk)
1 large egg
2 tablespoons vegetable oil
2 tablespoons sugar
1 teaspoon salt
3 cups all-purpose flour
1 tablespoon butter
1. In a stand mixer: stir the yeast into the warm water and let it sit until dissolved.
2. In a separate bowl, whisk together the milk, egg, oil, sugar, and salt. Add this to the yeast mixture and stir until combined.
3. Add all the flour and stir until it forms a shaggy dough.
4. Knead the dough at low speed for 8-10 minutes, until smooth but slightly tacky. It should spring back when poked.
5. Cover the mixing bowl and let the dough rise in a warm spot until doubled in bulk, about an hour.
6. Dust your work surface with a little flour and turn the risen dough out on top. Divide the dough into 12 pieces. Roll the dough against the counter or between your palms until round.
7. Line a 9x13 pan with parchment and spray with nonstick coating. Arrange the rolls inside the pan spaced a little apart*.
8. Let the rolls rise until they fill the pan roughly 30-40 minutes. While the rolls are rising, pre-heat the oven to 375°F.
9. Brush the rolls with butter. Melt the butter and brush it over the risen dinner rolls. This helps the tops to brown and keeps the crust soft. (I forgot this step)
10. Bake the rolls until golden, 15-18 minutes.
11. Lift the rolls from the pan using the parchment and let the rolls cool on a wire rack until cool enough to handle.
*At this point you can also cover the rolls and put into the fridge to rise over night for dinner the next day. The next day let the rolls come to room temp (about 1 hour) prior to baking. Then continue with step 8.