SCOOP AND BAKE DINNER ROLLS

Scoop and Bake Dinner Rolls image

Provided by budgiesntiels

Time 1h10m

Yield 12 rolls

Number Of Ingredients 7

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2 1/4 cups all-purpose flour
1/4 cup sugar
1 teaspoon salt
2 1/4 teaspoons fast rising yeast
1 cup water, heated to 110 degrees
6 tablespoons butter, softened
1 large egg

Steps:

Adjust oven rack to the middle position.
Heat oven to 200 degrees. Maintain temperature for 10 minutes, then turn off the oven.
Grease the muffin tins.
Whisk 1 1/4 cups flour, sugar, salt and yeast in a large bowl.
Whisk water, butter, and egg until very smooth, about 2 minutes.
Add remaining flour and mix with a rubber spatula unitl just combined.
Cover bowl with greased plastic wrap and place in the warm oven until the batter is doubled in size, about 30 minutes.
Remove bowl from the oven and punch the dough down.
Scoop the batter into the prepared muffin tins.
Cover with the greased plastic wrap and let rise until the batter nearly reaches the rims of the muffin tin ( let rise at room temperature), about 15 minutes.
Remove the plastic wrap and bake until the rolls are golden, 14 to 18 minutes.
Rolls can be stored in an air tight contain for 3 days.