30 Minutes Rapid Rolls
& 1/4 cup
416g + 1/4 cup (32g) bread flour or all purpose flour
16g instant yeast
57g melted butter
In a bowl or measuring cup, add warm milk, sprinkle sugar, and yeast over warm milk. (This is to make sure that the yeast is still good)
Stir to combine, and allow to stand for 5 minutes.
Meanwhile get all the other stuff ready.
Preheat oven to 200C.
Lightly grease your baking tray.
In your mixer bowl with dough hook attached, add 3 1/4 cup flour, and salt.
On your lowest setting mix in egg and melted butter.
Then pour in your frothy yeast mixture.
Allow to mix until dough comes together, and sides of bowl is clean. Dough will be sticky.
Add a little more flour tablespoon at a time if needed, I used a total of 3&1/4 cup flour.
Tip dough out on lightly floured surface, and divide into 12 pieces with well floured hands.
Shape into 12 rolls.
Place on baking tin, covered with damp tea towel, and allow to rest for 10 minutes.
Bake for 8-12 minutes on center rack or until lightly golden brown.
Remove from oven and immediately brush with melted butter.
Remember not to use yeast that are old or close to expiration date.
If you are using rapid rise yeast, mix it with warm milk and sugar, but allow to rest until frothy (5-10 minutes)
Adapted from Kate at i heart eating