Cooking Instructions
- 1
Line a 9×13” baking pan with parchment paper, set aside. Add sugar, water and yeast to the bowl of your standing mixer fitted with the dough hook. Let the mixture sit for 5-10 minutes until foamy. Once yeast is foamy, and the butter, milk and egg or egg substitute and stir to combine.
- 2
Add 3 cups of flour and ½ tablespoon salt and knead with dough hook. Add more flour gradually, as needed until a slightly-tacky ball forms.
- 3
Grease a large bowl and transfer the dough to the bowl. Cover with a damp cloth and set in a warm place to rise for about 1 hour, or until doubled in size.
- 4
Flour your counter. Once dough has doubled, flour your hands and squeeze it to remove the gas. Cut dough & form 12 equal size balls, roll until smooth.
- 5
Place the dough balls into the prepared baking sheet evenly spaced into 4 rows of 3. Cover with a damp towel and let rise in a warm place until doubled in size (about 30-60 minutes) – do not let the towel touch the top of the rolls. When the rolls have risen about halfway, preheat your oven to 375 degrees F
- 6
Bake the risen rolls in the preheated oven for 25-30 minutes.
Remove the dinner rolls from the oven and immediately brush them with melted butter and sprinkle with sea salt.
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