Bakery Dinner Rolls

Ingredients

• 3 tablespoons butter melted
• 2.3 teaspoons yeast dry
• 1 large egg yolk lightly beaten
• 1.8 cups flour all-purpose divided
• 0.5 teaspoon salt 
• 2 tablespoons sugar 
• 0.7 cup water (100° to 110°)

Equipment

• bowl
• frying pan
• baking sheet
• baking paper
• oven
• knife
• whisk
• wire rack
• muffin liners
• measuring cup

Directions

1. Dissolve sugar and yeast in 2/3 cup warm water in a small bowl; let stand 5 minutes. Stir in butter.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife.
3. Combine 75 ounces (about 1 1/2 cups) flour and salt in a large bowl, stirring with a whisk.
4. Add yeast mixture to flour mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 4 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
5. Place dough in a large bowl coated with cooking spray, turning to coat. Cover and let rise in a warm place (85), free from drafts, 1 hour or until doubled in size. (Press two fingers into the dough. If indentation remains, the dough has risen enough). Punch dough down; cover and let rest 5 minutes.
6. Divide dough into 12 equal portions, shaping each into a ball.
7. Place 1 dough ball in each of 12 muffin cups coated with cooking spray. Cover and let rise 20 minutes or until doubled in size.
8. Preheat oven to 40
9. Gently brush dough with egg yolk.
10. Bake at 400 for 13 minutes or until browned. Cool in pan on a wire rack for 2 minutes.
11. Remove rolls from pan.
12. Serve warm, or cool completely on wire rack.
13. Orange-Fennel
14. Add 1 1/2 teaspoons grated orange rind and 1 teaspoon crushed fennel seeds to flour mixture. Omit egg yolk glaze. Arrange 12 dough balls, 2 inches apart, on a baking sheet lined with parchment paper.
15. Bake at 400 for 10 minutes or until browned.