Food Network Magazine Dinner Rolls

Directions

• 1)

  Combine the yeast, a pinch of the sugar and 1/2 cup warm water in a large bowl and let stand until foamy, about 5 minutes. Stir in the beaten egg, salt and the remaining sugar and 1 1/2 cups warm water. Add 5 cups flour and stir until a soft, sticky dough forms. Add 1 stick (1/2 cup) butter and stir until combined, then add the remaining 1 cup flour and stir until a stiff dough forms. Transfer to a floured work surface and knead until smooth, about 5 minutes, adding a few tablespoons flour if the dough is sticking. Transfer to a buttered bowl, cover with plastic wrap and let rise until doubled in size, about 1 hour.

• 2)

  Punch down the dough and knead a couple of times; cover and let rest 15 minutes. Turn out the dough onto a lightly floured surface and roll out to 3/8 inch thick. Cut out rounds using a floured 2 3/4-inch cutter (you should get 24-30 rounds). Reroll the scraps and cut out more rounds, if possible.

• 3)

  Melt the remaining 10 tablespoons butter in a small saucepan. Remove 2 tablespoons melted butter to a small bowl and set aside for brushing. Dip both sides of each dough round in the saucepan of butter, letting the excess drip off. Fold the rounds in half and arrange open-side up in a 9×13-inch glass baking dish. Cover with plastic wrap and let rise until almost doubled in size, about 1 hour.

• 4)

  Preheat the oven to 400°F. Remove the plastic wrap and bake the rolls until golden, rotating the pan halfway through, 20 to 25 minutes. Brush the tops with the reserved 2 tablespoons melted butter and let cool slightly in the pan, about 10 minutes.