dinner rolls

Ingredients

• 2 1/4 cups (280g) all-purpose flour
• 1/2 teaspoon salt
• 1/4 cup (57g) unsalted butter, softened
• 1/2 cup (120ml) lukewarm milk
• 1/2 teaspoon active dry yeast

Instructions

1. In a large bowl, whisk together the flour and salt.
2. Cut in the softened butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
3. In a small bowl, dissolve the yeast in the lukewarm milk. Let stand for 5-10 minutes until foamy.
4. Add the yeast mixture to the flour mixture and mix until a dough forms.
5. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic.
6. Place the dough in a greased bowl, turning to coat. Cover with a damp cloth and let rise in a warm place for 1-1.5 hours, or until doubled in size.
7. Preheat oven to 375°F (190°C).
8. Punch down the dough and divide into 12 equal pieces.
9. Shape each piece into a roll and place on a baking sheet.
10. Bake for 12-15 minutes, or until golden brown.

Notes

• For softer rolls, cover the rolls with a sheet of foil for the last 5-10 minutes of baking.
• Use a sharp knife to cut a slit on top of each roll before baking for an open-faced appearance.
• Store leftover rolls in an airtight container at room temperature for up to 3 days.