Easy Homemade Dinner Rolls
1 package quick-acting active dry yeast (or 2 1/4 tsp bulk quick acting yeast, I use SAF instant)
1 1/3 cup milk (105 to 115F degrees)
3 to 3 1/2 cups flour or whole wheat flour
3 tablespoons extra virgin olive oil
1 tablespoon sugar
1 teaspoon salt
1 tablespoon melted butter
Dissolve yeast in warm milk with sugar in electric mixer bowl. Stir in 1 cup flour, oil, and salt. Beat until smooth. Stir in enough remaining flour, scraping dough from side of bowl, until soft dough forms (mine always requires all the flour, your climate may act differently). Cover and let rise in warm place until double, about 45 minutes. Preheat oven to 400 degrees F. Punch down dough in center and fold over a few times. Prep two cast iron skillets or stoneware bakers, or a 13x9 baking dish with non-stick cooking spray. Separate dough into 12 pieces. I use a digital scale to make sure all twelve pieces are the same weight. Roll into balls, pinching the dough together with your fingers at the bottom. Place rolls into baking dish, leaving about 1/2" space between each. I overcrowded mine as you can see, but I didn't want to use a second pan. I have also used a 9 by 13 glass baking dish and they came out great, I just like the way they look in the cast iron pan. Brush with melted butter; sprinkle with coarse salt. Bake until crust is light golden brown, about 15-20 minutes. Immediately remove from pan. Store loosely covered.
These rolls are wonderful. I really love the flavor of the melted butter and coarse salt too. Give them a try. If you would like to try par-baking these rolls and freezing them for a later time, check out Amanda's website for more detailed instructions.