Traditional Recipe - Logan's Roadhouse Butter Dinner Rolls
Sorry you didn't care for the 'quickie' version recipe - I like the other simply because it is different. I've baked yeast bread and rolls since I was 8 and THIS will be more to your liking I think...have fun!
Logan's Roadhouse Butter Dinner Rolls
1/2 Cup warm water (105-110 degrees)
1 teaspoon granulated sugar
1 package active dry yeast
1/2 Cup warm milk (105-110 degrees)
1/3 Cup butter, softened
1/3 Cup granulated sugar
1 Teaspoon salt
3-3/4 Cups all-purpose flour (you may use slightly less, or slightly more)
2 Tablespoons butter
2 Tablespoons honey
Dissolve 1 teaspoon sugar in warm water. Add yeast, and let set until mixture gets foamy, about 15 minutes. Add warm milk, 1/3 cup sugar, butter and salt, mixing well. Mix in egg and yeast mixture. Add flour approximately 1/2 cup at a time, you may not need all the flour. Knead with mixer using dough hook attachment or by hand, on floured surface about 10 minutes, until the dough is smooth and elastic.
Butter surface of a large bowl, add dough. Turn dough, so surface is coated with butter. Cover with a clean kitchen towel and let rise in warm area until double in size (about 1 hour). When dough has doubled, punch dough to deflate. Shape rolls into desired shape. Place shaped rolls on greased baking sheet or into baking container you will be using. Cover with a clean kitchen towel and rise in a warm place about 20-30 minutes.
Preheat oven to 400 degrees.
Melt 2 Tablespoons butter and mix in honey. Brush generously on tops of oven ready rolls. If there is any butter mixture left over, save and top rolls again when they are removed from the oven. Bake in a preheat oven for 10-15 minutes, or until golden brown.
BREAD MACHINE DIRECTIONS:
Proof yeast in warm water with 1 teaspoon sugar in a small bowl. Set aside for several minutes to get foamy. Put dough ingredients into bread machine in order given, using a lightly beaten egg. Add foamy yeast mixture and set bread machine on your roll setting.
When cycle is complete, shape and rise rolls as directed. Top with glaze and bake as directed above. If there is any extra glaze after topping, brush remaining glaze on rolls after removing from oven.
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