Dinner Roll Recipe for bread-makers or small KitchenAid-type mixers

1 ½ cups water
3 tsp. active dry yeast
4 tsp. sugar
4 ½ cups break flour
1 tsp. salt
1 tbls. Nonfat dry milk
1 tbls. Shortening
1 ½ tbls. Butter
1 egg

Mix yeast and sugar together in warm water. Let sit while the yeast begins to get foamy. Add 2 cups of bread flour to yeast mixture and begin stirring. Then add all the remaining ingredients and continue stirring.

If you are using a KitchenAid-type mixer, use the dough hook or paddle. Continue on a lower setting until a nice ball of dough forms. Let it run for about 8 minutes and add flour slowly if the dough is too sticky. The moisture in the air impacts the dough, so you’ll use more flour on humid or rainy days. Then cover the dough in the bowl with a towel and let rise about 1 hour until doubled in size.

If you are using the bread-maker, select the dough-only setting and let it run its course.

Dump the dough out on a floured work surface and punch it down.

For dinner rolls, form mounds that depending on the pan you are using, will fill the area by half. Be sure to grease the pan first. I made three balls a little smaller than a ping-pong ball and placed them in a muffin tin.

For Kaiser rolls, I rolled out a long rope of dough and tied a loose knot leaving long ends. Then I took each end and wrapped it around the opening of the knot. Pinch the two ends together under the roll and set on a greased cooking sheet.

Cover the rolls with a cloth and let rise until doubled in size. Brush the rolls with a wash made of an egg-white and about 2 tbls. milk. I sprinkled sesame seeds on top of my Kaiser rolls. Cook in a 400 degree oven for 12-15 minutes or until golden brown. Enjoy!