Best Butter Rolls Ever

This is my daughter Tiffany's recipe for her "family famous" butter rolls. Yeasty, soft and tender, they truly are the best homemade dinner rolls I've ever eaten.

Tiffany uses the bread machine method to prepare the dough. I've added three other alternative methods.

Recipe Ingredients:

2 3/4 cups bread flour
2 tablespoons granulated sugar
2 teaspoons dry active yeast
1 teaspoon kosher or sea salt
1 large egg, lightly beaten
7/8 cup milk
1/4 cup butter, softened

Cooking Directions:

1. Directions for Dough Using Bread Machine: Place all ingredients into bread machine in the order recommended by the manufacturer. Select dough setting. When cycle is completed, remove the dough from the machine. Proceed with the instructions to shape and bake.
2. Directions for Dough Using Food Processor: Place milk, butter, egg, sugar, yeast and salt in bowl of food processor and pulse to dissolve yeast. Add the flour and process until a soft ball forms. Remove from processor and place in a large bowl that has been coated with oil, turning the dough once in the bowl to coat with oil, then cover the bowl with plastic wrap and set it in a warm place to rise for an hour, or until it doubles in volume. Proceed with the instructions to shape and bake.
3. Directions for Dough Using Dough hook: Place milk, butter, egg, sugar, yeast and salt in bowl of mixer and stir on low speed to dissolve yeast. Add flour and knead with dough hook to form a smooth and elastic dough, about 8 minutes. Remove dough from bowl and place in a large bowl that has been coated with oil, turning the dough once in the bowl to coat with oil, then cover the bowl with plastic wrap and set it in a warm place to rise for an hour, or until it doubles in volume. Gently deflate dough and proceed with the instructions to shape and bake.
4. Directions for Dough By Hand: Place milk, butter, egg, sugar, yeast and salt in large mixing bowl and stir to dissolve yeast. Stir in flour and knead on a lightly floured work surface to form a smooth and elastic dough, about 8 to 10 minutes. Place dough in a large bowl that has been coated with oil, turning the dough once in the bowl to coat with oil, then cover the bowl with plastic wrap and set it in a warm place to rise for an hour, or until it doubles in volume. Gently deflate dough and proceed with the instructions to shape and bake.
5. Shape the Rolls: Divide the dough into 12 equal parts and shape into smooth, rounded balls by gently stretching and tucking the ends of the dough under so that the tops are well-rounded and smooth.
6. Place dough balls in a lightly greased 13 x 9 x 2-inch baking pan. Cover with a sheet of plastic wrap or waxed paper, that has been lightly coated with cooking spray, and let rise in a warm place for 40 to 45 minutes, or until doubled in size.
7. Bake in a preheated 350°F (175°C) oven for 20 to 25 minutes, or until golden brown.
8. Cool rolls in pan on a wire rack for about 10 minutes before removing.

Makes 12 dinner rolls. (Recipe can be doubled.)

Recipe and photograph by Hope Cantil; copyright © 2012; property of CooksRecipes.com. See Terms of Use.