SPONGE METHOD DINNER ROLLSEmploying an older method of mixing dough, longer fermentation produces superior taste and texture.
1/2 cup warm water (100 to 110 degrees F)
1 envelope Fleischmann's Active Dry Yeast
2 to 2 1/2 cups all-purpose flour
1/4 cup warm milk (100 to 110 degrees F)
1/4 cup butter or margarine, softened
2 tablespoons sugar
1/2 teaspoon salt
1 egg, beaten
Poppy or sesame seed, optional
Place 1/2 cup warm water in a large bowl. Sprinkle in yeast; stir until dissolved. Add 1/2 cup flour; stir until smooth. Cover; let rise in warm, draft-free place until light and spongy, about 1 hour.
Stir sponge down; add milk, butter, sugar, salt, and 1/2 cup flour. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes to 1 hour.
Punch down dough; turn out on to lightly floured surface. Divide dough into 12 equal pieces; shape as desired. Place rolls, about 2 inches apart on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
Brush rolls with beaten egg. If desired, sprinkle with poppy or sesame seed.
Bake in preheated 375 degree F oven for 15 to 20 minutes or until golden. Remove from sheet; serve warm.
ROLL SHAPES (PICTURED):KNOTS: Divide dough into 12 pieces; roll to 9-inch ropes. Tie loose in center of each rope.
ROSETTES: Divide dough into 12 equal pieces; roll to 12-inch ropes. Tie loose knot in center of each rope. Bring bottom end up and tuck into center of roll; wrap top end around and tuck under roll.
POSY ROLLS: Divide dough into 12 equal pieces; roll into smooth balls. Let rise as directed. Just before baking, with scissors, make 6 snips, 3/4-inch deep, around perimeter of each ball.
Makes 12 Rolls
Nutrition Information Per Serving: Serving Size: one roll, Serving Weight: 1.6 ounces (46 grams), Calories: 130, Total Fat: 4 g, Saturated Fat: 2.5 g, Cholesterol: 10 mg, Sodium: 140 mg, Carbohydrates: 20 g, Dietary Fiber: <1 g, Sugars: 3 g, Protein: 3 g
Source: Fleischmann’s Yeast