For Easter, I was in charge of deviled eggs and rolls. I found this roll recipe in Maine Ingredients, Fresh and Fabulous Recipes from The Junior League of Portland, Maine. My sister-in-law, flavorista Rose, is a fabulous cook and she regularly turns to her Junior League cookbooks for great recipes.
These rolls were a bit decadent for a bread, but their yeasty, soft richness worked very well on the Easter table. I doubled the recipe, it was a perfect fit for my Kitchen Aid mixer and for serving a crowd.
Adapted from Downeast Dinner Rolls, Maine Ingredients
1 pkg. yeast
1/4 cup sugar
1/2 cup warm water
3 cups flour, divided, plus a touch more for rolling
1/2 cup warm milk
1/2 cup oil, plus a touch more for greasing proofing bowl and baking pans
1 tsp. salt
1 egg, beaten
2 Tbsp. butter, melted
In a large mixing bowl, dissolve yeast, sugar and water. Let stand for 5 minutes. Mix in 1 cup of flour. Add milk, oil and salt. Mix until evenly blended. Add remaining flour and mix with a dough hook on low speed until dough is smooth and pulls into a ball, about 3 – 4 minutes.
Lightly grease a large bowl and add dough. Cover with a linen towel and set in a warm place. Let dough rise until doubled in size, about 2 hours. Punch dough down and turn it out onto a lightly floured board. Roll dough into a big log and using a bench scraper or a sharp knife, cut the dough into 18 even-sized pieces.
Roll each piece into a round shape and place into a greased baking pan. Rolls should be placed so that they are just toughing each other. Cover rolls and allow to rise for 1 1/2 hours.
Preheat oven to 400°F. Brush beaten egg on top of rolls. Bake for 20 – 25 minutes. While rolls are still warm, brush with melted butter.