One whiff of these fragrant rolls, and you’ll be counting the minutes until you can take them out of the oven! Depend on a this classic.

Prep: 30 MIN
Total: 2 HR 15 MIN
Servings: 15

By Betty Crocker Kitchens

Ingredients: 

Directions:

1. In a large bowl, stir 2 cups of the flour, the sugar, 1/4 cup butter, salt and yeast with a wooden spoon until well mixed. In a 1-quart saucepan, heat the water and milk over medium heat, stirring frequently, until very warm and an instant-read thermometer reads 120°F to 130°F. Add the water mixture and egg to flour mixture. Beat with an electric mixer on low speed 1 minute, stopping frequently to scrape batter from side and bottom of bowl with a rubber spatula, until flour mixture is moistened. Beat on medium speed 1 minute, stopping frequently to scrape bowl. With a wooden spoon, stir in enough of the remaining flour, about 1/2 cup at a time, until dough is soft, leaves side of bowl and is easy to handle (dough maybe slightly sticky).
2. Sprinkle flour lightly on a countertop or large cutting board. Place dough on floured surface. Knead by folding dough toward you, then with the heels of your hands, pushing dough away from you with a short rocking motion. Move dough a quarter turn and repeat. Continue kneading about 5 minutes, sprinkling surface with more flour if dough starts to stick, until dough is smooth and springy. Spray a large bowl with the cooking spray. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in a warm place about 1 hour or until dough has doubled in size. Dough is ready if an indentation remains when you press your fingertips about 1/2 inch into the dough.
3. Spray the bottom and sides of a 13×9-inch pan with the cooking spray. Gently push your fist into the dough to deflate it. Divide dough into 15 equal pieces. Shape each piece into a ball; place in pan. Brush with melted butter. Lightly spray sheet of plastic wrap with cooking spray; cover the pan loosely with the plastic wrap, sprayed side down. Let rise in a warm place about 30 minutes or until dough has doubled in size. Remove plastic wrap.
4. Move the oven rack to a low position so that top of the pan will be in the center of the oven. Heat the oven to 375°F. Bake 12 to 15 minutes or until golden brown. Remove from pan to a cooling rack. For a softer crust, brush tops of rolls with room-temperature butter, using a pastry brush. Serve warm or cooled.

Expert Tips:

• After placing rolls in pan, cover tightly with foil; refrigerate 4 to 24 hours. Before baking, remove foil and cover loosely with plastic wrap. Let rise in a warm place about 2 hours or until dough has doubled in size. If some rising occurred in the refrigerator, rising time may be less than 2 hours. Bake as directed.
• Cloverleaf Rolls: Grease 24 regular-size muffin cups with cooking spray. Make dough as directed–except after pushing fist into dough to deflate it, divide dough into 72 equal pieces. Shape each piece into a ball. Place 3 balls in each muffin cup. Brush with butter. Cover loosely with plastic wrap; let rise in a warm place about 30 minutes or until dough has doubled in size. Bake as directed. Makes 24 rolls.
• For dinner rolls: shape each piece of dough into a ball, pulling edges under to make a smooth top. Place balls, smooth side up, in greased pan.
• For cloverleaf rolls: shape each piece of dough into a ball, pulling edges under to make a smooth top. Place 3 balls, smooth side up, in each muffin cup

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Flavored Butters

Prep: 10 MIN
Servings: 15

Ingredients:

Herb: 1 to 2 Tbsp chopped fresh herb (chives, oregano, tarragon or thyme), 1 tsp lemon juice and ¼ tsp salt.

Garlic: ½ tsp paprika, 1/8 tsp pepper and 2 cloves garlic, crushed

Mustard: 1 Tbsp fresh parsley, 2 Tbsp mustard and ¼ tsp salt

Lemon-Chive: 2 Tbsp lemon juice, 1 tsp fresh chives, 1 tsp grated lemon peel

Cinnamon: 2 Tbsp cinnamon, 1 tsp sugar

Directions:

To make flavored butters, mix together ingredients for flavor(s) of butter desired until well combined. Use immediately, or cover and refrigerate until ready to use. If desired, you can roll the butter into wax paper or saran wrap to slice after refrigeration.