Quick Yeast Rolls

Prep: 20 min., Stand: 5 min., Rise: 45 min., Bake: 15 min.

Make these rolls up to one month ahead. Wrap cooled rolls loosely in aluminum foil, place in a zip-top plastic freezer bag, and freeze. Heat foil-wrapped rolls in a 325° oven for 30 minutes or until warm.

Yield: Makes 2 dozen

Ingredients

• 1  (1/4-oz.) envelope active dry yeast
• 1/4  cup  warm water (105° to 115°)
• 1  teaspoon  sugar
• 2  tablespoons  sugar
• 2  tablespoons  butter, softened
• 1 1/4  teaspoons  salt
• 1  large egg
• 1 1/4  cups  milk
• 4  cups  all-purpose flour
• 2  tablespoons  melted butter

Preparation

1. Stir together yeast, 1/4 cup warm water, and 1 tsp. sugar in a 2-cup glass measuring cup; let stand 5 minutes.

2. Beat 2 Tbsp. sugar, softened butter, and salt at medium speed with a heavy-duty electric stand mixer until creamy. Add egg, milk, and yeast mixture, beating until blended. Gradually add flour, beating at low speed until smooth. Turn dough out onto a well-floured surface, and knead until smooth and elastic (2 to 3 minutes). Place in a well-greased bowl, turning to grease top.

3. Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in bulk.

4. Preheat oven to 400°. Punch dough down; turn dough out onto a floured surface. Divide dough into 24 pieces; shape into balls. Place in 2 greased 9-inch square pans. Cover and let rise in a warm place (85°), free from drafts, 15 minutes.

5. Bake at 400° for 15 minutes or until golden. Brush tops with melted butter, and serve immediately.