Muffin Tin Dinner Rolls

Clearly, Meredith was inspired by The Muffin Tin Cookbook, by Brette Sember. She decided to adapt a recipe for muffin tins on her own when we were going to a family dinner. Not wanting to bring another dessert, she tried a bread recipe instead.

Much of the recipe is based on the Better Homes and Gardens dinner rolls recipe, however, these rolls are much bigger. The original recipe quoted 24-36 rolls, while Meredith's recipe resulted in sixteen rolls.

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Muffin Tin Dinner Rolls

by Meredith Burbidge June-1-2012

Much of the recipe is based on the Better Homes and Gardens dinner rolls recipe, however, these rolls are much bigger. The original recipe quoted 24-36 rolls, while Meredith's recipe resulted in sixteen rolls.

Ingredients

• 1 package active dry yeast
• 1/4 cup water
• 1 tsp sugar
• 1 cup milk
• 1/4 cup sugar
• 1/3 cup vegetable shortening
• 3/4 tsp salt
• 4 cups all-purpose flour
• 1 egg, beaten (for egg wash)

Instructions

1. Combine yeast with 1/4 cup warm water and 1 tsp sugar, mix and let sit for 10 minutes.2. In a small saucepan on medium heat, stir together milk, sugar, shortening, and salt until warm (120-130 degrees Fahrenheit) and the butter is almost melted.3. Using a standing mixer, combine 1 1/2 cups flour and yeast and continue to mix. Using the low setting, slowly add the milk mixture and let combine for 30 seconds, scraping the sides of the bowl.4. Increase speed to medium and slowly add the remaining flour. Continue to beat for three minutes.5. Remove dough from mixer and shape into a ball. Rub dough with 1 tsp oil, place in a large bowl and cover with plastic wrap. Let dough rise for one hour.6. After dough has risen, grease enough muffin tins for sixteen items.7. Divide dough in half. Divide each half again three more times until you have sixteen pieces. Roll each piece on a lightly floured surface and place into the greased muffin tins. Cover, and let rise for an additional 30 minutes.8. While dough is rising, preheat oven to 375-degrees.9. Brush rolls with egg wash using a pastry brush and bake for 12-15 minutes, or until golden. Remove from tins and let cool on wire racks.

Details

Prep time: 1 hour 50 mins Cook time: 15 mins Total time: 2 hour 5 mins Yield: 16 rolls

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