Rolls and buns
12, 1 1/2 oz. Rolls
1 1/3 Cups Water, warm
1 Packet Yeast
2 Tbsp. Granulated sugar
1 Bag Wild About Bread™ mix
1/4 Cup Flour
2 oz. Butter, melted
Preheat oven to 425° about one hour before you are ready to bake.
Prepare muffin tin, using a cup size approximately 3 inches in diameter. Grease each muffin cup with pan release spray.
Pour warm water into PrepPal™, add yeast packet and sugar, and whisk well until yeast is dispersed and sugar is dissolved.
Add Wild About Bread™mix, cover and shake PrepPal™ vigorously for 30 seconds to mix well, turning PrepPal™ over, back and forth, and horizontally, until all flour is incorporated. Open lid and using a rubber spatula, scrape down top of lid, sides and bottom of PrepPal™.
Close lid and snap two of the five snaps. Set PrepPal™ in warm area until dough has doubled in size, approximately 2 to 3 hours. Open PrepPal™ once during the proofing time, scraping down sides and top of PrepPal™ again, close and place in warm area.
Sprinkle a scant tablespoon of flour on to cutting board or work surface.
Scrape dough from PrepPal™ onto flour. Sprinkle another 1 to 2 Tbsp. of flour over dough.
Flatten dough with hands, shaping into a rectangle, short end towards you. Fold short end over top of the opposite short end. Sprinkle again with a tiny amount of flour, pushing dough away from you using heels of both hands, and shaping again into a rectangle. Repeat these steps a few times, turning the dough a half turn each time. Repeat until dough is easier to handle and less sticky.
Shape dough into a mound. Using a sharp knife, kitchen scissors or dough cutter, cut small walnut size pieces of dough, rolling each piece into a ball. If dough is too sticky to roll, sprinkle a tiny bit of additional flour over the dough or on your hands. Try spraying your hands with a small amount of pan release if too hard to roll. Place three walnut sized balls in each muffin cup, arranging the balls like a three leaf clover. Repeat until all the dough is used. Don’t worry if the dough is not placed perfectly into the muffin cups. As the dough proofs again, all your mistakes will disappear!
Cover muffin tin with kitchen towel and place in a warm spot until almost doubled in size, about 1 to 3 hours.
Bake rolls on center rack in oven for about 18 to 23 minutes, rotating pan once during the baking time. Rolls are fully baked when the color is a light golden brown. If unsure, lift a roll from cup using a metal spatula. Bottom of rolls should be a rich golden brown. Do not over bake or rolls will be dry.
Remove pan from oven and brush top of rolls immediately with the melted butter.*
Cool slightly before removing from pan.
*Variations for some fun toppings might include sprinkling tops with coarse sea salt after brushing with butter. Try sprinkling toasted sesame seeds, poppy seeds or celery seeds over the top after brushing with butter. These little rolls, when split in half horizontally, make an excellent carrier for building ‘sliders.’