A Small Batch Thanksgiving –Scoop and Bake Dinner Rolls

Hey all, I know Thanksgiving isn’t for a couple of weeks yet but I work in retail and know I won’t have the time or energy to post this on Thanksgiving day.

In this season of thankfulness and gratitude, I just wanted to take a moment and tell you all how thankful and grateful I am that all you, my dear readers, have taken the time over the last year to spend time with me here on A Solitary Feast.  You constantly amaze me with your kindness and generosity of spirit.  You will never know how much that means to me.  Thank you so much.  Have a great Thanksgiving and a peaceful Holiday season.

Scoop and Bake Dinner Rolls

From Cook’s Country

2 ¼ cups all purpose flour

¼ cup sugar

1 tsp salt

2 ¼ tsp rapid rise yeast

1 cup lukewarm water (110 – 115 degrees)

6 TBS butter, softened

1 large egg

Adjust the oven rack to the middle position.  Heat the oven to 200 degrees.  Maintain temperature for 10 minutes then turn off the oven.  Grease the muffin tins.  Whisk 1 ¼ cup flour, sugar, salt and yeast in a large bowl.  Whisk water, butter, and egg until very smooth, about 2 minutes.  Add remaining flour and mix with a rubber spatula until just combined.  Cover bowl with greased plastic wrap and place in the warm oven until the batter is doubled in size, about 30 minutes.  Remove the bowl from the oven and punch the dough down.  Scoop the batter into the prepared muffin tins.  Cover with greased plastic wrap and let rise until the batter nearly reaches the rims of the muffin tins (let rise at room temperature), about 15 minutes.  Remove the plastic wrap and bake until golden, 14-18 minutes. Rolls can be stored in  and airtight container for up to 3 days. 

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