This is the easiest roll recipe as all you need is to gather all the measured ingredients into a big bowl, knead and let rise. There is no two part step like the regular bread making where the wet ingredients are mixed first, dry ingredients are sifted together and mixed in increments..
2 cups warm water
2 tbsp dry yeast (I used RED star, rapid rise)
1/2 tsp salt
2/3 cup nonfat dry milk powder
1/3 cup sugar
1/2 cups bread flour
1 egg white + 1 tbsp milk, lightly beaten for the glaze
Mix the water, sugar, butter, salt, dry milk, eggs and 5 c. flour
together until combined. Add the last 1/2-1 c. of flour to the dough (if the dough is too sticky ). If using a kitchen aid mixer, let the mix knead on high for 5 minutes until the dough becomes slightly
stiff and stretchy.
Rise the dough until doubled in size. About 1 hr (2 hr tops if the house is cold)
dough into balls and place 30 rolls on a cookie sheet (5 rolls by 6 rolls).
Second rise on a cookie sheet until the rolls begin to touch. Brush the tops with beaten egg whites and milk.
Bake at 350
degrees on the middle rack for 25-30 minutes. Butter tops after roll are out of