KitchenAid 60-Minute Dinner Rolls

KitchenAid 60-Minute Dinner Rolls

Yield: 24 Cloverleaf rolls
Rise: 22 Minutes
Bake: 425ºF for 12 minutes

1/2 cup low-fat milk

1/4 cup sugar

2 teaspoons salt 
3 tablespoons butter 
3 packages (or 6 3/4 tsps.) of dry active yeast 
1 1/2 cups warm water
(105 – 115F) 
5–6 cups all-purpose flour



 
In a small saucepan, stir milk, sugar, salt and butter together. Heat over low heat until butter melts and sugar dissolves. Cool until lukewarm.
Dissolve yeast in warm water in warmed mixer bowl. 

Add lukewarm milk mixture and 4 1/2 cups flour to yeast mixture, and using a dough hook, mix on low speed for about 1 minute. With the mixer still going, add remaining flour, 1/2 cup at a time, and mix about 1 1/2 minutes, or until dough starts to clean the sides of the bowl. Knead on low speed for about 2 more minutes, or until dough is smooth and elastic – the dough will still be slightly sticky to the touch.

Place dough in a greased bowl, turning it to grease the top. Cover the dough with a clean, dry dish towel, and let it rise in a warm place, free from draft, for about 15 minutes (I let mine rise for about 20-22 minutes).

 

Turn the dough onto a lightly floured surface, and divide into 24 equal pieces. Then divide each piece into thirds and roll into balls. Place 3 mini dough balls into each muffin cup. Cover the muffin pan with the dish towel, and let the dough rise for about 15 minutes.Bake at 425ºF for 12 minutes, or until the rolls are golden brown. Remove from pans immediately, and cool on wire racks. Brush with melted butter if desired.