Dinner Rolls

https://www.afarmgirlsdabbles.com/rhodes-rolls/

Ingredients

• 1½ cups warm water 110° to 115° F, which is nice and warm, but not hot
• ¼ cup granulated sugar divided
• 2¼ teaspoons 1 packet active dry yeast
• 4 cups all-purpose flour
• 1 tablespoon diastatic malt powder not malted milk powder – I recommend King Arthur brand
• 1 teaspoon salt
• ¼ cup canola oil

Instructions

1. In a small bowl or measuring cup, combine the warm water and 1 teaspoon of sugar. Sprinkle the yeast over the water and let it sit for 5 minutes until it becomes frothy on top.
2. In the bowl of a stand mixer fitted with the dough hook, combine the remaining sugar, flour, malt powder, and salt.
3. Pour the activated yeast mixture and canola oil into the dry ingredients, then mix on low speed until a shaggy dough forms. The dough will be stiff at first, but just keep kneading and it will come together. Press the dough down into the bowl with a rubber spatula if needed.
4. Knead the dough on medium-low speed for 5-7 minutes, or until it becomes smooth and elastic, and is no longer sticky.
5. Lightly flour your work surface and divide the dough into 12 equal portions. I like to weigh the dough and divide that amount by 12, to ensure all the rolls are the same size.
6. To shape the rolls, gently flatten a piece of dough into a rough 2” square and then fold the edges over into the center. Continue pinching the edges into the center until you have a tight ball. Then pinch the center to seal it closed. Roll the dough ball, seam side down, on the counter a few times to really seal it.
7. Place the rolls in a 9×13-inch baking dish that has been lightly greased with nonstick cooking spray and cover with plastic wrap (lightly spray the plastic first, so it doesn't stick to the rolls) or a clean dish towel. Place in a warm spot to rise, until the rolls have filled the pan and almost doubled in size, about 1-2 hours.
8. Preheat oven to 375° F. Bake the rolls for 18-20 minutes, or until they are golden brown.
9. Top with one of the variations below, if desired.

Notes

• Classic Butter: Brush the hot rolls with 3 tablespoons of melted butter and sprinkle over 1 teaspoon of flaky sea salt.
• Honey Butter: Combine 2 tablespoons of honey with 3 tablespoons of melted butter. Brush the honey butter over the hot rolls, then sprinkle 1 teaspoon of flaky sea salt over the top.
• Herb Butter: Combine 3 tablespoons melted butter, 1 teaspoon minced fresh parsley, 1 teaspoon minced fresh chives, and ½ teaspoon minced fresh rosemary. Brush this over the rolls and sprinkle with 1 teaspoon of flaky sea salt.
• Garlic-Parmesan Butter: Combine 3 tablespoons of melted butter, 1 teaspoon of minced fresh parsley, and ½ teaspoon of garlic powder (not garlic salt). Brush this over the hot rolls. Then sprinkle ¼ cup grated Parmesan cheese over the top, plus 1 teaspoon flaky sea salt.