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Italian-Style Rolls



Place the kneader attachment onto the stand mixer.
Proof the yeast with 1 teaspoon sugar in 3/4 cup water for 10 minutes or until foamy.
In the stainless steel mixing bowl place 3-1/2 cups flour, salt, 1 tablespoon sugar and melted butter.
When the yeast has proofed add to the bowl along with 3/4 cup warm water.
Start kneading adding in more flour only if needed (total kneading time should take about 8 minutes) do not add in too much flour or the buns will be heavy, when finished kneading the dough should feel soft but semi-sticky and smooth and should stick to your hands only slightly when removing from the bowl.
Remove the dough to a very lightly flour-dusted surface; cover with clean tea towel and let rest 5 minutes.
Shape into a ball (the dough will come together nicely after resting).
Place into a large greased deep glass bowl.
Cover and let rise for about 60-90 minutes.
To check if the dough is ready to be punched down, very gently stick two fingers about 1/2-inch into the dough, the dough is ready when the finger marks remain.
Punch down dough and slice in half.
Slice each half into 4 even pieces.
Shape each piece into a round ball.
Place balls spacing well apart onto a 10 x 15-inch greased baking sheet (2 balls across and 4 balls down).
Cover and let rise 30-40 minutes.
Bake at 375 for about 22 minutes or until light golden brown.