Hey guys, remember those school cafeteria hot roll? These are right up there with them.
These hot rolls are to die for. Simple to make. They are so light & fluffy & they came out 5" tall. The only thing that could make them better is if I had cake yeast available to use instead of powdered yeast.
04Take each piece of dough & shape into balls that are smooth on top by bringing sides down &tucking them underneath, pinching together on the bottom.
05Spray dark colored pie plate with pan spray , generously. Before placing the roll in pan,rub the top of the roll in the pan coating spray to coat the top of roll. Next, place roll, seam side down , in the pie plate. Repeat for all rolls. Do not crowd rolls. You just want them barely touching when you put them in, as they will rise & expand. If too crowded, they will not cook properly.
06Cover with tea towel, and let rise until the buns have doubled in size. At the start of the rising, I preheat oven to 325° & set the rolls on top of the stove toward the back where the heat vents out. Only takes about 20-30 minutes to get to size.
07When ready to bake, mix 1 egg with 2 Tablespoons cold water. Take a pastry brush or a new, cheap wooden handled paint drush with not so thick bristles & gently brush the tops of rolls with egg wash.
08Place in oven on middle rack & bake 20-25 minutes, or until golden brown.
09Remove from oven gently & place the pie plate on cooling rack & allow to rest at least 10 minutes before serving.