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Side Dish
American
24 dinner rolls/12 sandwich rolls
1 hour 30 minutes
15 minutes
1 package active dry yeast
¾ cup warm water, divided
½ cup cooked, mashed DYPs®, at room temperature
4 tablespoons unsalted butter, divided
¼ cup sugar
1½ teaspoon sea salt
1 egg, lightly beaten
3 cups unbleached, all-purpose flour, plus more for dusting
Cooking spray
2 tablespoons sesame seeds
In a small bowl, add the yeast to ¼ cup of the warm water. Set aside until mixture foams, at least 5 minutes.
Place the mashed DYPs®, sugar, salt, 2 tablespoons of softened butter, and ½ cup of the warm water in a large bowl and whisk to combine. Add the beaten egg and the yeast mixture, stir to combine, and then add the flour.
Stir the mixture together with a wooden spoon, then turn the dough out onto a lightly floured surface and knead by hand for about 5 to 6 minutes, or until the dough is smooth and easily stretches. Form the dough into a ball. Coat another bowl with cooking spray, place the dough in the bowl, and lightly spray the top of the dough. Cover with plastic wrap and let rest in a warm place for at least 1 hour, or until the dough has double in size.
Remove the dough from the bowl and place on a lightly floured surface. Divide the dough equally into 24 sections for small dinner rolls or 12 sections for sandwich rolls, and roll into balls.
Line tow baking sheets with parchment paper and lightly coat them with the cooking spray. Place the rolls on the baking sheets–1 inch apart for the small rolls, 3 inches apart for the big rolls–and slightly flatten each with the palm of your hand. Brush the tops of the rolls with 2 tablespoons of the melted butter and sprinkle with sesame seeds. Cover the rolls with plastic wrap and return to a warm place for another hour, or until the rolls have double in size.
Preheat the oven to 375°F. Once heated, remove the plastic wrap and bake the rolls for 12 to 15 minutes, or until the rolls are light golden brown.
