Quickie dinner rolls from our November 2020 Tasting article "Feast Day." Photograph by Douglas Merriam.
Quickie Dinner Rolls
Makes approximately 2 dozen
Lillian Montoya says she’s grateful that her former mother-in-law taught her how to make a prune pie with plums from their trees in Questa. “And to this day, I still make her dinner roll recipe, which isn’t just for the holiday!”
1½ cups warm water
1 package yeast (2¼ teaspoons)
1 stick unsalted butter, melted*
¼ cup sugar
1 egg, beaten
4 cups all-purpose flour
1 teaspoon salt
In a small bowl, dissolve yeast and sugar in warm water; allow to sit for 10 minutes.
In a large bowl, mix together all ingredients, adding additional flour as needed, and knead to form a smooth dough. Cover and allow to rise in a warm place for one hour or until dough has doubled in size.
Punch down dough and form individual rolls that are 2 inches square and 1 inch thick. Place the rolls touching each other on a jelly roll pan and bake at 375° for 18–22 minutes or until lightly browned. If the rolls are getting too brown, tent them with foil.
Separate the rolls and serve immediately or store cooled rolls in a plastic bag for up to 3 days.
* Montoya says that the original recipe called for margarine, but she likes butter better.