Scoop and Bake Dinner Rolls

Scoop-and-Bake Dinner Rolls

Makes 12

In step 3, use an ice cream scoop to transfer the sticky batter to the muffin tin.

2 1/4	cups  all-purpose flour
1/4	cup  sugar
1	teaspoon  salt
1	envelope (2 1/4 teaspoons)  instant or rapid-rise yeast
1	cup  water , heated to 110 degrees
6	tablespoons  unsalted butter , softened
1	large egg

1. Adjust oven rack to middle position and heat oven to 200 degrees. Maintain temperature for 10 minutes, then turn off oven. Grease muffin tin.
2. Whisk 1 1/4 cups flour, sugar, salt, and yeast in large bowl. Whisk in water, butter, and egg until very smooth, about 2 minutes. Add remaining flour and mix with rubber spatula until just combined. Cover bowl with greased plastic wrap and place in warm oven until batter has doubled in size, about 30 minutes.
3. Remove batter from oven and heat oven to 375 degrees. Punch dough down. Scoop batter evenly into muffin tin. Cover with greased plastic wrap and let rise at room temperature until batter nearly reaches rims of muffin cups, about 15 minutes. Remove plastic and bake until rolls are golden, 14 to 18 minutes. Serve. (Rolls can be stored in an airtight container at room temperature for 3 days.)
Make Ahead: After being covered with greased plastic wrap in step 3, the batter can be refrigerated in the muffin tin for up to 24 hours. When ready to bake, let the batter sit at room temperature for 30 minutes before proceeding with the recipe.