downeast rolls

These buttery rolls are surprisingly light, perfect for soaking up the broth from the lobster bake.

Downeast Dinner Rolls

1 tablespoon dry active yeast
1/4 cup sugar
1/2 cup warm water
3 cups flour, plus more for rolling
1/2 cup warm milk
1/2 cup canola oil, plus more for greasing proofing bowl and baking pans
1 teaspoon salt, plus more for sprinkling on top
1 egg, beaten
2 tablespoons unsalted butter, melted

In a large mixing bowl, dissolve yeast and sugar in water.  Let stand for 5 minutes.  Mix in 1 cup of flour.  Add milk, oil, and salt.  Mix until evenly blended.  Add remaining flour and mix with a dough hook on low speed until dough is smooth and pulls into a ball, about 3 to 4 minutes.

Lightly grease a large bowl and add the dough.  Cover with a towel and set in a warm place.  Let dough rise until doubled in size, about 2 hours.  Punch dough down and turn it out onto a lightly floured board.

Roll dough into a log about 23-inches long and using a bench scraper or a sharp knife, cut the dough into 18 even-sized pieces (each about 1 1/4-inch wide).

Roll each piece into a round shape and place it into a greased Pyrex rectangular baking dish.  Place rolls so that they are just barely touching each other.  Cover rolls with the towel and allow to rise for 1 1/2 hours.

Preheat oven to 400 degrees.  Brush beaten egg on top of rolls. Bake for 20 to 25 minutes.  While rolls are still warm, brush with melted butter and sprinkle lightly with salt.

Makes 18