Continue to mix the dough until it is smooth and elastic, about 2 minutes. Make sure there isn’t any dry flour on the bottom of the mixing bowl.
Move the dough to a lightly greased large mixing bowl and use your hand to knead the dough to form a smooth round ball.
Turn the smooth dough seam side down. Cover the bowl tightly with plastic wrap and let the dough rise until it has doubled in size. This takes about 1.5 to 2 hours.
Grease your baking pan with butter.
When the dough has risen, punch it down. Then transfer it to a lightly-floured counter or baking board.
Divide the dough into 9 equal pieces.
Working with 1 piece of dough at a time (cover the rest with plastic wrap) to form each small roll. Use your fingers to stretch the dough, pinching the edges together at the bottom and rolling it between your palms to form a smooth ball.
Then transfer the dough ball,, seam side down, to the already greased baking pan.
Repeat for the remaining dough balls, and arrange them in the baking pan.
Lightly cover them with plastic wrap and let them rise again until almost double in size. Make sure they don’t rise above the rim of the pan.
Preheat oven to 340F.
Gently brush dinner rolls with egg wash mixture and bake from 25 to 30 minutes, rotating the pan half way.
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