This Is How I Roll

Such a lazy post title, I know. What, you expect me to come up with both content and a photo and a snappy title on the same day?  Jeez. 

There are very few things that I have made repeatedly.  As in, more than once.  That is because most things that I cook don't turn out that well the first time.  So I assume the recipe is a bad one.  It's only recently starting to dawn on me that maybe the more one makes a dish, the better one gets at making it and the better that dish turns out.  Craaazy, right?  I'm still processing it.

But I have made these dinner rolls several times, because they came out perfectly the first time, and I haven't had a bad batch since, which must mean that they are very forgiving.  They're just dinner rolls; nothing fancy, no bacon or sparkling sugar or truffles, but they're soft and and just a little buttery and good. The recipe is from King Arthur Flour. 

• 3 1/2 cups flour
• 2 teaspoons instant yeast
• 2 tablespoons potato flour
• 3 tablespoons dry milk
• 2 tablespoons sugar
• 1 1/2 teaspoons salt
• 4 tablespoons soft butter
• 2/3 cup water
• 1/2 cup milk

Combine all of the dough ingredients in a bread machine set on the dough cycle to make a soft, smooth dough.  Allow the dough to rise for 60 to 90 minutes, until it's about doubled in bulk.

Gently deflate the dough, and transfer it to a lightly greased work surface.  Divide the dough into 16 equal pieces. Round each piece into a smooth ball. Lightly grease two round cake pans. Space 8 buns in each pan. Cover the pans, and allow the buns to rise till they're crowded against one another and quite puffy, about 60 to 90 minutes. Towards the end of the rising time, preheat the oven to 350°F. Uncover the buns, and bake them for 22 to 24 minutes, until they're golden brown on top and the edges of the center bun spring back lightly when you touch it.  Remove the buns from the oven, and brush with melted butter.