Knead Free Dinner Rolls

I stopped making these after I got a KitchenAid mixer. They are great rolls if you don't have time to knead. Here it is as I found it on the Internet years ago.

Melt-in-Your-Mouth Holiday Dinner Rolls

This is a traditional recipe from my wife Nancy Spence's family. These dinner rolls are a big hit during holiday meals - where a double recipe served 24 people, including seven under the age of seven, last Christmas! The little people loved 'em.

Ingredients:

1/3 cup sugar
2 teaspoons butter
1 teaspoon salt
1 pkg. dry yeast
1 egg
3 1/2 cups flour

Directions:

In a large bowl mix the sugar, butter and slat into 1 cup of boiling water. Let cool to lukewarm. Dissolve yeast into 1/2 cup lukewarm water. Beat egg. Add yeast and egg to first mixture, then add flour - don't over-mix. Cover, let rise, poke down.

Turn half of the dough out onto a floured board. (NB. The dough is very sticky - don't give into the temptation to add flour!) Roll out to form a rectangle roughly 8x4 inch. Brush with flour, roll up jelly-roll fashion and slice off 1-inch pieces. Place slices into buttered muffin tins and brush the tops with butter. Repeat for balance of dough. Let slices rise in the tins once more. Bake at 375 degrees F. for 15 minutes or at 400 degrees F. for 10-12 minutes. Makes about 16-20 rolls.

Note: you can refrigerate this dough after preparing the rolls in the muffin tins and before the second rising. You can then pull the rolls out 2 to 2 1/2 hours before baking to let them rise the second time. This procedure works well for busy holiday meals - the dough can be prepared the day before the big day and set aside (if you have enough refrigerator shelf space!) Then pull the muffin tins out a few hours before serving to sit at room temperature and rise before baking. They are best served straight from the oven to the table, where the delicate butter and yeasty aromas help them live up to their name.
- Contributed by Ryck Lent