The Week of Rolls, Part 3

This dinner roll is for when you want a flavorful but lighter white dinner roll. It can be made as large rolls, suitable for sandwiches or burgers, or as smaller pieces placed in a round layer pan.

EVERYDAY ROLLS

1-1/4 cups warm water
6 tsp yeast
4 cups flour
4 tsp gluten powder
2 tbsp powdered milk
1 tbsp sugar
1-1/2 tsp salt
1 egg, warmed to room temperature
2 tbsp butter, cut into small pieces

Pour the water in your mixing bowl or bread machine bucket; sprinkle the yeast over it to soften, and add the remaining ingredients in the order given. Process according to the directions in my bread tutorial (are you tired of hearing about that yet?). After the dough has kneaded and risen for 15 minutes, punch down and divide into 12 pieces for large rolls, or 18 pieces for small rolls. Form into balls, arrange on a baking tray for the large rolls, or in two 8" or 9" layer pans for small rolls, brush the top with warm milk if desired, and let rise until doubled in size. Bake the rolls for 15 to 18 minutes, until nicely browned.
And, look! It's yet another picture of dinner rolls that looks very much the same as the ones from earlier this week. I need to work on that.

Have a nice weekend, everyone, and try some fresh rolls if you have time!