Mini Dinner Rolls

1) Combine 3.5 cups of flour with the instant yeast, salt and sugar in a large mixing bowl.

2) Put milk and butter into saucepan and heat until the milk is warm, and butter is beginning to melt.

3) Pour butter mixture into bow of dry ingredients. Mix with fork or wooded spoon to make a rough dough. Add remaining flour if it's too wet.

4) Then use both hands or dough hook on electric mix to mix dough till smooth and silky.

5) Put dough into a greased bowl and cover the top with plastic wrap. Leave it in a warm place.

6) Dough should rise in an hour and doubled in size. Punch the air our of the dough with fist and place it on a floured surface.

7) Greased or line baking sheet. Pull pieces of dough and roll into size of ping pong balls. Place balls of dough on baking sheet, 1/4 inch apart. You should get about 30 balls.

8) Preheat oven to 425F.

9) Cover the balls of dough with a kitchen towel, let it rise in a warm place for 30 minutes.

10) Mix beaten egg with milk and salt.

11) When balls have puffed up, brush balls with egg mixture.

12) Sprinkle one roll of balls with sesame seeds, the next roll with poppy seeds and the next with raisins. Alternatively, you can leave it plain. I like mine with anchovies on the top.

13) Bake the buns for 15 minutes. Remove them to cooling rake and serve immediately.

Chef's Note & Story

Click on Photos to see how each roll can be used as mini sliders or sandwiches.