Rhodes Rolls

🧂 Ingredients

• 1½ cups warm water

  110° to 115° F, which is nice and warm, but not hot
• ¼ cup granulated sugar

  divided
• 2¼ teaspoons 1 packet active dry yeast
• 4 cups all-purpose flour
• 1 tablespoon diastatic malt powder

  not malted milk powder – I recommend King Arthur brand
• 1 teaspoon salt
• ¼ cup canola oil

Instructions

• 1 In a small bowl or measuring cup, combine the warm water and 1 teaspoon of
  sugar. Sprinkle the yeast over the water and let it sit for 5 minutes until it
  becomes frothy on top. 
• 2 In the bowl of a stand mixer fitted with the dough hook, combine the remaining
  sugar, flour, malt powder, and salt. 
• 3 Pour the activated yeast mixture and canola oil into the dry ingredients, then
  mix on low speed until a shaggy dough forms. The dough will be stiff at first,
  but just keep kneading and it will come together. Press the dough down into the
  bowl with a rubber spatula if needed. 
• 4 Knead the dough on medium-low speed for 5-7 minutes, or until it becomes smooth
  and elastic, and is no longer sticky.
• 5 Lightly flour your work surface and divide the dough into 12 equal portions. I
  like to weigh the dough and divide that amount by 12, to ensure all the rolls
  are the same size. 
• 6 To shape the rolls, gently flatten a piece of dough into a rough 2” square and
  then fold the edges over into the center. Continue pinching the edges into the
  center until you have a tight ball. Then pinch the center to seal it closed.
  Roll the dough ball, seam side down, on the counter a few times to really seal
  it. 
• 7 Place the rolls in a 9×13-inch baking dish that has been lightly greased with
  nonstick cooking spray and cover with plastic wrap (lightly spray the plastic
  first, so it doesn't stick to the rolls) or a clean dish towel. Place in a warm
  spot to rise, until the rolls have filled the pan and almost doubled in size,
  about 1-2 hours. 
• 8 Preheat oven to 375° F. Bake the rolls for 18-20 minutes, or until they are
  golden brown. 
• 9 Top with one of the variations below, if desired. The honey-butter variation is
  shown in the photos. 

Nutrition Info