Dinner Rolls: Taste Test Tuesday- Part One

Double-Quick Dinner Rolls

Here is our ingredients: salt, sugar, flour, egg, yeast and water. Pretty easy so far, huh? Here's the recipe from one of the church cookbooks I have:

1 c. warm water

1 pkg. active dry yeast

2 Tbsp. sugar

2 1/4 flour

1 tsp. salt

1 egg

2 Tbsp. soft shortening

In bowl, dissolve yeast in water. Stir sugar, half of flour and salt into the yeast. Beat with spoon until smooth. Add egg and shortening. Beat in rest of the flour until smooth. Scrape sides of bowl and cover with cloth. Let rise in warm place until double in size, about 30 minutes.

Grease 12 muffin cups. Stir down raised dough; spoon into muffin pan, filling cups half full. Again, let rest until dough reaches tops of muffin cups, 20-30 minutes. Bake 15-20 minutes in 400 degree oven.

Here is the dough all combined and ready to raise.

Here is the dough after it had raised for 30 minutes.

Here's my little babies after they had raised and were ready to be cooked. I let them raise a little higher than the recipe said because I like fluffy rolls.

Here's the finished product. Don't they look good??

Review: These were beautiful in their looks, but they were a little dry! Anyone have any ideas of how to solve this problem? If so, leave a comment. They were defnitely edible, just not like the kind you get in the restaurant.