SCOOP AND BAKE DINNER ROLLS

Steps:

• Adjust oven rack to the middle position.
• Heat oven to 200 degrees. Maintain temperature for 10 minutes, then turn off the oven.
• Grease the muffin tins.
• Whisk 1 1/4 cups flour, sugar, salt and yeast in a large bowl.
• Whisk water, butter, and egg until very smooth, about 2 minutes.
• Add remaining flour and mix with a rubber spatula unitl just combined.
• Cover bowl with greased plastic wrap and place in the warm oven until the batter is doubled in size, about 30 minutes.
• Remove bowl from the oven and punch the dough down.
• Scoop the batter into the prepared muffin tins.
• Cover with the greased plastic wrap and let rise until the batter nearly reaches the rims of the muffin tin ( let rise at room temperature), about 15 minutes.
• Remove the plastic wrap and bake until the rolls are golden, 14 to 18 minutes.
• Rolls can be stored in an air tight contain for 3 days.