When I cook, it's mainly in batches of usually 4 portions, one for that day, the other three for the freezer. Every month a halt has to be called to actually free up freezer space, which is where I'm at. I had however run out of rolls, so another batch of 12 was called for. This particular recipe is equally good for dinner or burger rolls, just adjusting the number of rolls per batch. Today is dinner rolls, which are great for things like fried eggs or bacon.
This recipe is easy in that the yeast, warmish water, salt, honey/sugar get mixed with most of the flour, with the rest of the flour gradually added until the dough gets to the right consistency. i use a mixer with a dough hook, but it's equally easy hand kneading.
The dough ready for the first proving.
Having been covered, after an hour on a worktop it's doubled in size.
The dough is lightly punched down, and divided into the quantity and size you want (in this case it's 12). They're covered with some loose cling film and have a second prove for 30 minutes.
15 minutes or so in the oven until the tops turn golden brown and they're ready. I brush the tops with some melted butter as soon as they come out of the oven.
The other bonus is the incredible smell in the kitchen after 10 minutes baking.