Equipment: Digital scale (preferred), 8″ Baking Pan, 2 oz scoop, Stand-up mixer with paddle attachment, Cooling rack, Measuring cups and spoons, Mixing bowls, Clean tea towel or cover

Before You Dive In – Prep: please read!

• Melt the butter
• Warm the water
• Bring egg to room temp
• Move oven rack to center
• Grease baking pan (we use an 8″ round cake pan)

Step 1: Whisk together the dry ingredients in the bowl that attaches to the sand-up mixer or large mixing bowl. If using the stand mixer, attach the bowl.

Step 2: In the liquid measuring cup that holds the water, add the melted butter, egg and vinegar. Whisk to combine.

Step 3: Turn the mixer to low and slowly pour in the wet mixture. When combined, scrape down the sides and increase speed to medium. Blend for at least 3 minutes. Turn the mixer off and scrape down the sides of the bowl to form a rough ball of dough. The dough will be very sticky and thick.

Step 4: Use a 2 oz scoop (#16 with a blue handle) to scoop out dough. Alternatively, you may use a 1/3 measure cup. If you fill the scoop evenly with the edge, you should have 9 total rolls. Place rolls near each other, as the close proximity helps the rolls to keep their shape and rise up. They will hug tightly as they puff up. A helpful trick here is to wet the scoop in between each roll to prevent the dough from sticking inside the scoop. Damp fingers also helps. Keep a cup of water near you to dip the scoop and your fingers in.

Step 5: Cover the pan and allow rolls to rise in a warm area for up to an hour. They should puff up considerably and rise to the edge of the pan. Preheat oven to 400 F/200 C after 30 minutes of rise time.

Step 6: Bake in the center of a preheated oven for about 25 minutes. Tops of rolls will appear a lovely golden brown. The internal temperature should read 200 F/93 C.

Step 7: Remove rolls and brush with melted butter if desired. Transfer to a cooling rack. Pull apart and serve warm.

Enjoy!