1 Blue Moon roll mix
1 ⅓ c Water, warm not hot
2 tsp Lemon juice or apple cider vinegar
1 Egg + 1 yolk
6 Tbsp Butter, room temperature (should be soft)
1 egg + 1 tsp water for top of rolls before you place in oven (optional)
Butter/grease/spray 9” round pan.
In a bowl combine water, lemon juice and eggs.
Using a stand mixer fitted with the paddle, pour roll mix into bowl.
Turn the mixer on to the slowest/lowest setting.
Slowly add the liquid to the dry mix.
Mix for about a minute while it comes together.
Increase the speed to medium and beat until sticky and uniform, about 3-5 mins.
Working with generous 1/3c dough at a time, shape into balls using wet hands.
Place in the pan.
Cover pan with plastic wrap and let rise at room temp until doubled in size, about an hour.
Risen rolls can be refrigerated for up to 4 hours.
Adjust oven rack to middle low. Heat oven to 375
Lightly beat the remaining 1 egg and 1T water and a pinch of salt.
Brush rolls lightly with egg mixture.
Bake until tops are golden brown, about 35-40 mins, rotating halfway through baking.
(You can temp rolls, I temp to 195-200 degrees) Do not under bake rolls.
Let cool on a wire rack for at least 30 mins before eating.