HOMADE LASAGNA RECIPES

Steps:

• Combine the ingredients for the dough. Place the yeast and warm water in the bowl of a stand mixer (or a large bowl, if mixing by hand), stir to combine, and let it sit until dissolved. Place the milk, egg, oil, sugar, and salt in a medium bowl and whisk to combine. Add this to the yeast mixture and stir until combined. Add all the flour and stir until it forms a shaggy dough.
• Knead the dough. Knead on low speed or by hand against the counter until smooth but slightly tacky (it should spring back when poked), 8 to 10 minutes.
• Let the dough rise 1 hour. Cover the bowl with a kitchen towel or plastic wrap. Let the dough rise in a warm spot until doubled in bulk, about 1 hour.
• Divide and shape the rolls. Dust your work surface with a little flour. Scrape the dough onto the flour. Using a bench scraper, divide the dough into 12 pieces. To shape into rolls, tuck the edges underneath to form a plump little package, then roll the dough against the counter or between your palms until round.→ Read more about this technique: How to Shape Dinner Rolls.
• Heat the oven and let the rolls rise again. Line a 9x13-inch baking dish with parchment paper and spray with cooking spray. Arrange the rolls inside the baking dish so that they are spaced a little apart. Let the rolls rise until they look pillowy and fill the pan, 30 to 40 minutes. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 375°F.
• Brush the rolls with butter. Melt the butter and brush it over the risen dinner rolls. This helps the tops to brown and keeps the crust soft.
• Bake the rolls 15 to 18 minutes. Bake the rolls until golden-brown, 15 to 18 minutes. Grasping the parchment paper, lift the rolls from the baking dish to a wire rack and let sit until cool enough to handle.

Steps:

• Combine the ingredients for the dough. Place the yeast and warm water in the bowl of a stand mixer (or a large bowl, if mixing by hand), stir to combine, and let it sit until dissolved. Place the milk, egg, oil, sugar, and salt in a medium bowl and whisk to combine. Add this to the yeast mixture and stir until combined. Add all the flour and stir until it forms a shaggy dough.
• Knead the dough. Knead on low speed or by hand against the counter until smooth but slightly tacky (it should spring back when poked), 8 to 10 minutes.
• Let the dough rise 1 hour. Cover the bowl with a kitchen towel or plastic wrap. Let the dough rise in a warm spot until doubled in bulk, about 1 hour.
• Divide and shape the rolls. Dust your work surface with a little flour. Scrape the dough onto the flour. Using a bench scraper, divide the dough into 12 pieces. To shape into rolls, tuck the edges underneath to form a plump little package, then roll the dough against the counter or between your palms until round.→ Read more about this technique: How to Shape Dinner Rolls.
• Heat the oven and let the rolls rise again. Line a 9x13-inch baking dish with parchment paper and spray with cooking spray. Arrange the rolls inside the baking dish so that they are spaced a little apart. Let the rolls rise until they look pillowy and fill the pan, 30 to 40 minutes. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 375°F.
• Brush the rolls with butter. Melt the butter and brush it over the risen dinner rolls. This helps the tops to brown and keeps the crust soft.
• Bake the rolls 15 to 18 minutes. Bake the rolls until golden-brown, 15 to 18 minutes. Grasping the parchment paper, lift the rolls from the baking dish to a wire rack and let sit until cool enough to handle.