Texas Rolls

I always seem to be on a quest for something. As soon as I fulfill one I am off on another. This time I wanted to find nice soft rolls. Any I have made have had a tendency to be heavy. Not quite right for stuffing with bacon or whatever takes your fancy. I wanted something soft that would squish round the filling snugly like a blanket therefore not spilling a drop of the precious contents on the floor or my nice clean shirt. Something light that takes minimal effort to bite through to taste the ambrosia waiting inside. Something tasty that when soaking up the delicious juices of whatever it is enfolding complements the flavour perfectly. A lot to ask maybe but I will not be beaten. I wandered around blogs and theses rolls caught my eye. It has come to my notice that the American way appears to be to use all purpose/plain flour and not bread flour as I had been using.
I found this recipe on Julie's lovely blog, Peanut Butter and Julie . It's as rich as any recipe you would expect from the southern states of America but soft light and lovely.

Yeasty Texas-Sized Dinner Rolls
Makes 12
3 cups flour
1 teaspoon salt
1 cup whole milk
5 tablespoons butter, in pieces
4 tablespoons sugar
2 1/2 teaspoons active dry yeast
2 large eggs, lightly beaten
Extra-virgin olive oil
Combine the flour and salt in the bowl of a standing electric mixer and whisk to blend.
In a medium saucepan, heat the milk to 180F degrees.

Add 4 tablespoons of the butter and 1 tablespoon of the sugar; stir to dissolve the sugar and melt the butter.

Let the milk mixture cool to 115F degrees.
Stir in the yeast and let sit for 10 minutes, until foamy.

Add the remaining 3 tablespoons of sugar and stir to dissolve. Add the yeast mixture to the flour mixture and stir to combine.

Add the eggs and knead the mixture, using the dough hook, on medium speed until a dough forms into a ball and pulls away from the sides of the bowl, about 6 minutes.

While kneading, add up to 1/4 cup extra flour, 1 teaspoon at a time, if necessary for allowing the dough to pull away from the sides of the bowl.
Grease a large bowl with olive oil. Transfer the dough to the bowl and turn to coat with the oil. Cover the bowl with a towel and let rise in a warm place until the dough has doubled in size, about 2 hours.
Grease a nonstick muffin pan with the remaining tablespoon of butter.

Divide the dough into 12 equal pieces. On a smooth, flat surface, cup your hand over 1 dough piece and gently roll it against the surface to form a smooth ball.

Repeat with the remaining pieces.

Divide the dough balls between the muffin cups.

Cover with a towel; let rise in a warm pace for 30 minutes.

Uncover; let rise until the dough rises 2 inches above the pan, about 1 1/2 hours more.
Preheat the oven to 200.C/400.F/Gas6 .

Bake the rolls until they are puffed and golden brown, 8 to 10 minutes. Let cool slightly in the muffin pan before serving.
Notes

I used half white plain flour and half wholemeal plain/cake flour
I used buttermilk instead of whole milk as I had some in the fridge.
I didn't use a muffin tray but formed them into round shapes on a baking tray
Thank you Julie they were delicious.