Dinner rolls
Photo taken by tedkaiserphoto.com.
This is one of my favorite recipes for homemade dinner rolls.
Ingredients
1 cup (250 ml) of warm water
2 packages (16 grams) of active dry yeast
1/2 cup (115 grams) unsalted butter, melted
1/2 sugar (115 grams)
3 large eggs, at room temperature
1 teaspoon salt
4 1/4 cups (470 grams) all-purpose unbleached flour, plus extra for kneading
1/4 teaspoon olive oil
Directions
Using a large bowl, dissolve the yeast in warm water and let stand until foamy for about 5 minutes.
Stir in the melted butter, sugar, eggs and salt. Mix until incorporated.
Add the flour, 1 cup at a time while mixing with a wooden spoon. Transfer the dough to a lightly floured work surface. Knead the dough until it is smooth and elastic for about 5 -7 minutes. The dough should be soft but not sticky. If the dough is too sticky, add more flour.
Form the dough into a large ball and transfer it to a lightly oiled bowl. Cover with plastic wrap and let it rise in a warm, draft-free spot until it doubles in bulk for about 1 1/2 – 2 hours.
Line a baking sheet with parchment paper (baking) paper.
Punch down the dough and turn it out onto a clean work surface. Divide the dough into 24 equal pieces. Roll each piece against the work surface into a small round ball about 2 inches in size. Cover loosely with kitchen towel and let them rise until puffy and doubled in size for about 30-40 minutes.
Position a rack in the lower third of the oven, and preheat to 375F (190C).
Place the balls on the prepared pan, spacing them evenly out. Ensure the pieces have enough space so they don’t expand together when baking in oven.
Bake for about 17 minutes or until puffed and golden brown. Serve immediately.
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Category: Recipes
Hi Suzanne, we made these yesterday and they turned out great! I say “we” because I started them and did the kneading, but was out when it needed to be “punched”, so Matt took care of that part andwe baked them together. Our over is small and a little sketchy, so we ended up baking a tray of six rolls for about eight minutes each and had 18 rolls in the end.
I’d love our opinion on how they might turn out with just one package of yeast. My mother is a baking queen and she mentioned that as a suggestion because of the amount of flour.
I’m also thinking about sticking with the recipe’s directions (e.g. the two packs of yeast), but using whole wheat flour.
I’m really glad you served us these rolls, because it’s inspired me to try some different things with them! I’ve never made bread before, but now I know that I can! Growing up, my mom always made rolls in a pan, so I’m thinking of trying to make them ths Friday to bring to my inlaws for Easter.
Glad to hear your dinner rolls turned out!
You can also glaze them with a bit of egg yolks before you bake them in the oven. It will give the rolls a nice golden color.
Thanks! I actually glazed them with a little butter once they were out of the oven. It’s something my mom always does with bread and rolls.
They are not authentic without caraway seeds on top