Dinner Rolls

Serve these with butter on the side. They're fantastic right out of the oven!


October 2007 | By Melanie Jimenez
Dinner Rolls
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at a glance

Main Ingredient

Bread

Type

Side Dishes

Preparation Time

00:00:00


Date Published

October 2007

Serve these with butter on the side. They're fantastic right out of the oven!

More homemade bread recipes: Homemade Glazed DoughnutsHerbed Focaccia
Hand-rolled Pizza, Stuffed BriochePizza Dough

Yield 36 to 40 plain dinner rolls,
      depending on size 
Prep Time
10 to 15 minutes,
      plus 8 to 10 minutes of mixing and
      2 hours total proofing time 
Baking Time
15 to 20 minutes

3 teaspoons active dry yeast
2 cups milk, warmed to 105°F to 115°F
1/3 cup granulated sugar
5 cups bread flour
2 cups cake flour
1 tablespoon salt
1/2 cup butter (4 ounces), softened

For the egg wash
1 egg
1 tablespoon water
pinch salt

1  In a small bowl dissolve yeast in milk, and let stand for 8 to 10 minutes. Transfer mixture to the mixing bowl of a freestanding mixer.

2  Stir the sugar into the yeast mixture. Dump all the flour into the bowl and begin mixing at low speed with a dough hook.

3  When the mixture turns shaggy and loose, begin adding the salt. After that is done, add the butter in thumb-sized pieces.

4  Check the dough's hydration at 7 minutes of mixing. The dough should not feel too wet; if it does, sprinkle in a tablespoon of flour at a time until it sweeps the sides of the bowl clean. Keep the mixer on low speed: maximum mixing time should be 10 minutes total.

5  Pinch a portion of the dough (far from the hook) and see if it springs back. Your thumbprints should remain in place after you have let go of the dough–that means dough is ready for bulk-proofing.

6  Transfer the dough into a large, lightly-oiled bowl. Cover with plastic wrap. Let the dough rise in a draft-free area of your home for 1 hour to 1 1/2 hours (depending on how warm the day is or in that space).

7  Punch down the dough and transfer to a working surface lightly dusted with flour. Slice the dough into four portions; then into 10 parts of dough each (you will get a total of 40 doughb alls). Cover the dough you aren't shaping with a lightly dampened kitchen towel.

8  Shape each piece into a ball, then place shaped balls on a baking sheet lined with bake paper, 2 inches apart (12 to 15 rolls will fit in one pan). Brush lightly with egg wash (simply whisk all egg wash ingredients together) and sprinkle with sesame or poppy seeds if desired. Preheat oven to 400F while the dough balls are proofing or rising. Let proof for 15 to 20 minutes until double in size.

Bake for 20 to 25 minutes, or until nice and golden brown. Serve warm.




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