Dinner Rolls Recipe
User Reviews
5
Dinner Rolls Recipe
Description
The Dinner Rolls Recipe combines warm whole milk around 110°F and instant yeast to activate the dough, supplemented by softened butter, sugar, egg, and salt for flavor and richness. The flour is added in portions to achieve a moist dough that pulls away from the bowl sides but doesn't stick excessively. The dough is kneaded until smooth and elastic.
The method involves a stand mixer for efficient mixing and kneading steps that develop the dough's structure. Using a glass or ceramic baking dish is suggested to retain heat and produce softer crusts compared to metal pans. When fully risen and baked, the rolls have a tender crumb and bounce-back texture.
These rolls make a versatile bread suitable for dinner accompaniments or sandwiches. Their mild sweetness and soft texture make them widely appealing in various meal settings.
Careful attention to ingredient temperature helps the yeast activate properly; too hot milk can kill yeast, while cold can delay rising. Using fresh yeast within its expiration ensures proper dough rising. Substituting instant yeast for active dry requires bloomed activation steps, which this recipe does not call for.
Ingredients
- 1 cup whole milk about 110°F (240ml, warm
- 1 (0.25oz/7g) packet instant yeast (rapid rise)
- 3½ cups all-purpose flour divided (420g)
- 5 tablespoons butter softened (71g, unsalted
- 3 tablespoons granulated sugar
- 1 large egg room temperature
- 1 teaspoon salt
- 2 tablespoons butter melted (optional, unsalted
Instructions
- In the bowl of a stand mixer, stir together the milk and yeast. Add 1½ cups of flour (180g) followed by the butter, sugar, egg, and salt.
- Beat with the paddle attachment at medium-low speed for about 1 minute until combined. Scrape down the bowl and beater and switch to the dough hook.
- Add another 1¾ cups of flour (210g) and mix on medium until the dough begins to pull away from the sides of the bowl, about 2 minutes. If the dough is still very wet and sticking to the sides of the bowl, add the additional ¼ cup of flour a tablespoon at a time. (The dough has the right amount of flour when it feels very moist, but does not stick to your fingers when pressed.)
- Continue mixing for 2 more minutes at medium speed, until the dough balls up around the dough hook and pulls away from the side of the bowl (the bottom may still stick to the bowl). The dough should look smooth and bounce back quickly when pressed.
- Place the dough in an oiled bowl, cover with plastic wrap, and place in a warm place (about 75°F) to rise until doubled in size, 45 minutes to 1 hour.
- Once risen, grease a 9x13-inch baking dish with softened butter or spray with nonstick spray.
- Punch down the dough and turn it onto a lightly floured surface. Divide into 15 equal pieces (about 55g each). Keep the floured side of the dough on the countertop and cover the pieces loosely with a piece of plastic wrap or a kitchen towel. (This keeps them moist as you shape each piece.)
- Working with one piece at a time, pinch the corners of each piece together at the center (keeping the floured side of the dough on the outside), then flip over to place the pinched side on a clean, not floured surface. Cup your hand over the ball and move in a tight circular motion to shape each ball. This will pull the edge in, creating a tight ball and smooth roll.
- Arrange the dough balls in the prepared pan evenly spaced apart, cover with plastic wrap and allow to rise until visibly puffed or almost doubled in size, 30 to 45 minutes.
- After 15 minutes of rising, preheat the oven to 350°F.
- Bake for 20 minutes or until very puffed and the tops are a deep golden brown. Brush the hot rolls with melted butter. You can serve them immediately or let them cool before serving.
Notes
- Use warm milk at about 110°F and softened butter to activate yeast properly for effective dough rising.
- Baking rolls in a glass or ceramic dish results in a softer crust compared to metal pans.
- Check the yeast expiration date as expired yeast can fail to make the dough rise.
- Instant yeast used here doesn't need to be bloomed before use, unlike active dry yeast.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15rolls
Amount Per Serving
Calories 178 kcal
% Daily Value*
| Calories | 178kcal | 9% |
| Carbohydrates | 26g | 9% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 28mg | 9% |
| Sodium | 168mg | 7% |
| Potassium | 66mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 208IU | 4% |
| Vitamin C | 0.001mg | 0% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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