Fluffiest Dinner Rolls
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5.0
3 reviews
Excellent
Fluffiest Dinner Rolls
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These fluffy dinner rolls use the Tangzhong starter method which guarantees cloud fluffiness.
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Ingredients
For the starter
- 2 tbsp bread flour
- 120 ml (½ cup) milk or water
Dinner Rolls
- 350 g (2 ⅓ cups) bread flour , more if needed
- 2 tbsp sugar
- 2 tbsp skimmed milk powder (optional)
- 2 tsp Rapid Rise Yeast
- 120 ml (½ cup) whole milk
- 1 egg , lightly beaten
- 30 g butter , super soft or melted and cooled
- 1 tsp salt
- butter to grease the baking dish
Egg Wash
- 1 egg lightly beaten
- seeds or everything bagel seasoning optional
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Instructions
Make the starter
- Combine the flour and water in a saucepan and stir over low heat until you have a smooth paste and your wire whisk leaves trails on the surface of the roux. Take off the heat and allow to cool before adding to the dough.
Make the dough
- Warm the milk (in a microwave or the hob) until just tepid. Add all the starter and stir well to combine.
- Add the flour, rapid rise yeast, sugar and milk powder into the bowl of a stand mixer fitted with a dough hook. Stir to combine then add the milk / roux and beaten egg.
- Start mixing on medium-low speed and add the salt and butter once a dough has started forming. Continue to mix for 5-7 minutes until the dough forms a ball around the dough hook and is no longer sticky. Stretch a small piece between your fingers (windowpane test) to see if it is ready to prove.
First Rise
- Place the dough in a greased bowl, cover with clingfilm and prove for an hour or until doubled in size.
Second Rise
- Generously grease a ceramic dish with butter.
- After the proving, tip the dough on a lightly floured worktop, knock it back and leave to stand for 5 minutes.
- Divide the dough into 9 equal portions. Roll each portion into a ball and place into the prepared dishs . Cover with greased clingfilm and set aside for an hour or until doubled in size.
- Preheat oven to 180C (350F). Brush the bread rolls with the egg wash and sprinkle with any toppings if using.
- Bake for 25-30 minutes, covering with foil in the rolls are browning too quickly. Cool slightly before serving.
Notes
- Bread maker method: To make the dough in a bread maker, add the milk, starter and egg to the container. Top with the flour, salt, sugar, yeast, garlic and skimmed milk powder. Make sure the yeast does not touch the wet ingredients.Select the dough setting and add the butter when a soft dough has formed – after several minutes of kneading. The bread machine will mix the dough and do the first round of proving.
Nutrition Information
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Calories
217kcal
(11%)
Carbohydrates
35g
(12%)
Protein
8g
(16%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Trans Fat
1g
Cholesterol
45mg
(15%)
Sodium
313mg
(13%)
Potassium
128mg
(4%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
195IU
(4%)
Vitamin C
1mg
(1%)
Calcium
49mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 9rolls
Amount Per Serving
Calories 217 kcal
% Daily Value*
| Calories | 217kcal | 11% |
| Carbohydrates | 35g | 12% |
| Protein | 8g | 16% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 45mg | 15% |
| Sodium | 313mg | 13% |
| Potassium | 128mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 195IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 49mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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