Homemade Dinner Rolls
User Reviews
5
Homemade Dinner Rolls
Description
These dinner rolls combine all-purpose flour, instant yeast, and salt with wet ingredients including warm almond milk, olive oil, egg, and honey to form a slightly wet dough. After mixing, the dough rests briefly, then is kneaded using folding motions to develop elasticity and smoothness. The dough is placed in an oiled bowl covered to rise in a warm place until it increases about 2.5 times its size, which usually takes around 90 minutes.
After rising, the dough is divided into 15 portions shaped by folding edges underneath to form smooth balls. These are placed seam-side down on a parchment-lined baking sheet and allowed to rise again briefly before baking. The finished rolls have light crumb and soft texture, making them suitable for serving alongside soups, salads, or main courses.
Almond milk in the dough adds mild flavor and moisture, but can be substituted with other plant-based or dairy milks with acceptable results, excluding coconut or rice milk for best consistency. The recipe advises storing rolls at room temperature in airtight containers for 4-5 days, preserving freshness without refrigeration.
Ingredients
- 3 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon instant yeast
- 1 cup almond milk warm
- 4 tablespoons olive oil plus more for brushing
- 1 egg large
- 2 tablespoon honey
Instructions
- In a large bowl, combine flour, salt and instant yeast. Whisk to evenly distribute everything.
- In a small bowl, combine the milk, olive oil, egg and honey.
- Add wet ingredients to the dry. Stir with a spoon until all of the flour is incorporated. Cover and allow to sit for 10-15 minutes.
- Scrape dough onto a smooth, lightly floured surface. Knead for 8-10 minutes or until smooth and stretchy using a folding motion. The dough is a bit wet so constant motion will help prevent it from sticking.
- Place dough in an oiled bowl or container. Cover with plastic wrap or a tight cover and allow to rise in a warm area until 2.5 times the size, about 90 minutes.
- Line a baking sheet with parchment.
- Scrape dough out onto a lightly floured surface. Cut into 15 even pieces.
- Taking one piece at a time, fold the edges in to the center, pinch them closed, and then roll the ball in your hands. Place the dough seam side down on the baking sheet. Repeat with the remaining pieces. Position the dough balls in a rectangle about ½” apart.
- Cover the dough balls loosely with plastic wrap. Allow to rise until doubled in size, about 30 minutes.
- While dough is rising the second time, preheat oven to 375° F. Once doubled in size, uncover the dough and place in the oven on a middle rack.
- Bake for 13-18 minutes until golden brown.
- Remove from the oven and while still hot, brush with olive oil, if desired. Allow to cool for about 10 minutes before enjoying.
Notes
- Store rolls in an airtight container at room temperature to keep them fresh for 4 to 5 days.
- Substitutions for almond milk include other plant-based or regular whole milk, but avoid coconut or rice milk to maintain dough quality.
- Knead the slightly wet dough using folding motions to prevent sticking while developing gluten.
- Allow the dough to rise in a warm place until noticeably increased in size before shaping for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15rolls
Amount Per Serving
Calories 172 kcal
% Daily Value*
| Calories | 172kcal | 9% |
| Carbohydrates | 25g | 8% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 11mg | 4% |
| Sodium | 182mg | 8% |
| Potassium | 38mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 16IU | 0% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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