Dinner Rolls

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Baking bread from scratch can be a time consuming process. But once you’ve mastered the technique and confidence, you can take your baking skills to the next level.  While the process to baking bread and roll are similar as you use the same ingredients, baking dinner rolls doesn’t require a lot of time nor effort.  As most people do, I prefer homemade rolls. They are fresher, healthier, and tastier in contrast to the rolls sold in bags at bakeries.  Dinner rolls are akin to biscuits that have a buttery rich flavor. While they are rustic and crunchy on the outside, they are soft and doughy on the inside. They can be eaten as they are or used as buns or to make sandwiches.  Dinner rolls can be made in many variations. You can use whole wheat, whole grain or spelt flour.  You can use sourdough as well. You can either make them sweet or savory, or both.  I used an egg to create a coat for these buns in order to give them a shiny and polished look. If you are vegan, you can skip the egg wash and use something else instead. While these dinner rolls are dairy, you can substitute milk for non-dairy milk. Leftovers can be sealed in a zip lock bag and put away for a couple of days. Serve them hot along side a bowl of piping hot soup.

For this recipe, you will need:

  1. 1 tablespoon of dry active yeast
  2. 1/2 cup of warm water
  3. 1/3 cup of sugar
  4. ‘2 teaspoons of salt
  5.  1 cup of warm non fat (or reduced fat) milk
  6. 1/2 cup of  reduced trans-fat unsalted butter  melted or canola oil
  7.  5  1/2  cups of all-purpose or bread flour + more as needed
  8.  2 12 cup, 3-inch muffin tin pans

Instructions

In a standing mixing bowl with dough hook, dissolve yeast in warm water. Let sit until lightly foamy, then stir in sugar and add egg, salt, warm milk, and melted butter. Slowly add 5 cups flour, adding more as needed to make an elastic dough. Mix well, then roll out to floured surface and knead dough for about 5 minutes. Place dough in buttered bowl, cover with towel, and set in a warm place to rise until double in bulk, about 1 hour. Lightly oil the muffin pan. Punch down dough and form dough into 1-inch balls. Place 3 balls in each muffin tin. Fill muffin pan, cover with towel, and allow to rise an additional 1/2 hour.  Preheat oven to 400 degrees F.  Brush with beaten egg . Bake in preheated oven for 10 to 15 minutes or until golden brown.

Yields about 24 rolls

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