These soft dinner rolls are so fluffy, moist and delicious. Look no further, these rolls is your next addiction!
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| Soft Dinner Rolls |
I just have to say I just finished baking this soft dinner rolls for the second time this week using this recipe from my previous bakes. Why I became intrigued with bread making, I really have no idea! I guessed it all started in my early twenties being young mom trying to make everything from scratch! I have been making this amazing dinner rolls for countless of times over the past years more than I can count, they're really easy to make and they always turn out perfectly delicious!
This bread brings so many wonderful memories which I shared with my friends and family during the holidays season but easy enough for daily consumption. These soft rolls are such a crowd-pleasing side dish, wonderful to bring them to events or for any kinds of occasions. Basically, we will served these soft dinner rolls together with homemade soup, beef stew, turned it to burgers or sandwiches while having BBQ, or we just simply dipped them in chicken curry to soaked up the gravy. I reckon, one of the greatest pleasures in life is eating these freshly-made warm buttery, soft dinner rolls with just cold butter... the way I like it! But perhaps also with some ham and cheese ...:)
Here are some step-by-step instructions with pictures for you, hope it helps ...:)
Happy Baking!
This bread brings so many wonderful memories which I shared with my friends and family during the holidays season but easy enough for daily consumption. These soft rolls are such a crowd-pleasing side dish, wonderful to bring them to events or for any kinds of occasions. Basically, we will served these soft dinner rolls together with homemade soup, beef stew, turned it to burgers or sandwiches while having BBQ, or we just simply dipped them in chicken curry to soaked up the gravy. I reckon, one of the greatest pleasures in life is eating these freshly-made warm buttery, soft dinner rolls with just cold butter... the way I like it! But perhaps also with some ham and cheese ...:)
Freshly baked dinner rolls perfect for dunking in warm creamy chicken and mushroom soup.
This basic recipe for dinner rolls is so versatile and I've been working on the recipe ever since, slowly tweaking, adjusting with different kinds of ingredients and shaped them in all kinds of variations. The original recipe from The Complete Book Of Baking didn't include eggs, so I added one egg and one egg yolk for extra richness. With addition of organic acacia honey was a nice though, as they made these rolls a bit more flavorful. It is so so good, they're pretty addicting, to say the least!
That's it my friends, look no further. This recipe for soft dinner rolls is great to practice with if you want to gain more experience with baking bread. Do give it a try, I'm sure you won't be disappointed. It's a great basic recipe, almost no-fail bread!
That's it my friends, look no further. This recipe for soft dinner rolls is great to practice with if you want to gain more experience with baking bread. Do give it a try, I'm sure you won't be disappointed. It's a great basic recipe, almost no-fail bread!
Here are some step-by-step instructions with pictures for you, hope it helps ...:)
Happy Baking!
Basic ingredients for making soft dinner rolls, using some of the organic ingredients.
In a small bowl, combine lukewarm water (between 100 - 110 °F / 37- 43 °C ) and add in honey and yeast. Set aside for 10 minutes until it turn to frothy.
I preferred using active dried yeast to give it a "good start,"making sure that the yeast is active. Best to spend a few minutes at the beginning than to find out later the bread doesn't rise and wasted your time and effort!
After 10 minutes, as you can see the yeast starts to turn frothy and bubbly, it means the yeast is actively 'working'...:)
Once the yeast mixture has bubbled up, combine half of the bread flour and milk powder into the mixing bowl, beating on low speed.
Add in salt (I preferred pink Himalayan salt, it's optional) and knead for 1-2 minutes
Slowly, add in beaten eggs and knead for 5 minutes on low speed.
Pour in the melted butter bit by bit and knead for 2-5 minutes until the dough comes together.
Gradually add in the rest of the bread flour and knead for 5 minutes on medium-low speed.
Lastly, add in vinegar and continue kneading until it starts to gather around the beaters.
Floured on the clean work surface and knead the bread dough, using a bench scrapper to scoop up the sticky dough, then add light dusting of flour, push the dough down, away from you with the heel of your hand and fold the dough firmly but lightly, continue kneading until it has a smooth and pliable consistency. This will only take several turns of the dough to accomplish.
Judge the dough by how it feel, if the dough is slightly sticky, add just enough flour. At this stage, try not to add in too much flour, too much of flour will make the dough very dry and stiff.
When it's done kneading, just press the dough gently with your finger, it will springs back and the dough should be a little tacky but not sticky.
Oiled the mixing bowl with 1-2 tbsp of olive oil or any vegetable oil. Cover with plastic wrap and let it rest for 20 minutes on a warm place.
Divide into 20 equal pieces about 50 grams each, a measurement scale is really helpful here!
Brush the baking pan with melted butter and place the shaped dough. Cover and allow it to rise in a warm place for 30 minutes until it doubled in size, be sure not to over-proof your rolls (rise too high and then it will deflate)
After 30 minutes of resting, the rolls almost doubled in size.
Once it has doubled in volume, brush the top of the rolls with beaten egg to give them a much darker crust color once baked. Place the rolls in oven and bake for 20 minutes until golden brown.
Immediately brush the baked rolls with melted butter.
The hot dinner rolls will be hard to resist as they cool...:)
As you may notice, I made two batches of soft dinner rolls these week. One was 20 rolls, the other was 30 rolls in a smaller size. Instructions are the same, you can make them bigger or smaller.
SOFT DINNER ROLLS
Author: Vivian Tee
Prep time: 30 minutes
Cook time: 20 minutes
Total time: 1 hour 40 minutes (proofing 50 minutes)
Yield: 20-30 rolls (depending on size)
INSTRUCTIONS:
Notes:
PRINT FOR RECIPE
Author: Vivian Tee
Prep time: 30 minutes
Cook time: 20 minutes
Total time: 1 hour 40 minutes (proofing 50 minutes)
Yield: 20-30 rolls (depending on size)
INGREDIENTS:
- 4 1/2 cup (560 grams of * organic bread flour (unbleached) + 3 tbsp for dusting and kneading
- 1 tbsp* natural dried yeast or any active dried yeast
- 4 tbsp milk powder
- 1/4 cup (4 tbsp) organic acacia honey
- 1 cup (about 250 ml or 8 oz) lukewarm water
- 1 tsp pink Himalayan salt
- 1 Omega egg (65 grams) free-range or organic + 1 egg yolk (lightly beaten)
- 4 tbsp (50 grams) of salted butter
- 1 tsp vinegar
- Egg wash (1 egg beaten with 2 tsp fresh milk) to glaze
- Melted butter (for brushing on baked rolls and baking pan)
* If you're using instant dry yeast, skip step 1, just add 1 packet (11 grams) directly to the dry ingredients.
* These recipe are similar to Crown Loaf, I've modified slightly for this recipe. I've substitute regular sugar to honey, added extra egg yolk for richness, milk powder and flour to make up for extra liquids in ingredients for soft dinner rolls.
* I have changed from all-purpose flour to bread flour in these recipe. For better result, I recommended you use organic bread flour or any hi-protein flour for a lighter rolls and taste. For better explanation, read this article on the difference between bread flour and all-purpose flour.
* This batch of 1000 grams total bread dough yielded 20 rolls at 50 grams each, but you can divide the bread dough and make them bigger or smaller.
INSTRUCTIONS:
1. In a small bowl, combine lukewarm water(between 100 - 110 °F / 37- 43 °C ) and dissolve the yeast with honey. Set aside for 10 minutes until it turn to frothy.( I preferred using active dried yeast to give it a "good start,"making sure that the yeast is active.)
2. In a separate bowl, melt the butter in microwave for 10 seconds. Set aside to cool.
3.
Using a mixer with dough hook attachment, combine half of the flour and milk powder. Once the yeast mixture has
bubbled up, add in to the mixing bowl, beating on low speed.
4.
Add in salt followed by beaten eggs and gradually add in the rest of the flour. Knead
the dough for 5 minutes until the dough begins to come together.
5. Pour in the melted butter and knead at medium-low speed for 5 minutes. Add in vinegar and continue kneading until it starts to gather around
the beaters. The dough will be extremely soft and smooth but slightly sticky dough.
6. Floured the work surface, knead the dough for 10 minutes and add just enough flour while kneading. (for hygiene purposes, combine 1 tbsp of vinegar with a cup of water and clean your work-top surface before kneading)
7. Place the dough in a oiled bowl, cover with plastic wrap and let it rest for 20 minutes.
8.
Transfer dough on lightly floured surface and press down gently to
deflate and remove any large gas pockets that is still trap in the dough, these will create evenly smooth texture dinner rolls. Divide into 20 equal pieces (a measurement scale is really
helpful here). Cupping the dough under your palm and roll each piece
into a ball.
9. Brush the baking pan with melted butter and place each ball about 1" apart. Cover with cling wrap or
a damp towel and allow it to rise in a warm place for 30 minutes until it
doubled in size, be sure not to over-proof your rolls (rise too high and then it will deflate)
10. Preheat oven at 190 °C (375 °F) during the last 15 minutes of dough rising.
11.
Once it has doubled in volume, brush the top of the rolls with beaten
egg mixture.to give them a much darker crust color once baked.
12. Place the rolls in oven and bake for 15-20 minutes until golden brown.
13.
Remove from the oven, brush with melted butter and let them rest for two minutes. Remove
the baked rolls from the baking pan and place the rolls
into a wire rack to cool.
I recommend you, best to warm-up your cool rolls in microwave or oven before eating them, for best results!
Notes:
These
soft rolls freeze very well. When the rolls completely cooled, place
the baked rolls in zipper bag or an air-tight container and freeze for up to 3 months. Thaw at room temperature for 2-3 hours, or defrost in a microwave oven. Reheat in oven or microwave oven to warm up your cool dinner rolls.
PRINT FOR RECIPE
These rolls are best eaten hot with cold butter, spreadable cheese or any of your favorite jam! I loved having mine with tea in the morning...:)
Enjoy!
