Dinner Rolls
Ingredients:
- 1/4 cup (59ml) Warm Water
- 2 1/4 tsp Active Dry Yeast
- 1/4 cup (50g) White Fine Sugar, separated
- 1 cup (237ml) Warm Milk
- 1 Large Egg, room temperature
- 1/4 cup (57g) Butter, room temperature
- 3-4 cups (375-500g) All-Purpose Flour
- 1 tsp Salt
Topping:
- 2 tbsp Unsalted Butter, room temperature
- Fresh Herbs; Rosemary, Basil, Parsley, Dill (optional)
- 1/8 tsp Garlic Powder (optional)
- Pinch of Sea Salt
Directions:
- In a bowl add warm water, yeast and 2 teaspoons of the sugar, mix to combine. Let mixture rest for approximately 8-10 minutes until frothy and bubbles form.
- Make the Dough: In a large bowl of a stand mixer (using the dough hook) add yeast mixture, the rest of the sugar, warm milk, and the egg. Mix to combine ingredients. Note: If you don't have a stand mixer with the dough hook you can make the dough by hand.
- Add 2 cups flour and salt and mix on low speed. Add butter and continue to mix until incorporated.
- Add another cup of flour (3 cups total) and mix on medium speed until the dough comes together and pulls away from the side of the bowl. Mix for approximately 5 minutes. If the dough is sticking to the bowl continue to add flour approximately 2 tablespoons at a time (no more than a total of 4 cups) until the dough is sticky but not sticking to you.
- Remove the dough to a work surface and knead a few times and shape into a ball. The dough should be smooth and elastic and when poked with your finger will spring back.
- 1st Rise: Grease a large bowl with oil (stay away from using a metal bowl), place the dough in the bowl and roll the dough in the oil to coat, place the dough seam side down). Cover with plastic wrap or a damp towel and let dough rest in a warm (draft free) place to double in size. Approximately 1-2 hours. Note: if you have a proof setting on your oven you can use that but watch your time and be careful not to over proof your dough as it will take less time.
- Meanwhile, grease a 9×13" baking dish with butter and set aside (or two 9" square pans).
- Shape Rolls: Once the dough is doubled in size, punch dough down to release the air. Evenly divide the dough into 15 pieces. If you have a scale use it; weigh the dough and divide the number by 15. This will give you the weight for each piece of dough for evenly sized buns.
- Take one piece of dough and fold the edges into the middle to create a ball, pinch to seal. Place the ball onto a work surface seam side down and using the palm of your hand gently roll the ball until smooth (keeping the seam side down the entire time). Note: Keep dough covered with plastic wrap or a damp towel to avoid dough drying out and forming a skin as you work.
- Place the ball into your prepared baking dish. Repeat with all 15 pieces.
- 2nd Rise: Cover the baking dish with plastic wrap or a damp cloth and let dough rest in a warm spot until doubled in size, approximately 30 minutes to 1 hour.
- Meanwhile, preheat the oven to 350°F and lower the rack to the bottom third of the oven.
- Make your herbed butter; add butter, herbs, garlic powder and salt together. Mix to combine and set aside.
- Bake: Once rolls have doubled in size, bake for approximately 20-25 minutes until browned and when tapped sound hollow.
- Let buns cool on a cooling rack and brush the tops with herbed butter or plain butter.
- Enjoy warm.
NOTES:
- If making dinner rolls in two 9" square pans, make 18 rolls instead of 15.
- Dinner rolls are best enjoyed the same day. Store in a plastic bag at room temperature for 2-3 days or freeze rolls for up to 2 months.
- Make Ahead Dinner Rolls: To make rolls the night or the day before follow instructions 1-11 then place the dish of rolls in the refrigerator.
- The next day take the dish of rolls out and let rest at room temperature while the oven preheats.
- Continue to follow the instructions from 12-16. *Do not leave the rolls in the refrigerator longer than 16 hours before baking.
Prep Time: 3 Hours
Cook Time: 25 Minutes
Total Time: 3 Hours 25 Minutes
Yield: 15 Rolls
Thanks to Baking For Friends