Soft Dinner Rolls
If you are looking for a soft, buttery dinner roll to make a holiday meal even more special, I’ve got one for you. I made a batch, split one with hubby, and we both decided it was holiday dinner table worthy. I immediately wrapped up and froze the remaining rolls so that we wouldn’t be tempted to eat them all!
These rolls are soft and fluffy, and they just beg for some gravy to sop up. Or maybe some sauce from lasagna you’ll be making for a crowd? Whatever you’re serving up this holiday, you can’t go wrong with a batch of these rolls.
Soft Dinner Rolls
Makes 15 rolls
Ingredients
- 1 cup warm whole milk about 110° F
- 1 (0.25 oz/7g) packet instant yeast (rapid rise). A packet is equal to 2 1/4 tsp. of yeast.
- 3 1/2 cups flour, divided
- 5 tbl. unsalted butter, softened
- 3 tbl. granulated sugar
- 1 large egg, room temperature
- 1 tsp. salt
- 2 tbl. unsalted butter, melted (optional)
Directions
In the bowl of a stand mixer, stir together the milk and yeast. Add 1 1/2 cups of flour (180g) followed by the butter, sugar, egg, and salt.
Beat with the paddle attachment at medium-low speed for about 1 minute until combined. Scrape down the bowl and beater and switch to the dough hook.
Add another 1 3/4 cups of flour (210g) and mix on medium until the dough begins to pull away from the sides of the bowl, about 2 minutes. If the dough is still very wet and sticking to the sides of the bowl, add the additional 1/4 cup of flour a tablespoon at a time. (The dough has the right amount of flour when it feels very moist but does not stick to your fingers when pressed.)
Continue mixing for 2 more minutes at medium speed, until the dough balls up around the dough hook and pulls away from the side of the bowl (the bottom may still stick to the bowl). The dough should look smooth and bounce back quickly when pressed.
Place the dough in an oiled bowl, cover with plastic wrap, and place in a warm place (about 75° F) to rise until doubled in size, 45 minutes to 1 hour. A good way to tell if the dough has doubled in size is to use your finger to make an indentation in the dough. If the indentation remains, it has doubled. If the spot where your finger made the indentation fills in, then the dough needs more time to rise.
Once risen, grease a 9×13-inch Pyrex glass baking dish with softened butter or spray with nonstick spray.
Punch down the dough and turn it onto a lightly floured surface. Divide into 15 equal pieces (about 55g each). Keep the floured side of the dough on the countertop and cover the pieces loosely with a piece of plastic wrap or a kitchen towel. (This keeps them moist as you shape each piece.)
Working with one piece at a time, pinch the corners of each piece together at the center (keeping the floured side of the dough on the outside), then flip over to place the pinched side on a clean, not floured surface. Cup your hand over the ball and move in a tight circular motion to shape each ball. This will pull the edge in, creating a tight ball and smooth roll.
Arrange the dough balls in the prepared pan evenly spaced apart, cover with plastic wrap and allow to rise until visibly puffed or almost doubled in size, 30 to 45 minutes.
After 15 minutes of rising, preheat the oven to 350° F.
Bake for approximately 20 minutes or until very puffed and the tops are a deep golden brown. Brush the hot rolls with melted butter. You can serve them immediately or let them cool before serving.
Notes
If you are new to breadmaking, check out the photos that Preppy Kitchen has posted for this recipe on his blog.
Mind the temperature of the ingredients. Use warm milk (not hot milk) and softened butter to activate the yeast and support the proofing process. The milk should be about 110° F or warm to the touch. Too high of a temperature (typically above 120° F) can kill the yeast, making it unable to rise.
Bake in a glass or ceramic dish for the softest rolls. Metal pans are less insulated and form a firm crust where the rolls come in contact with them. Some prefer this texture, but if you do not, use a thicker glass or ceramic dish to ensure soft and pillowy rolls.
Check the expiration date on the yeast. It can expire, limiting its effectiveness, so use only yeast with a good expiration date.
Use the correct kind of yeast. Instant yeast doesn’t need to be bloomed in a warm liquid, so it can be directly stirred into the dough. Active dry yeast must be bloomed in order to activate it, so if you do not do that first, the rolls will not rise.
Source: A recipe from Preppy Kitchen