If you love soft, fluffy and moist bread, dinner roll top it all. Homemade rolls taste way better than store bought. After taking out from the oven, the aroma is so wonderful, mild and buttery, subtle and comforting. The taste is absolutely delicious too! Warm rolls on your table surely are welcome addition to your breakfast and dinner and even during party and holiday.
- Oven – Preheat to 350°F
- Stand Mixer with Dough Hook
- Kitchen Digital Scale
- 9” x 13” Pan – Lightly Greased
- Small Glass Bowl
- Large Glass Bowl – Lightly Greased
CLASSIC DINNER ROLLS:
- Servings: 3
- Preparation Time: 2H
- Cooking Time: 25M
- Total Time: 2HR 20M
- Difficulty: Easy
INGREDIENTS: (All measurements are by weight except TBS and tsp.)
- 12¾ oz all purpose flour
- 6 oz whole milk
- 1 tsp salt
- 2½ oz honey
- 2½ tsps instant or rapid rise yeast
- 1½ oz unsalted butter, melted
- 1 large egg
- 1 large egg, lightly beaten
- 1 TBS water
Combine flour, yeast and salt in the stand mixer bowl, whisk. In a small glass bowl, combine milk, honey egg and butter, whisk.
Add milk mixture to flour mixture and mix on low speed for about 2 minutes or until flour is fully incorporated and dough becomes cohesive. Turn to medium low and knead for about 8 minutes or until dough becomes smooth and elastic.
Transfer to a lightly floured surface and knead by hand using stretch and fold method for 30 seconds. Form the dough into a smooth ball and place in a lightly greased large glass bowl seam side down. Cover with plastic wrap and let rise for about 1 hour or until doubled its size and becomes puffy. Deflate the dough gently.
Transfer to the dough to a lightly greased work surface and stretch into 16 inch log. Divide into 16 equal parts, cover loosely with greased plastic. Working one piece at a time, shape the dough into a rough ball by pulling the short sides and pinching the edges together. Roll the dough under the palm of the hand into a smooth ball.
Place the dough seam side down in a lightly greased pan. Cover the pan with lightly greased plastic wrap and let rise for about an hour or until nearly doubled its size. Gently brush the rolls with egg wash.
Bake at 350°F for 25 minutes or until golden brown in color. Remove from the oven and let cool for 5 minutes then transfer to the rack. Serve warm or at room temperature.