Dinner rolls are actually super satisfying and honestly, one of the better parts of a big banquet meal. It’s a very easy introduction to dough and introduction to bread, but dinner rolls are basically like your fourth utensils. We are going to start with some warm milk, then add a little bit of warm water and melted butter, to that, we are going to add more sugar. Pour the yeast into all the ingredients, mix and leave it for about five minutes. In a bowl, put flour and salt, add salt, an egg to enrich our dough, and also give it a little bit of color, add it to our bloomed yeast mixture and pour it into the flour and start rolling the dough.
Transfer it to your baking surface and add a little flour as you begin to knead. You are going to knead for a good 10 minutes or so which will easily incorporate the dough. If you are kneading the dough by hand, roll the dough on top of itself and then push it out. Rotate, fold it over, and push again, you can do this until your dough is ready, just make sure that you’re evenly kneading out the dough and not totally exhausting one of your arms.
To know if your dough is ready to rise, push your finger into the dough and if it bounces back at you, you’re ready to go. Cover the dough in a pan coated with oil and let it rise. After the dough has risen, knead it for a few more minutes and even out the different textures within the dough. We are then going to cut the dough into pieces, you can always work into halves and then shape them into their cute little rolls Once we are happy with all of our shaped dough, place them on a parchment-lined baking sheet then let the rolls rise for around an hour.
After the rolls have risen, apply an egg wash, it’s super easy and classic and gives you a really great shinny brown. These rolls ideally do not need a pretty high heat so we are going to place them in an oven at 375 degrees Fahrenheit and bake them for 25 to 30 minutes and that gives us the perfect amount of brown while cooking the dough through. Freshly baked bread is just one of those things.
- 2 cups warm milk
- 2 tablespoons instant dry yeast
- 1/4 cup white granulated sugar
- 2 teaspoons salt
- 6 tablespoons salted butter softened
- 2 large eggs
- 6 cups all-purpose flour
- 1 tablespoon melted butter
- In the bowl of a stand mixer, combine warm milk, yeast, sugar, salt, butter, and eggs.
- Add in 5 1/2 cups of flour. Using a dough hook, turn the mixer on to a low speed. Once the flour starts to incorporate into the dough, increase the speed to a medium range.
- Slowly add the remaining 1/2 cup of flour until the dough pulls away from the sides of the bowl. The dough mixture should be slightly sticky and soft.
- Add more or less flour until the dough reaches the desired consistency. The amount of flour you add in bread making is always an approximation and you should go by feel.
- Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise for 90 minutes.
- Lightly grease a baking sheet. Punch down the dough and form it into 24 rolls. Place on the greased baking sheet in six rows of four.
- Cover and let rise for 1 hour.
- Preheat the oven to 375 degrees. Bake the rolls for 20 minutes, until lightly browned.
- Remove rolls from the oven and brush with melted butter.
- Serve the rolls warm, or to cool, let rest on the pan for 15 minutes before transferring to a wire cooling rack.
- Once cooled completely, store in a plastic bag.