Dinner Rolls - super fluffy and delicious
The most delicious and tender dinner rolls, perfect to accompany a nice family dinner on a special occasion.
Servings: 12 Dinner rolls
Ingredients
- 190 ml Warm milk (¾ Cup)
- 125 ml Warm water (½ Cup)
- 50 g Sugar (¼ Cup)
- 7 g Active dry yeast (2 Tsp.)
- 560 g Bread flour (4 Cups)
- 11 g Salt (1 ½ Tsp.)
- 1 Medium Egg (Room temp.)
- 75 g Soft unsalted butter (⅓ Cup)
To brush the bread before baking
- 1 Egg
- 1 Tbsp. Milk
Instructions
- In a container add milk, water and sugar. Mix.
- Add the dry yeast, stir and let stand 10minutes until the yeast has activated.
- In the mixer bowl add the flour and salt, mix.
- Add the egg, butter and the mixture of milk, water and yeast.
- Knead first at low speed until all the flour is hydrated.
- Then raise the speed to medium and let it knead for approximately 15 minutes.
- Transfer to the work table and shape the dough into a ball. Try not to add additional flour.
- Then transfer the ball of dough to a greased bowl, cover and leave to rest in a warm place for an hour or until doubled in size.
- After resting, grease your hands with a few drops of vegetable oil and transfer the dough to the work table.
- Knead for 2 minutes, roll into a ball and divide into 12 equal-sized portions.
- Shape each portion of dough into a ball (see notes).
- Transfer the dough balls to a greased baking sheet. (See notes)
- Cover with plastic wrap and let rest again for 1 hour or until almost doubled in size.
- Preheat the oven to 170°C or 338°F.
- Remove the plastic wrap from the buns, brush with the egg and milk mixture.
- Bake in the preheated oven for approx. 22 minutes or until fluffy and golden on top.
- Remove from oven and let rest for at least 25 minutes before serving.
Notes
In the video recipe you can see in more detail the shaping of the buns and the handling of the dough in general.
This dough can be kneaded by hand, but it requires patience and probably more time for it to get the right texture and stop sticking too much to your hands. Only if necessary, if it is very difficult to handle, you can add a little flour to the work surface or to your hands to work the dough.
The baking tray I used is 22 x 28cm or 8,6 x 11 Inches.