Introduction: I love bread. Nothing feels more homey than the smell of freshly beaked bread. I have been trying dinner rolls for a while and finally I got the correct recipe to deliver the perfect rolls. The ingredient quantities and the consistency of the dough are very important for the success of this recipe. Give it a try and you may be hooked for ever.
Prepared and Photographed by: Claudia Davis
Recipe Source: Adapted from Laura in the Kitchen
- 2 teaspoons of dry yeast
- 1 cup lukewarm milk (240 ml) + 4 tablespoons
- ¾ stick of butter (180 grams), melted
- 3 yolks
- 4 cups of flour (480 grams)
- 1 tablespoon of sugar + 1 teaspoon
- 1 tablespoon of salt
- 1 egg for brushing
- To make the dough you can use a bread maker, a mixer, or knead the dough with your hands. Since I love bread so much, bread maker is one of the main appliances in my kitchen so... you guessed, I used it to knead the dough.
- Activate the yeast: in a small bowl place 4 tablespoons of lukewarm milk, yeast and 1 teaspoon of sugar, mix well with a whisk until the yeast has dissolved and formed small air bobbles. Set aside for 15 minutes until the yeast activates (forms large foamy bubbles).
- Place the milk, melted butter, yolks, sugar, flour, salt in the bread maker pan or mixer bowl and set the bread maker on dough cycle, or process on low speed in the mixer bowl.
- If using the bread maker: allow the bread-maker to finish the cycle until the dough has risen
- If using the mixer: after mixing well and obtaining an elastic dough, remove from the mixer bowl, set in an oily bowl, cover with plastic and set aside at room temperature to double in volume
- If kneading with your hands: after vigorous kneading for about 15 minutes and obtaining an elastic, non sticky dough, set in an oily bowl, cover with plastic and set aside at room temperature to double in volume
- After the dough has risen, take it with oily hands and place it on an oily surface.
- Divide the dough in 12 equal parts and model round balls
- Place them in a preachment lined rectangular baking pan, cover loosely with a dry towel and place them in the cold oven for about two hours an let them rise until doubled in volume
- Remove from the cold oven brush them with egg wash (sligthly beaten egg)
- Bake in preheated oven at 400F for 35 minutes or until golden
- Remove from the oven and enjoy!
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