Today I want to teach you how to make soft and fluffy dinner rolls. I know you can easily go to the supermarket to buy these pieces. But something makes the fresh homemade dinner rolls way better and delicious.
I rarely make bread at home because it’s readily available in the shops. However, I have some of the best homemade bread recipes.
The greatest thing about this recipe is that you only need six ingredients, and making these dinner rolls is even easier for beginners. Besides, you won’t need to proof it twice, so it takes much short time.
If you like the rich and fluffy types of dinner rolls that don’t require you to add spreads, then this recipe is for you. It often stands out for being pillowy, soft, and light as cotton. When you try this recipe, your family will ask you to make it every time.
Whether you want to eat it with your hibiscus tea at 4 pm or soups, this will be the perfect go-to.
How to make dinner rolls
Ingredients
- Flour 650gms
- Sugar 60gms
- Milk 300ml
- Butter(softened unsalted) 100gms
- Salt a pinch
- Yeast 1spn instant yeast
- Egg
Method
In a clean bowl, add your warm milk. Mind you; we don’t want it to be hot, as that will kill the yeast. Make sure it’s not cold but also not hot.
Next, add the sugar, yeast, a pinch of salt, egg, and softened butter that is also unsalted. Now let’s mix everything. Once it’s all mixed, we can go to the next step.
Now let’s add the flour with the wooden spoon, then incorporate everything together, forming a shaggy mass of dough.
Then let’s transfer it to our working surface to start the kneading. If you have a dough mixer, you can simply use it to knead. If not, then you can always knead by hand.
Don’t be tempted to add more flour when you notice it’s sticky because we don’t want it to be hard. It’s an important step if you would like soft and fluffy dinner rolls. Keep kneading it, and it will be smooth.
Note that your dough’s texture may vary based on the protein content of the flour you are using and the egg. So you can play around with the liquid to reach the perfect texture.
During the kneading, we want to create lengthy gluten strands. So once you are done, you can add a tablespoon or two of water and incorporate it well while kneading it. Keep kneading, and the water will get absorbed in the dough in a minute or two.
How to know its ready
You should knead this dough until you have a very soft ball that is also elastic and springs back when you press on it with your fingers. It also shouldn’t be sticky at this point when you press on it.
Additionally, you can do the window pane test to check for the dough’s gluten structure development. This dough will need to form a very thin sheet without tearing.
Let’s divide and shape it.
Now roll the dough into a loaf shape to make it easy to divide into equal pieces. So my dough was large, so I split it into two first and then rolled it into a loaf.
Next, divide the loaf roll into about 13 parts of 50 grams each. Once separated, then cover it with a damp kitchen towel to prevent drying. Start rolling each piece into a ball. Usually, we flatten the piece and then start tacking the edges before rolling it into a ball.
Set the smooth ball into your nonsticky or lined baking tray.
Proof the dough
Keep doing this until you have all the pieces set in the baking tray, then cover it with a cling film and let it proof for 1-2 hours.
Now let’s make the egg wash which includes an egg and a tablespoon of milk. Apply it on the surface of the proofed dinner rolls.
We use egg wash to give your bread rolls an appealing brown color.
Let’s bake
Now the rolls are ready for the oven.
We need to have preheated the oven already at 180C.
So then, set it in the oven and bake for 20 minutes. You can also check if it’s not yet golden brown; allow it to bake for some more time.
Once it’s ready, remove the bread from the tray and set it on the cooling rack. Let it cool down for a few minutes before you can dig in.
I love the fresh bread smell at home, and you can enjoy them with your favorite soups. You will like the fact that it’s pillowy soft and of course very light too.
I would love you to try it because it’s the best dinner roll recipe I have ever tried.
@edelquinn23Soft and fluffy homemade dinner rolls. Check the link in my bio for ingredients measurements.
Tips
The sticky dough is essential to the soft and fluffy dinner rolls. Give it time during the kneading; it will become dull and not sticky.
Always use enough butter for the buttery-milky flavor.
FAQs
Can I use margarine instead of butter for the dinner rolls?
Of course, you can use margarine, but it won’t give you the milky buttery flavor. I’ve tried both versions, but the butter one is always a winner. If you don’t have butter, then you can use the margarine.
Also, if all you have is salted butter, you can use it but don’t add the salt that the recipe requires since the salted butter has enough salt for you o use.
Can I make the dough ahead of time?
Of course, you can make it ahead of time and then store it in the freezer or fridge if you intend to use it the next day.
Can I skip the egg in the recipe?
Yes, you can. I don’t like the eggy taste, so sometimes I skip it and even make cakes without eggs. If you don’t like it, ignore it, but of course, you will need to add a little milk to attain the right texture.
Can I use bread flour?
Yes, you can use bread flour. It’s even the best for the dinner rolls recipe. It’s going to form the perfect gluten structure.
What can I eat with the dinner rolls?
It doesn’t matter the soup you have made. It will always go with the dinner rolls, and in fact, that’s the essence. If you also have different teas, you can eat the dinner rolls with them. Some people like it with their coffee too.