Ingredients
- All-Purpose Flour:Â The foundation of our rolls, providing structure and chewiness. Opt for unbleached all-purpose flour for the best texture.
- Active Dry Yeast:Â The leavening agent that makes our rolls rise and become light and airy. Ensure your yeast is fresh for optimal results.
- Granulated Sugar:Â Feeds the yeast, aids in browning, and adds a touch of sweetness to balance the savory flavors.
- Salt:Â Enhances the flavor of the rolls and controls the yeast activity, preventing over-proofing.
- Warm Milk:Â Activates the yeast and adds richness and moisture to the dough, contributing to a soft crumb. Use whole milk for extra tenderness, or you can use 2% or even non-dairy milk alternatives like almond or soy milk.
- Melted Unsalted Butter:Â Adds flavor, tenderness, and richness to the rolls. It also helps create a soft crust. You can substitute with olive oil for a slightly different flavor profile and a vegan option.
- Eggs: Contribute to the richness, color, and structure of the rolls. They also help create a tender crumb. For a vegan alternative, you can use flax eggs or aquafaba, although the texture might be slightly different.
Instructions
- Activate the Yeast: In a large bowl, or the bowl of a stand mixer, combine the warm milk (about 105-115°F or 40-46°C), granulated sugar, and active dry yeast. The temperature of the milk is crucial – too hot and it will kill the yeast, too cold and it won’t activate properly. Use a kitchen thermometer to ensure accuracy. Stir gently to dissolve the sugar and yeast. Let this mixture stand for 5-10 minutes, or until it becomes foamy and bubbly. This indicates that the yeast is active and ready to work its magic. If the mixture doesn’t foam, your yeast might be old or inactive, and you’ll need to start with fresh yeast.
- Combine Wet and Dry Ingredients:Â Once the yeast is activated, add the melted and slightly cooled unsalted butter and the eggs to the yeast mixture. Whisk these wet ingredients together until they are well combined. In a separate large bowl, whisk together the all-purpose flour and salt. This step ensures that the salt is evenly distributed throughout the flour, which is important for controlling yeast activity.
- Form the Dough: Gradually add the dry ingredients to the wet ingredients, mixing on low speed with a dough hook attachment (if using a stand mixer) or with a wooden spoon (if mixing by hand). Mix until a shaggy dough forms. If using a stand mixer, continue to knead on low speed for 8-10 minutes. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 10-12 minutes. The dough should become smooth, elastic, and slightly tacky but not sticky. As you knead, the gluten in the flour develops, creating the structure that will give the rolls their fluffy texture. If the dough is too sticky, add flour one tablespoon at a time, until it reaches the desired consistency. If it’s too dry, add a teaspoon of milk or water.
- First Rise (Bulk Fermentation): Place the kneaded dough in a lightly greased bowl, turning it to coat all sides with oil. This prevents the dough from drying out. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for about 1-1.5 hours, or until it has doubled in size. A warm place helps the yeast work efficiently. Ideal temperatures for proofing are around 75-85°F (24-29°C). You can place the bowl in a slightly warmed oven (turned off!), a sunny spot, or a warm corner of your kitchen. This first rise, also known as bulk fermentation, is crucial for developing flavor and texture in the rolls.
- Shape the Rolls:Â Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. Divide the dough into 12-15 equal pieces. For consistently sized rolls, you can use a kitchen scale to weigh each piece. Shape each piece into a smooth ball by gently stretching the surface of the dough around to the bottom and pinching it closed. This creates surface tension, which is important for the rolls to rise evenly and beautifully.
- Second Rise (Proofing): Grease a 9×13 inch baking pan or a similar-sized pan. Arrange the shaped dough balls in the prepared pan, leaving a little space between each roll as they will expand during the second rise and baking. Cover the pan loosely with plastic wrap or a clean kitchen towel. Let the rolls rise again in a warm place for another 30-45 minutes, or until they have nearly doubled in size and are puffy. This second rise, called proofing, is essential for achieving the ultimate fluffy texture.
- Preheat and Bake: While the rolls are proofing, preheat your oven to 375°F (190°C). Once the rolls are nicely puffed and ready to bake, brush the tops of the rolls with melted butter. This will give them a golden brown, glossy crust. Bake in the preheated oven for 18-22 minutes, or until the rolls are golden brown on top and sound hollow when tapped on the bottom. Keep an eye on them towards the end of baking to prevent over-browning. If they start to brown too quickly, you can loosely tent the pan with foil.
- Cool and Serve: Once baked, remove the pan from the oven and let the rolls cool in the pan for a few minutes before transferring them to a wire rack to cool slightly further. Brush the tops of the warm rolls with more melted butter for extra flavor and a beautiful sheen. Serve warm and enjoy the pillowy softness and delicious taste of your homemade dinner rolls!
Nutrition
- Serving Size: one normal portion
- Calories: 220
- Fat: 8g