Dense, fluffy, and delicious dinner rolls are perfect for soaking up sauces and complementing a main dish. Here is a straightforward and easy recipe for some sweet dinner rolls!
Ingredients
- •473ml (2 cups) milk
- •600 grams (5 cups) all-purpose flour
- •9 grams (1 tablespoon) dry yeast
- •100 grams (1/2 cup) granulated sugar
- •12 grams (1 tablespoon) coarse salt
- •2 eggs (plus one more for egg wash, optional)
- •75 grams (1/2 stick) butter, melted (plus more for brushing, if wanted)
Preparation
- Heat about a third of the milk in a pan and gradually add 120 grams (1 cup) of the flour to make a roux. Transfer to a large mixing bowl. Add all the yeast and the remaining milk, then let it sit for 3-5 minutes.
Pour in sugar, salt, and eggs, and roughly mix.
Gradually add flour a cup at a time until approximately 480 grams (4 cups) are used. The dough should be shaggy. Allow the mixture to sit for 15 minutes for autolysis¹.
Add in all the butter and the last cup of flour. Knead with your hands until incorporated. The dough should be slightly sticky but smooth. Cover and let it sit for 2-3 hours at room temperature or in the fridge overnight.
Preheat the oven to 190°-204°C (375º – 400ºF). Uncover the dough, punch out air pockets, and roll it into a long log on a cutting board. Cut the log into 12-18 pieces, flatten each into a circle, fold the sides into the center, and roll each piece into a ball.
Grease a baking pan with olive oil or butter, or line it with parchment paper, ensuring it covers the sides. Arrange the dough balls side by side in the pan. Optionally, brush with a little egg for a golden brown top, or apply a butter and honey glaze². Bake for 20-40 minutes: set a timer for 20 minutes and check every 5-10 minutes thereafter. Allow the rolls to cool before serving.
Autolysis explained
¹Autolysis, in the culinary context, specifically in baking, refers to a process where dough is allowed to rest after mixing flour and water, before the addition of yeast and other ingredients. This resting period, which can last from 20 minutes to several hours, allows enzymes in the flour to break down starches into simpler sugars and gluten to begin developing, resulting in a dough that’s easier to work with and has improved texture and flavor. This technique is particularly valued in bread making, as it enhances the dough’s extensibility and fermentation capacity, leading to bread with better volume, a more open crumb structure, and a more complex taste.
²To make a butter and honey glaze, combine equal amounts of butter and honey in a small pan over low heat until melted. Brush over the rolls before baking.