Homemade dinner rolls are a wonderful addition to any holiday meal, especially when they are soft and buttery tasting like these. Whenever you are making any type of bread, especially rolls, it is best to weigh the dough so you have perfect looking rolls that no one will believe you made. A rule of thumb is to use 2 ounces of dough for small rolls and about 4 ounces of dough for larger rolls or buns (like hamburger buns). This is why I highly recommend you get a small kitchen scale that measures in grams as well as ounces. I always measure in grams since it is more accurate. If you are going to freeze these I recommend you slice them in half first to make defrosting and reheating easier.
Feather-Light Dinner Rolls
This recipe makes 12 large or 18 small rolls. You will need an 18-inch by 13-inch by 1-inch sheet pan and parchment paper to cover bottom.
Servings 12 Rolls
- 1 2/3 cup milk warmed but under 100 degrees
- 4 tablespoons unsalted butter melted
- 2 1/2 teaspoons instant yeast or active dry yeast
- 2 1/2 tablespoons granulated sugar
- 3 3/4 cups all-purpose flour
- 1 3/4 teaspoons salt
- 1 large egg
- 1 tablespoon water
- 2 teaspoons poppy or sesame seeds optional
- rice flour for dusting
- Pour milk and melted butter into bowl of stand mixer. Stir in the sugar and yeast.
- Using the paddle attachment add 1 cup of the flour and the salt and mix (speed 2) just to bring together. Add enough of the remaining flour to make a soft dough. It will not necessarily come away from the sides of the bowl. This should only take a couple of minutes.
- Switch to the dough hook and knead on low (2) for 8 minutes. The dough may seem too wet but you can always add more flour before you let it rise.
- Turn dough out (dump it) onto work surface that has been sprinkled with rice flour. Knead just until it comes together adding more rice flour if needed. Form into round ball.
- Place dough in dough rising bowl (see KITCHEN ESSENTIALS or just use large bowl), cover and let sit at room temperature until doubled, about 1 1/2 hours.
- Line a large sheet pan with parchment paper. Sprinkle with rice flour. Turn dough out onto lightly floured surface. Divide dough into 12 (about 3-ounces each) or 18 (about 2-ounces each) equal pieces (to do this weigh first, then divide by number of rolls).
- Placing on clean work surface, cup your hand over dough and roll in circular motion until you have a nice round ball. Place ball on sheet pan, spacing evenly apart.
- Cover balls with a damp tea towel and let rise until almost doubled, about 1 hour. While rolls are rising place rack in center of oven and preheat to 375°F.
- For egg wash beat together egg and water. Remove towel from rolls and lightly brush tops with egg wash. Sprinkle with seeds if using or just leave plain. I make a combination of sesame, poppy and plain. Bake until golden brown, about 15 minutes.
- Remove to rack and cool. These freeze well and they make great sandwiches. Enjoy!
To reheat these rolls if frozen, just take out of freezer ahead of time. Place on sheet pan in 350°F oven for 3 to 4 minutes and serve.
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