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.
|12-18 Rolls||20 minutes|
|Cook Time||Passive Time|
|15 minutes||2 hours|
- 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
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.