White Dinner Rolls

Photo of one pan of rolls after baking (using milk wash)...



Even though I am still working on this recipe (I'm taking several different recipes and trying to take the best from each one), the rolls that result from this recipe are extremely fluffy and soft. Over the past several weeks, I have been making this recipe and then freezing the result. Why? Well, my plan is to make these a few days in advance and then freeze them. On Thanksgiving (to save time), I will nuke them in the microwave and serve. In my test, I froze a batch for one week and then brought them in and let them thaw on the counter. I then nuked one for 10 seconds on high and tried it. The result was a slight depreciation in flavor, but the only reason I noticed it, was because I had tasted them fresh from the oven. You can make these fresh and serve or you can make them and freeze for later. I just wanted to point out that the freezing option is available.

Now, I've bored you enough, so on to the recipe...




What you need...

• Yeast... 2 ½ tsp
• Water... ½ cup (temperature roughly 105°)
• Milk... 1 cup (scalded and then cooled to same temperature as water)
• Bread flour... 3 ½ - 4 cups (amount will vary depending on humidity)
• Eggs... 2
• Butter (unsalted)... 4 Tbsp
• Honey... 4 Tbsp
• Salt... 1 - 1 ½ tsp
• Cake pans or muffin pans if you prefer... 2

Putting it together...


If you have a bread machine, it is easiest to do the kneading with that. Just set it to the "make dough" setting.

• Add water, 1 Tbsp of honey, and yeast
• Let the yeast swim around until foamy: about 5-10 minutes
• While the yeast is having a party, melt the butter
• When the yeast is foamy, add 1 cup of flour and begin mixing (or start the bread machine)
• Add milk, butter, remaining honey, eggs and salt
• Add remaining flour, ½ cup at a time
• Continue adding flour until the dough slightly tacky to the touch (you do not want an overly sticky or an overly dry dough)
• Once dough reaches the correct consistency, close the door to the bread machine and take a break. Or, if you are doing it the old fashioned way, continue kneading (on low speed) until shiny
• Let rise in a warm place until doubled: about an hour
• Once doubled, roll out onto parchment paper, shape into a log, and divide into roughly 16 pieces
• Form each piece into a ball and place in your cake pan (the rolls will rise into each other, but they are very easy to separate)
• You should be able to fit between 9 and 10 rolls in the first pan
• Cover loosely with well-oiled plastic wrap and place in a warm location (I put mine in the oven with the oven light on)
• Let rise until doubled: between 30 and 40 minutes
• To test to see if your rolls have risen enough, take your finger and make a small indentation into the side of a roll. When you remove your finger, if the indentation stays, your rolls are ready for baking. If it disappears, check again in another 5 minutes
• If you let your rolls rise too long, they may collapse on you (I know this from experience)
Photo of one pan of rolls after they have risen...
• Once risen, brush with milk or melted butter
• Set oven for 375°
• Bake for 15 - 20 minutes until golden brown

With egg wash...



No, they are not burned and they tasted fantastic. It is just that the egg wash really browned them.


Enjoy!