I hope everyone had a nice long relaxing weekend! Mine was filled with flowers, wedding, and baking, naturally. It was busy but fun! 🙂 Anyways… so several weeks ago, when I had my friends and family over for dinner, I accidentally made the best dinner rolls EVER!! THESE, right here, golden brown and shiny dinner rolls!
During that particular period of time, I was in my croissant practicing/making phase, which is still on my “things to make” list. I prepared the croissant dough on Friday night thinking I could laminate the dough with butter on Saturday morning before I leave to work on a wedding… And since I was making dough already, I might as well make some bread for breakfast (orange cranberry bread). So of course I didn’t have time to make the croissant with a full schedule that weekend. I did manage to make that orange cranberry bread. Freshly baked bread for breakfast is the best, even though it was more like cranberry with a hint of bread…
Sunday rolled around. I had to make something with the already risen dough in the fridge. It was made with milk, and a yeast dough made with milk can’t be kept for too long as the milk will go sour. So I thought what the heck, I’ll just make dinner rolls to go with… DINNER! Turned out, these were THE BEST homemade dinner rolls EVAH, so soft and fluffy, I just wanna stuff my mouth with it. I wanna eat it for breakfast and make sliders and sandwiches with it for lunch and dinner, and then sleep on it at night cuz it sure is fluffier than my pillow…
I have been making these into larger rolls for sandwiches, every single week since. And I turn up my nose at the grocery store bread… (bread snob, geez!) If you’re hungry and looking, you can stop right here, this dinner roll is the ONE!
- 1/4 cup warm water 105°F
- 1 teaspoon sugar
- 1/2 teaspoon active dry yeast
- 1/2 cup whole milk – warm
- 2 oz unsalted butter 4 tablespoons – melted
- 2 cup all-purpose flour
- 2 tablespoon sugar
- 1/2 heaping teaspoon kosher salt
- 1 egg + 1 tablespoon water for egg wash
- Dissolve a teaspoon of sugar in 1/4 cup of warm water, make sure the temperature is between 100°F and 110°F, sprinkle 1/2 teaspoon of active dry yeast over the water, set aside 10 – 15 minutes for the yeast to activate. You should see the yeast expanded in the mixture.
- Meanwhile, measure 1/2 cup of milk in a glass measuring cup, add 2 oz of butter to the milk and microwave for 45 sec to 1 min. Stir with a spoon, the butter should completely dissolve in the milk and let cool to under 110°F.
- Add the flour, 2 tablespoons of sugar and salt in a small bowl, whisk to mix.
- Fit your stand mixer with the dough hook, pour the yeast mixture and milk in a medium bowl, add the flour mixture and turn the mixer on speed 2. Let it knead for 2 – 3 minutes. The dough will be very sticky.
- Flour the bottom of a pie dish or plate and set aside.
- Turn the dough out onto a well-floured board, knead by hand about 10 times until the dough is smooth, sprinkling with flour liberally.
- Shape dough into a disk and set on the floured pie dish/plate, cover with plastic and let rise for about 1.5 to 2 hours at room temperature. Dough should double in size.
- Line a baking sheet with parchment paper and sprinkle flour on top, set aside.
- Turn the risen dough out onto a well-floured board again and divide dough into 9 portions, about 2 oz each.
- Knead each piece of dough a few times until smooth and shape into a ball.
- Place on the prepared baking sheet about 2” apart, let rise for another 1 to 1.5 hours to about double in size.
- Beat the egg with 1 tablespoon of water and gently brush the egg wash all over the dough.
- Preheat oven to 400°F.
- Give the dough another coat of egg wash and bake for 11 minutes until the top is golden brown.