There is something that is just so wonderful about warm dinner rolls. They are comforting, delicious and just plain ol' good! I was making a batch this morning to go with our lunch later on so I though I would share them with you.
They are wonderful with any soup, on the dinner table or at a summer pot luck.
A few step by step photos to help you along the way. if you click into the gallery below you will see short captions under each photo to see what is going on in each photo.
Makes a dozen
2 Cups/250 grams of strong bread making flour
2 Teaspoons of dry yeast
1 1/2 Tablespoons of sugar
1/2 Teaspoon of salt
1/2 Cup/120 ml of whole milk
1/4 Cup/60 ml of water
2 Tablespoons of butter
First combine the flour and salt in a large mixing bowl. Set aside.
In a sauce pan set over a very low heat, add the milk and the water. Stir quickly and touch to feel the temperature. I do it on feel without a thermometer. If you are using a thermometer, you are looking for about 120 F. This feels something like is is just getting hot to the touch. Remove from heat and add the sugar, yeast and butter. Stir until the butter has melted and leave for a few minutes.
Next, make a well in the centre of the flour and pour in the yeast mixture. With a fork, start pulling in the flour and mixing it to combine. You will end up with a shaggy dough. Once you have this, you can start shaping it into a ball. If you dough is too sticky, add a bit more flour. Then start to knead the dough. This will take about 10 minutes. You can knead the dough on a lightly floured surface or directly in the bowl. Basically, whatever you are most comfortable with. When kneading, you are basically punching the dough down, folding it over and repeating it. After about 10 minutes you should have a smooth and elastic dough. What elastic means, is that when pressed with your finger, the dough should bounce back.
Now your dough is ready to rise. I cover mine with a damp tea towel and set it in a warm place. You basically want the dough to double in size. This can take anywhere between 1/2 hour and a hour. So, check it after 1/2 and hour and see how it is going. If it is not rising at all, you may need a warmer venue for your dough to rise. If this doesn't work, chances are your yeast didn't work. If yeast doesn't work, there are no fixes....sorry! Probably causes of yeast not working is that it is out of date or the water was too cold or too hot.
Once your dough has risen, remove from bowl and punch it down. Gently divide it into 12 equal portions and shape each one into a ball. Have ready a 8 inch greased baking dish. I use a cake tin. Arrange all the dough balls in the baking tin. Cover them again and place them back in a warm place to rise. The second rise will probably take about 40 minutes. Once they are ready, lightly brush them with melted butter. This will give a nice golden touch while baking.
Preheat your oven to 375 F and have your rack in the centre of the oven. Bake rolls for 15-20 minutes or until they are golden in colour and feel slightly hollow when tapped. Remove from oven and set over a wire rack. Remove from the pan. Then can be served straight away or stored in an airtight container for a couple of days. These will usually last a few days. You can freeze them for up to a month.
Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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