Basic dinner rolls

December 6, 2017

 

 

Winters call for warm, cosy dinners, and it doesn't get better than a bowl of soup & dinner rolls. These basic, reasonably soft dinner rolls will serve the purpose when you need something mess-free and comforting. It is also a great recipe to start with if you are venturing into the world of bread baking. Can be served with curries, gravies, jams and chocolate spread. 

 

Beginners, check the notes section below for more tips.


 

INGREDIENTS

 

Makes 9 dinner rolls

Adapted from Bread Bible

 

2 1/8 cup     All-purpose flour

1/2 Tbsp      Instant dry yeast

1/2 Tbsp      Granulated sugar

1 tsp             Salt

 

1/2 cup        Buttermilk 

2 Tbsp          Warm water 

2 Tbsp          Olive oil

1 Tbsp          Honey

1/2 nos         Egg

Sesame seeds to sprinkle on top

 

METHOD

 

  • Take flour, yeast, sugar and salt in a Kitchenaid bowl.

  • Mix until everything is uniformly combined.

  • In another bowl mix all wet ingredients from buttermilk to egg.

  • Add this mixture to the flour.

  • Using a dough hook attachment, knead for 6-8 minutes.

  • If you kneading by hand, knead by stretch and roll method for 10 - 12 minutes until soft.

 

 

FIRST PROOF

  • Let the dough rest in a large, greased bowl till it doubles in size (This takes approx 1 - 1 1/2 hours). 

  • Cover the bowl with a cling wrap when the dough rests. 

 

 

 

FINAL PROOF

  • After the dough doubles in size, punch the air out of the dough.

  • Knead for a couple of minutes and divide it into 9 equal portions.

  • Roll each portion into a ball and place it in a 7*7 greased baking tray as shown in the picture.

  • Let this proof for 30 more minutes.

 

 

  • Once final proof is done, brush it with egg or milk and sprinkle sesame seeds on top.

  • Bake in a preheated oven at 200 degrees celsius for 15-18 minutes.

  • Once out of the oven, brush the top with olive oil or vegetable oil. Do not skip this step.

  • Cool in the pan for not more than 5 minutes and transfer to a wire rack. 

 

 

 

NOTES

 

  • This recipe uses instant yeast which can be directly added to the flour. 

  • If you are using dry yeast, proof it before adding to the flour mix.

  • To proof dry yeast, add the same quantity of lukewarm water and sugar mentioned in the recipe, stir and leave it for 10-15 minutes. The mixture will become bubbly. 

  • If it doesn’t, your yeast is inactive. Start with a fresh batch.

  • If the water is either too hot or too cold, it will not activate the yeast. 

  • To check the temperature of water, dip your finger and it should be bearable for 5 seconds.

  • Check the doneness by tapping the rolls on top. It should sound hollow. 

 

 

 

 

 

 

 

 

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