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Dinner Rolls

Hardware | Software | Procedure

Hardware

Stand mixer with paddle and dough attachments

Instant-read thermometer

Pastry brush

Scale

Tablespoon measure

Teapoon measure

1/2 teaspoon measure

Plastic wrap

9x13 inch metal baking pan

Bench knife

Cooling rack

Freezer zip-top bag

Timer

Sheet pan

Parchment paper

Hot pad or kitchen towel

Software

  • 15 ounces (9425 grams) all-purpose-flour
  • 8 ounces whole milk, warmed to about 100° F by microwaving for 60 seconds
  • 2 1/4 ounces (64 grams) sugar
  • 2 large egg yolks
  • 1 tablespoon active dry yeast
  • 2 1/2 tablespoons (6 grams) kosher salt
  • 4 ounces (8 tablespoons) unsalted butter, at room temperature

Procedure

  1. Combine the flour, milk, sugar, egg yolks, yeast, and salt in the bowl of a stand mixer. Install the paddle attachment and mix on low speed for 5 minutes then rest the dough for 15 minutes. Switch out the paddle for the dough hook.
  2. Add 2 ounces of the softened butter. Set mixer to low speed for 30 seconds then slowly increase to medium and mix until the dough pulls away from the sides of the bowl, 5 to 8 minutes. (At this point you should be able to pinch off a small piece of dough and work it into a thin sheet you can almost see through without tearing.)
  3. Turn the dough out onto a work surface and roll and shape with your hands to form a smooth ball. Return the dough to the bowl, cover with plastic wrap, and stash in a warm spot to rise until doubled in size, about 1 hour.
  4. Meanwhile, set the oven to 275° F and place a rack in the middle position. Grease a 9-by-13 inch metal baking pan with nonstick cooking spray.
  5. Remove the dough from the bowl and use a bench knife to cut the dough into 2-ounce portions. You should have 14 portions. Roll each portion on the counter until it tightens into a small round. Place in the greased pan, cover with plastic wrap, and set aside in a warm, dry place to rise until the rolls have doubled in size, 30 to 45 minutes.
  6. Melt the remaining 2 ounces of butter and gently brush the tops of the risen rolls with the butter. Bake until the rolls are set and reach an internal temperature of 185 to 190° F, about 25 minutes. They should be fairly pale on top.
  7. Cool the rolls, still in the pan, on a cooling rack for 10 minutes. De-pan the rolls, keeping them right-side up, and cool to room temperature, 30 to 40 minutes. Wrap the rolls tightly in plastic wrap, then seal in a freezer zip-top bag. Freeze up to 3 months.
  8. When ready to bake, remove the rolls from the bag and park at room temperature for 1 hour. Meanwhile, heat the oven to 400° F. When ready, move the rolls to a parchment-lined sheet pan or cookie sheet and bake, rotating the pan halfway through baking, until the rolls and deeply browned, 10 to 12 minutes.
  9. Wrap loosely in a clean tea towel to hold for service.

1 comment

Add yours
  1. 1
    Anne

    i don’t understand this recipe. It calls for only 8 oz of liquid. All other similar recipes call for at least double the liquid. Is there a mistake or am I missing something?

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