Dinner Rolls
Freshly baked simple white dinner rolls, ideal as a side dish.
Ingredients
strong white bread flour
750 g
dried yeast (sachet)
7 g
soft butter (cut into chunks)
50 g
warmed milk
110 ml
warm water
350 ml
salt
2 tsp
Instructions
1
Mix dry ingredients with butter
Take a large mixing bowl and add the yeast, salt, and flour. Mix the ingredients lightly by hand. Add the butter chunks and work them into the flour mixture with your fingers. Rub the mixture between your fingers until it resembles breadcrumbs. If there is too much flour, add a bit more butter to help combine.
2
Form the dough
Combine the warm milk and water in a measuring cup. Pour it into the breadcrumb mixture and stir roughly with a wooden spoon. Continue mixing by hand until a smooth dough forms. If the dough is too wet and sticky, add more flour; if it is too dry and crumbly, add a little more warm water.
3
Knead the dough
Place the dough ball on a floured surface. Begin kneading for about 25 minutes to ensure the dough is thoroughly worked. When done, the dough should feel elastic and smooth. Add a little water during kneading if it becomes too dry.
4
First fermentation
Place the dough in a large bowl and cover with cling film. Leave in a warm place until the dough has doubled in size.
5
Knock back and divide
Return the dough to the floured surface. Fermentation creates many air pockets in the dough, so knead it again to release the air — this is commonly called 'knocking back'. Divide the dough into individual small balls; this recipe makes about 12 large dinner rolls.
6
Shape and second fermentation
Shape each ball into a round with your hands, then flatten slightly. Place them on a greased baking tray, close together. Cover again with cling film and return to a warm place until the dough has doubled in size once more. Preheat the oven to 200°C / 400°F / gas mark 6.
7
Bake
Place the baking tray in the oven. Bake for about 10 minutes, until the tops of the rolls are golden brown and fully cooked. Tap the bottoms to check they are done — they should sound hollow. Let the rolls cool slightly, then separate them.
