Recipe: Dinner Rolls

Is there anything better than warm bread with butter and jam? Ok probably, but it’s up there as one of the yummiest foods ever invented, I’m sure of it. And it’s one of my comfort foods. So of course I have a go to recipe when I’m craving something fresh out of the oven and today I figured I would share that recipe with all of you.

If you’d like to watch me make them click the video, or if you want to see a written recipe scroll down.

These dinner rolls take about an hour and a half all together (most of that time is allowing the dough to rest!), and you get 9-12 rolls.

What you will need:

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  • 2 cups Flour
  • 2 Tablespoons Sugar
  • 1/2 teaspoon Salt
  • 2 1/4 teaspoon Rapid Rise Yeast
  • 1/2 cup Milk *
  • 1/4 cup Water
  • 2 Tablespoons Butter*
  • 1 large mixing bowl
  • 1 smaller mixing bowl
  • Measuring spoons
  • Measuring cups
  • A spatula
  • A 8×8 pan (or any size you have)
  • Butter or oil (I use sunflower oil) for greasing your pan

*The milk and butter in this recipe can easily be substituted out for nut milk and coconut oil. And I actually skip the milk and instead use 1/2 cup water and 1/4 cup cream along with the 2 Tablespoons of butter. What I’m saying here, is do what works for you.

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To make:
The Italicized parts are additions or adjustments I have made to the original recipe.

Combine 3/4 cup flour along with all other dry ingredients (sugar, salt, and yeast) in a large mixing bowl.

In a smaller bowl add milk, water, and butter and heat this mixture to very warm but not hot (aka under 120 degrees F). I do this by heating the water in my kettle on my stove top and then pouring it into the bowl of butter and milk, but if you don’t have a kettle you can heat it up in your microwave or move the mixture to a saucepan and heat it on the stove top.

Once your butter is melted, add the liquid ingredients to the dry ones and mix for 2 minutes (I usually mix about a minute and then I let it sit for a bit while I clean up counter and put away my ingredients).

Add your remaining cup and a quarter of flour, about a half cup at a time, mixing in to make a soft dough. Take your dough out of the bowl and place it on a lightly floured surface and knead it until smooth and elastic, about 8-10 minutes (I only knead it 2-4 minutes). 

Cover your dough with a towel and allow to rest 10 minutes.

Shape your rested dough into 9-12 balls and place in a greased pan (I rub the tops of the dough in the oil I greased the pan with so they get really golden and pretty). Recover with a towel and allow to rest another 30 minutes, or until the dough has doubled in size.

Preheat your oven to 375 degrees (Fahrenheit). I like to place the dough near my preheating oven so that it stays warm and doubles faster. 

Once your dough has doubled, place it in your preheated oven and bake for 20 minutes. (My oven is really hot and so I bake it for 15 minutes and then shut the heat off, but leave the oven door shut and wait another 5-10 minutes, but this may just be because my oven is weird).

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