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Classic Dinner Rolls

You can’t beat the smell of freshly baked bread. Not in the bakery, and surely not at home.

This is one of the easiest recipes I’ve ever seen/ used, and the end product is unbelievably satisfying! Maybe not just satisfying, more like…. amazingly awesome :3

If you have a stand-mixer, this is so worth making because it is going to take you no elbow grease at all!

Now, what if……. I DON’T HAVE ONEEEEE?!?!?!??!

Okay, calm down lol This recipe is so baker-friendly that it doesn’t require as much of kneading as you would expect from a bread recipe… So it’s all gooood 😀 *Pat*

Alright, let’s ROLL! ❤

Classic Dinner Rolls

Cover Final

Ingredients

  • 2 cups warm water
  • 2/3 cup dry milk powder
  • 2 Tbsp dried yeast
  • 1/4 cup sugar
  • 2 tsp salt
  • 115 g butter (at room temperature)
  • 1 egg
  • 5 cups all purpose flour (More for flouring the work table)

Rack Final

Steps

  1. In a mixing bowl, stir warm water and milk powder together until dissolved. Add yeast and sugar, mix well and let stand until foamy.
  2. Add salt, butter, egg and 2 cups of flour. Mix on low speed until all ingredients are wet. Then 2 minutes on medium speed.
  3. Add another 2 cups of flour and mix on low speed again until wet, then back on medium speed for 4 minutes.
  4. Add 1 last cup of flour and mix on low speed until wet, then 4 minutes on medium. ***Add more flour if the dough is still too wet (or vice versa). The dough should be soft and not overly sticky, it shouldn’t be stiff either.***
  5. Continue kneading the dough with hook attachment until smooth.
  6. Grease a large bowl with vegetable oil and place the dough in it, turn to coat the dough with oil.
  7. Cover the bowl with a damp tea-towel or cling film and leave to proof in a warm place for at least 2 hours, until it doubles in size and almost reaches the top of the bowl.
  8. Place half of the dough onto a floured surface and leave the other half inside the bowl, covered with cling film to prevent drying out.
  9. Gently knock out some air from the dough on the working table and roll it into a circle (~ 12″ in diameter).
  10. Cut the dough into 16 even slices the way you would cut a pizza. (If you’re ever…EVER in doubt of the way you cut a pizza….. Google “Cut Pizza” for help LOL)
  11. Roll the slice of dough in , starting from the wider end and tuck the small tip underneath. Repeat for the rest of the dough.
  12. Place the rolls onto a baking tray.
  13. Repeat Steps [9-12] for the other half of the dough.
  14. Let the rolls rise for 1 – 1.5 hours until double in size, cover with damp tea-towel or cling film.Oven Final
  15. Preheat oven to 180 C/ 375 F.
  16. Bake for 15 minutes or until golden brown.  (HERE IS THE TOUGH PART, YOU CAN SMELL BUT CANNOT TASTE D:)
  17. *Optional*: Brush the rolls with some honey-water (1:1) 2 minutes before done for a shiny finish and a subtle sweet taste.
  18. Leave to cool on rack. Best served warm.

Serves 32 rolls

Sorry for the bunch of text-only steps. Forgot to take photos during the process! D:    (Too into making the rolls :P)

To make it up, here is a picture of a finished roll torn apart so you can see the soft, delicate inside 🙂

Inside Final

This classic dinner roll recipe is a hit in my family. They simply LOVE it! 😀

Perfect to go with some hot soup or just cold butter. I’m totally making this again :3

Again, feel free to “Pin it” or leave any comment. If you have any questions, I will try my very best to answer them 🙂

Give this a go, I am sure you will love it (Y) Let me know how it goes!

Joyce