dinner rolls

dinner rolls
dinner rolls

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • The best dinner rolls (from scratch)

  • Soft, tender and warm, straight out of the oven ­ these are the best dinner rolls!

  • Ingredients

  • 1/2

    cup (60 grams) all­purpose flour

  • 2

    teaspoons active dry yeast

  • 1/2

    cup lukewarm water

  • 2

    eggs

  • 1/2

    cup Greek yogurt

  • 2

    tablespoons sugar

  • 1

    teaspoon salt

  • 1/4

    cup water

  • 3 1/4

    cups (390 grams) all­purpose flour

  • 4

    tbsp melted and cooled butter

  • 2

    tbsp salted butter (for brushing the rolls, optional)

Directions

Instructions 1. In the bowl of your stand­up mixer , add 1/2 cup flour, 1/2 cup lukewarm water and the dry yeast. Mix to combine and leave at room temperature until bubbly and has a sponge­like texture. 2. In a separate bowl whisk the eggs with the yogurt, salt, sugar and the remaining 1/4 cup water. 3. Fit your stand­up mixer with the dough hook and turn it on to the lowest speed. 4. With the mixer running, add the wet ingredients to the yeast mixture. It's going to be a very sticky batter. 9/15/2015 http://roxanashomebaking.com/the­best­dinner­rolls­from­scratch­recipe/ 2/2 5. Gently, on the lowest speed, add the 3 1/4 cups of flour, little by little. 6. When all the flour is added pour the 4 tbsp of melted butter and slowly increase the mixer' speed from low to high. 7. Keep mixing for 2­3 minutes and turn the mixer off. With a wooden spoon or a spatula, clean the sides of the bowl, scraping down the sticky dough. 8. Turn the mixer back on and mix on medium­to­high for another 2­3 minutes or until the dough will start to clean itself from the sides of the bowl. It's still going to be little sticky, don't be tempted to add flour. 9. With the help of a spatula/wooden spoon put the dough into a clean buttered bowl, cover with plastic wrap and leave at room temperature for about 1 1/2 hours or until doubled in volume. 10. Punch down the dough and, with floured hands, take the dough out of the bowl and place it on a floured surface. 11. Now divide the dough into 20 pieces, shaping each one into a ball. Place them on baking sheet (at this point you can wrap tightly in plastic and freeze for future use) cover again with plastic wrap or a tea towel and leave at room temperature for another 30­40 minutes. 12. Meanwhile, heat the oven to 375F. 13. Bake the rolls for about 20 minutes or until golden. 14. As soon as you take them out of the oven brush them with the salted butter.

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