I was thrilled to see that Sally’s Baking Challenge was to be Soft Dinner Rolls this month😊 Our family is very serious about our bread consumption!! This is the house that gluten built 🌾
I bake bread and rolls so often that I keep a wide varitey of flours in my pantry at all times 😂 Of course, Sally provides an excellent video tutorial to help the “yeast adverse” bakers out there. But, honestly, if you are at all worried about yeasted bread baking, this is a very simple and delicious recipe.
There are only 7 ingredients and the dough comes together rather quickly.
I warmed the milk in the microwave until it reached a temp of 100F. I used 2% as that is what we usually have in the fridge. I whisked in 1 tablespoon of regular sugar and 2 1/4 teaspoons of instant yeast.
As I mentioned before, I bake a lot of bread, so I purchase my yeast in 1lb bags and store them in the fridge. That way I have yeast whenever I need it and I am familiar with how this yeast will perform in my kitchen, every time I bake. It takes a little of the guess work out of yeasted products.
The warm milk, sugar and yeast were allowed to sit for about 5 minutes to activate.
Sally gave us the option to use either all purpose flour or bread flour. I have several types of bread flour that I like to use, but often go with King Arthur, which I did this time as well.
Once the yeast was active, I added the rest of the sugar, egg, butter, salt and 1 cup of the flour.
This was mixed on medium for about 1 minute, then the rest of the flour was added. After another couple of minutes, a ball formed and pulled away from the sides of the bowl.
The mixer ran for several more minutes until the dough was properly kneaded.
It was time for the first rising. I placed the ball into a lightly greased bowl, and covered it for 2 hours.⏲
After the dough had doubled in size, it was time to shape the rolls. I greased a 9 X 13 inch pan and divided the dough into 15 equalish portions.
I weighed the bowl and dough together, then removed the dough and punched it down, and weighed the empty bowl to ascertain the total dough weight.
The weight of the dough, divided by 15, gave me the sum of ~ 50 grams per roll.
These portions were shaped into balls and placed in the pan for their second rise.
And, about 1 hour later, ⏲ they were ready for the oven
The rolls were baked at 350F, on the lower shelf in the oven, for ~25 minutes.
Sally’s last suggestion, which was optional, was to melt 2 tablespoons of butter with 1 tablespoon of honey, and spread over the hot rolls. This is optional, yes, but don’t skip it!! So good 😋
My husband and son really devoured these quickly! I managed to get one of them before they finished them off, and yes, they were deilcious🌟