Published on September 21, 2021 at 9:35 am by LEW
One of the nice things about retirement is it gives me time to rediscover things I have not done for years. So I am in the kitchen today, baking dinner rolls. I dug up an old recipe I have not used for over a decade. It is my personal variation on the dinner roll.
Back in the day, when it was just me, a lot of recipes I tried did not scale down well. When it is just me I don’t really need two dozen rolls. Plus back then my kitchen was a lot smaller. So this is a version of a recipe I scaled down. It involved a few tweaks to get it to a place I was satisfied with.
Baking bread is not that hard, and requires a very few ingredients. It is just the time it takes. If you are doing anything with yeast the bread needs to rise, usually twice.
This recipe makes about 8 dinner rolls, and takes about three hours (two of which are fist and second rise times)
- 3 cups flour
- 1 cup milk
- 1 large egg
- 4 tablespoons white sugar
- 2 tablespoons butter
- 1 tablespoon oil
- ½ teaspoon salt
- 1 package of yeast
- One or two large bowls
- A whisk
- A medium kitchen spoon
- A baking tray
- Something to cover the dough while it rises (cloth or plastic)
- Warm your milk and butter to a little bit warmer than room temperature (about 90° F or 32° C).
- In a bowl add the warm milk, warm butter, sugar, salt, and egg. Whisk until well combined.
- Add 1 package of yeast to the liquid and mix. Wait about five to ten minutes to make sure the yeast is active (should start to see some bubbles and foam on the top of the liquid).
- Sir in two coups of flour, half a cup at a time. Make sure previous floor is well combined before adding next half cup.
- After two cups, reduce flour added to a tablespoon at a time until the dough pulls from the sides of the bowl and starts forming into a single mass.
- Flour your work surface, then dump the dough onto it. Knead the dough, slowly adding flour a teaspoon at a time until the dough is slightly sticky and stays together well. Continue kneading for another ten minutes until the dough becomes smooth and elastic.
- Put oil in a bowl, coating all sides. Place the dough ball in the bowl and turn once to coat with oil.
- Cover and let sit for an hour in a warm area.
- Once the dough has doubled in size, punch it down. Flour work surface again and dump dough onto it. Divide into eight or nine sections. Roll each section into a ball.
- Coat a baking sheet with nonstick spray and place the dough balls on the sheet with at least one inch space between them. Cover and let rise for another hour.
- Preheat oven to 350° F or 177° C. If you want a nice finish on your dinner roll, create an optional egg wash (egg and water in even amounts mixed well) and brush the dough balls before baking.
- Bake for twenty five to thirty minutes (until browned). Remove form oven and allow to cool for five minutes.