Serve them alongside Boneless Prime Rib, Sour Cream Mashed Potatoes, and Roasted Zucchini for an impressive dinner that will wow your guests! There’s no need to purchase dinner rolls when you can make your own! You’ll learn everything you need to know with this informative guide. You only need a few simple ingredients and some patience. So why not give them a try? You won’t regret it!
Step By Step Instructions
To Make The Dough
Bring milk and butter to a simmer in a small saucepan over low heat. Remove from heat, stir in sugar, and set aside to cool. Active and instant dry yeast can be used interchangeably (although active dry yeast tends to rise slower). For this recipe, you can use whichever you have on hand. Butter: Any type of butter you like best will work in this recipe, but I recommend using unsalted butter to control the rolls’ saltiness. You can also use margarine or vegetable shortening. Sugar: This recipe calls for granulated sugar, but you can also use caster sugar, brown sugar, honey, or even maple syrup in its place. Yeast: Use dry yeast. Active or instant yeast will both be suitable for this recipe. Salt: You can use any type of salt in this recipe you like best. Water: Be sure your water is warm (not hot). A temperature of 110 to 115?F (43 to 46°C) is ideal. Mix the yeast into the warm water and set aside until it starts to foam this should take 2 or 3 minutes. If it doesn’t foam, your yeast is inactive, and you should start again with new yeast. Mix the yeast with the cooled milk mixture, eggs, and salt, then add it to a mixer fitted with the dough attachment. Add half of the flour to the bowl with the egg and milk mixture. Mix until smooth. Add the remaining flour, a quarter cup at a time, while continuing to mix until the mixture forms a dough ( you may not need all of the flour). Knead on low speed for 3 to 4 minutes. Check the consistency and add more flour if necessary. You want a soft, moist dough, but it shouldn’t be sticky. Knead on low speed for five more minutes or until the dough clears the sides of the bowl. On a lightly floured surface, knead the dough by hand for about 30 seconds. Place the kneaded dough into an oiled bowl and cover the bowl with a clean kitchen towel or plastic wrap. Let it rise in a warm place until it has doubled in size. This will take about 60 to 70 minutes.
Making The Rolls
Transfer the dough to a floured surface, press it down, and divide it into 12 pieces. Take one piece of dough at a time. Smooth the dough by pulling it from the top with your fingers. Pinch it underneath and place it on the work surface. Gently roll it on a floured surface and guide it into a round ball. Place the balls into a greased 9×13 baking dish. Cover the pan and leave the dough balls to rise in the pan until doubled in size. This should take about 30 to 40 minutes. Beat one egg with one tablespoon of water and brush a thin eggwash layer over each roll’s top. Bake for 20-25 minutes, rotating halfway through, until golden brown on top. Tent the pan with aluminum foil if you notice the tops browning too quickly. Remove from the oven and brush with melted butter before serving.
It’s important to let the rolls cool completely before storing them, as warmth can cause condensation. Cool on a wire rack and cool for about an hour. When fully cooled, store at room temperature in an airtight bag. To Freeze: Cool completely and then freeze in a freezer-safe container for up to 3 months. Thaw at room temperature for an hour before you plan to serve them. To Reheat: Wrap loosely in foil and warm in the oven at 350°/180°C for 8 to 10 minutes. Serve while warm to avoid drying out. Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
