Monday, September 14, 2015

Dinner Rolls

Baking is something that I am not very fond of doing in the kitchen.  But once in a while, I want to try it.  I have never  baked dinner rolls  from scratch before so I wanted to see if I can do it since  I made some tomato soup that day and I want  some freshly baked dinner rolls to eat with it.  I found this recipe  at pm how to make soft and tender dinner rolls.  


1 tablespoon active-dry yeast
1/2 cup (4 oz) warm water
1/2 cup (4 oz) milk (whole, 2%, or skim)
1 large egg
2 tablespoons vegetable oil (I used coconut oil)
2 tablespoons sugar
1 teaspoon salt
3 cups (15 oz) all-purpose flour (I used the Glutino's gluten-free flour)
1 tablespoon butter


1. Combine the ingredients for the dough: In the bowl of a standing mixer (or a large bowl, if mixing by hand), stir the yeast into the warm water and let it sit until dissolved. In a separate bowl, whisk together the milk, egg, oil, sugar, and salt. Add this to the yeast mixture and stir until combined. Add all the flour and stir until it forms a shaggy dough.

2. Knead the dough: Knead at low speed, or by hand against the counter, for 8-10 minutes, until smooth but slightly tacky. It should spring back when poked.

3. Let the dough rise: Cover the mixing bowl and let the dough rise in a warm spot until doubled in bulk, about an hour.

4. Shape the rolls: Dust your work surface with a little flour and turn the risen dough out on top. Divide the dough into 12 pieces with a bench scraper. To shape into rolls, tuck the edges underneath to form a plump little package, then roll the dough against the counter or between your palms until round.

5. Heat the oven and let the rolls rise: Line a 9x13 pan with parchment and spray with nonstick coating. Arrange the rolls inside the pan spaced a little apart. Let the rolls rise until they look pillowy and fill the pan roughly 30-40 minutes.

While the rolls are rising, pre-heat the oven to 375°F.
6. Brush the rolls with butter. Melt the butter and brush it over the risen dinner rolls. This helps the tops to brown and keeps the crust soft.

7. Bake the rolls: Bake the rolls until golden, 15-18 minutes.

Lift the rolls from the pan using the parchment and let the rolls cool on a wire rack until cool enough to handle. They are best if eaten within a day or two, but will keep in an airtight container on the counter for up to a week. Rolls can also be frozen for up to 3 months and reheated in a warm oven 

I only got 30 minutes to have the dough rise so it didn't get the right amount to rise.  It still turned out  really tasty but it wasn't fluffy.

Hubby was even impressed that we had  freshly baked  dinner rolls in the table.  Glad he liked the surprise!
 It was a perfect match for our tomatoe soup!

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