Delicious Dinner Rolls – Recipe
If you are following my posts, you already know that I am on a look out for a specific recipe of home made rolls. One which comes the closest in taste and texture to the ones so many of us enjoyed at a summer camp in Ellenville, NY.
I already posted a recipe which I, and many others, feel totally resembles these infamous rolls we all are missing and craving, but I was still looking for a simpler recipe, one which the kitchen ladies at the camp would have used.
I feel this one might be it.
I made these rolls 3 times already, tweaking the original recipe a little each time, and my final batch came in the closest to what I am looking for.
The beauty of this recipe is that you can easily turn one recipe to 12, 24 or 48 rolls. Of course they will vary in size, but using the same pan size, and the ingredient quantity stays the same. The above picture consists of 48 small dinner rolls.
This recipe yields 12, 24, or 48 rolls, depending on the size you choose to prepare.
- 1 1/2 cups plus 1/8 cup whole milk, room temperature
- 2 1/2 tsp. active dry yeast (I used Rapid Rise - 1 (1/4oz) packet plus 1/2 tsp)
- 1 Tlbs. sugar
- 550 grams bread flour, about 4 cups ( I used King Arthur bread flour)
- 1/3 cup instant dry milk
- 1/2 cup granulated sugar
- 1/2 tsp. salt
- 1 Tlbs. vegetable oil
- 1 egg, slightly beaten
- 4 Tlbs. unsalted butter, room temperature
- Add milk and sugar into a medium bowl, and stir well until the sugar dissolves.
- Sprinkle the dry yeast over the milk, and mix gently.
- Keep yeast mixture in a warm, draft free place until frothy on top, about 10 minutes.
- In a large bowl place the flour, sugar, salt and dry milk.
- Stir with a whisk, to incorporate and to fluff up the flour.
- Add the yeast mixture, the egg and the vegetable oil.
- Mix with a spoon until well incorporated and a dough forms.
- Place the dough onto a lightly greased work surface, and knead for 3 minutes.
- Spread the dough out to form a rectangle, then spread the room temperature butter over it.
- Fold the dough over the butter, and work it with your hands until fully incorporated into the dough.
- Knead couple of minutes, then place it in a bowl, cover with a tea towel to rest it for 15 minutes.
- Place the dough into a large bowl of a stand up mixer, using a dough hook mix at medium speed for 20 minutes.
- If kneading by hand, keep folding the dough over and kneading for 30 minutes.
- Cover the bowl with a tea towel, place it in a warm, draft free place to double in bulk, about 1 - 1.5 hours. (I use preheated oven to 100 degrees F). Place a shallow pan with warm water on the rack below to retain the warmth and moisture.
- Prepare your 9 x 13 baking pan, by lining it with parchment paper, greasing generously the bottom and sides.
- Remove risen dough onto a work area, and repeat folding it over and kneading several times, to remove the air from it.
- Cut the dough into 4 equal parts, then form a log from each part.
- Work with one dough log at a time, and cut into smaller pieces, depending on how many rolls you plan to make. For 48 rolls, cut each log into 12 equal pieces, for 24 rolls cut each log into 6 equal pieces, and for 12 rolls cut each log into 3 pieces.
- Every time you cut up one dough log, make each cut piece into a nice roll and place it on the greased parchment paper.
- For 48 rolls place 6 small rolls along the shorter end of the pan, and 8 little rolls along the longer side of the pan.
- For 24 rolls, place 4 rolls along the short size of the pan and 6 rolls along the long side.
- For 12 rolls place 3 rolls along the short side of the pan and 4 rolls along the long side of the pan.
- Cover the rolls with a tea towel and place it in a warm, draft free place to rise up to the rim of the pan, about 30 - 60 minutes.
- Preheat the oven to 350 degrees F.
- Brush the tops of the rolls with milk, heavy cream, or egg wash, so they brown nicely during baking.
- Bake for 30 minutes for 12 rolls, or 28 minutes for 24 or 48 rolls.
- Remove from the oven and let rest in pan for 5 minutes.
- Grab the sticking up edges of the parchment paper and lift out the rolls from the pan, and place them on the cooling rack.
- Gently pull out the parchment paper from under the rolls and cool them completely if you plan to store them, or serve them while still warm.
- These freeze well once completely cooled, then defrosted in the fridge while still in the bag.
- You can zap them in the microwave for 10 seconds to freshen them up just before serving.