Soft Dinner Rolls
The most delicious. Period.
Don’t let a yeast bread or proofing time intimidate you. These soft rolls are worth every minute.
Makes 14-16 rolls
Ingredients
1 cup whole milk, warmed to 110 degrees Fahrenheit
2 ¼ tsp of instant yeast
2 tbsp granulated sugar
3 cups of flour
2 tsp salt
1 stick of room temperature butter, diced
1 egg
Directions
Make sure the milk is at 110 degrees F. Add the warmed milk, yeast, and sugar to the bowl of a stand mixer fitted with a paddle attachment. Mix together then let sit for 5 minutes, don’t rush it! You will see the mixture start to bubble up and you should be able to smell the yeast.
To the stand mixer, add in 1 cup of flour, salt, butter and egg. Turn the mixer on low and mix for about 1 minute. Scrape down the sides of the bowl then add in the remaining flour. Mix for 3-5 minutes.
Dough should now be slightly sticky and soft and will hold together. Take dough out of the bowl and kneed for 2 minutes on a flat surface with a little bit of flour. This step is really just to shape the dough into a soft round ball before proofing. When you have a soft ball add the dough back to the bowl of the stand mixer and cover with a clean kitchen towel. I like to put the bowl in my oven that’s turned off. Let proof for 2 hours.
After 2 hours the dough should double in size. Punch the dough to release the air. Turned dough out onto your counter and start to loosely shape into a rectangle. I have found this is the easiest way to cut even pieces to roll into balls. You will cut 14-16 even size pieces then roll them into balls. Add the dough balls to a greased 9x13 glass baking dish. Cover again with the clean kitchen towel and put back in the cold oven for 1 hour.
After an hour take out the baking dish and remove the towel. Pre heat the oven to 350 degrees F. When the oven is at temperature bake the rolls for 20-24 minutes. You will know when they are done because the tops should be golden brown.
Optional: when you take the rolls out of the oven you can brush on some melted butter and sprinkle with Maldon salt.