Dinner rolls have a softer and richer texture. The dough is a rich dough, that is, it has more milk, butter and eggs compared to the lean dough that is used to make the baguette, rye bread, whole wheat bread and focaccia.
While the rolls are named dinner rolls, you can practically eat them at any time of the day like for breakfast, or during snack time paired with a bowl of creamy soup.
Prep time: 2 hours
Bake time: 15 mins
Yield: 10 rolls
- 265 g Bread flour
- 6 g Salt
- 8 g Yeast
- 24 g Sugar
- 12 g Milk powder
- 12 g Butter
- 20 g Eggs
- 145 g Water
- Scale all the ingredients accordingly.
- Mix the milk powder with water.
- Mix and knead all the ingredients until the gluten strands are formed.
- Bulk proof the dough for 60 mins in the mixing bowl, covering with a plastic sheet.
- Punch down (or knock-back) the fermented dough. This releases the carbon dioxide and helps the dough to raise again with fresh carbon dioxide and thus lightening the dough further. This also helps the dough to have a finer gluten structure and make it more crumb.
- Weigh the dough and portion into 10 equal pieces (approximately 50g). Weighing to scale each portion helps to ensure that each roll is consistent in size.
- Shape into round shapes.
- Proof for another 45 mins at 25 degree C, covering with a plastic sheet.
- Brush lightly with egg wash and bake at 190 degree C for 15 mins.
- The dinner rolls are done when the crusts are golden brown, with fragrant aroma and tapped with a hollow sound.
- Cool the rolls on a cooling rack, store in a air-tight container to last about 3 days. You can also freeze the rolls to last about 2 weeks.
You can add other flavors to the dinner rolls, as suggested below:
- Cheddar cheese : add 1/2 cup of shredded cheddar cheese.
- Garlic and herbs: 1 teaspoons each: dried rosemary, dried basil, & dried parsley, along with 1 teaspoon garlic powder.
- Chocolate: 2 teaspoon of coca powder.