The first time I learned how to make bread was at the Home Science college in Mumbai. The process is so simple with the yeast doing most of the work. Key points to remember in bread making is proofing the yeast properly, kneading the dough well, giving it enough time to rise and double in size in a warm place, deflating the air and shaping, then a second rise to increase in volume and finally baking. When we were taught how to make the dinner rolls, I was really excited having seen and tasted them at weddings. The fact that I could now make them at home was a dream come true.
Dough for dinner rolls is enriched with milk, eggs, butter and sugar. These ingredients contribute to a soft tender and smooth texture. The best part is having fun with the dough and shaping as desired. They are brushed with an egg wash for a shiny glaze, either sprinkled with sesame or poppy seeds and baked. Irresistible and delectable, they are a perfect accompaniment to any meal.
Dough for dinner rolls is enriched with milk, eggs, butter and sugar. These ingredients contribute to a soft tender and smooth texture. The best part is having fun with the dough and shaping as desired. They are brushed with an egg wash for a shiny glaze, either sprinkled with sesame or poppy seeds and baked. Irresistible and delectable, they are a perfect accompaniment to any meal.
Dinner Rolls
(Yields 12)
Ingredients:
3 cups flour + 1/2 tablespoon for dusting
1 cup milk
2 1/4 teaspoons dry yeast
2 tablespoons sugar
1 egg (lightly beaten for dough)
1/4 cup unsalted butter
1 1/4 teaspoons salt
1 egg (lightly beaten with 1 teaspoon milk for egg wash)
Method:
In a saucepan, heat milk and butter till lukewarm. Add the yeast along with the sugar. Set aside for 5 to 10 minutes to foam and froth.
Note: The milk should be slightly warm to the touch not hot.
Sift flour and salt in a bowl. Add the beaten egg, yeast mixture and mix to form a dough. The dough will be slightly sticky.
Dust 1/2 tablespoon of flour on a board and knead the dough well for 5 to 8 minutes until soft and smooth. It should spring back when pressed with two fingers.
Place dough in a greased bowl, turning once. Cover with plastic wrap and let dough rise in a warm place until doubled in size, about 1 to 1 1/2 hours. Once risen, punch the dough down to deflate the air. Weigh dough and divide into 12 equal smooth balls to shape into "8" or cloverleaf rolls.
Note: The dough was 805 grams so each ball weighed 67 grams.
To shape the balls into "8", line a 17" x 12" baking sheet with parchment paper or silpat (non-stick silicone baking mat). Roll each ball with your fingers into a 12-inch rope. Twist into loops as shown in the picture above, wrapping the right end under and then bringing it up. Do not press as the roll needs room to expand. Place on the prepared sheet, cover and let rolls rise in a warm place until doubled in size, about 30 minutes or more.
For cloverleaf rolls, grease and flour a muffin tin. Divide each ball into three small equal balls ensuring to gather the seam from all sides and tuck at the bottom. Place three balls in each muffin cup. Cover and let rise in a warm place until doubled in size, about 30 minutes or more.
Preheat the oven to 375 F or 190 C.
Brush rolls with egg wash for a shiny glaze. Bake for 15 to 20 minutes or until golden brown. The aroma of fresh baked rolls will fill the kitchen when ready. Transfer dinner rolls onto a wire rack to cool.
Serve rolls warm as accompaniment to a meal.
Note:
(Yields 12)
Ingredients:
3 cups flour + 1/2 tablespoon for dusting
1 cup milk
2 1/4 teaspoons dry yeast
2 tablespoons sugar
1 egg (lightly beaten for dough)
1/4 cup unsalted butter
1 1/4 teaspoons salt
1 egg (lightly beaten with 1 teaspoon milk for egg wash)
Method:
In a saucepan, heat milk and butter till lukewarm. Add the yeast along with the sugar. Set aside for 5 to 10 minutes to foam and froth.
Note: The milk should be slightly warm to the touch not hot.
Sift flour and salt in a bowl. Add the beaten egg, yeast mixture and mix to form a dough. The dough will be slightly sticky.
Dust 1/2 tablespoon of flour on a board and knead the dough well for 5 to 8 minutes until soft and smooth. It should spring back when pressed with two fingers.
Place dough in a greased bowl, turning once. Cover with plastic wrap and let dough rise in a warm place until doubled in size, about 1 to 1 1/2 hours. Once risen, punch the dough down to deflate the air. Weigh dough and divide into 12 equal smooth balls to shape into "8" or cloverleaf rolls.
Note: The dough was 805 grams so each ball weighed 67 grams.
To shape the balls into "8", line a 17" x 12" baking sheet with parchment paper or silpat (non-stick silicone baking mat). Roll each ball with your fingers into a 12-inch rope. Twist into loops as shown in the picture above, wrapping the right end under and then bringing it up. Do not press as the roll needs room to expand. Place on the prepared sheet, cover and let rolls rise in a warm place until doubled in size, about 30 minutes or more.
For cloverleaf rolls, grease and flour a muffin tin. Divide each ball into three small equal balls ensuring to gather the seam from all sides and tuck at the bottom. Place three balls in each muffin cup. Cover and let rise in a warm place until doubled in size, about 30 minutes or more.
Preheat the oven to 375 F or 190 C.
Brush rolls with egg wash for a shiny glaze. Bake for 15 to 20 minutes or until golden brown. The aroma of fresh baked rolls will fill the kitchen when ready. Transfer dinner rolls onto a wire rack to cool.
Serve rolls warm as accompaniment to a meal.
Note:
- Dinner rolls can be shaped into rounds or various knots.
- Knotted Dinner Rolls - Follow recipe for dough given above. Shape dough into 8 equal balls. Roll each ball with your fingers into a 12-inch rope. Form into a loose knot then, bring right side over and under. Move the left side, which is over on top towards the bottom and press firmly with the right side at the base to seal both ends. Follow the attached pictures. Place on baking sheet lined with parchment paper. Cover with a kitchen towel and let rise for 30 minutes. Brush with egg wash and bake at the temperature given in the recipe for 15 minutes. Transfer onto a wire rack to cool. Serve warm.
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