I believe Homemade bread is like an addiction. Once you get use to fresh homemade bread, store bought bread is never a treat. Some how making bread is always looked upon as a very time consuming and difficult task but honestly it is not – if you plan and organize your self. With my busy life style I make bread almost 3 times a week. It is now become a must because my kids don’t enjoy store bought bread anymore. And my husband… don’t let me start with him. Today, I want to share with you how I make these beautiful Dinner rolls for my family and I hope you will make them for your family too.
Here’s what you’ll need: 1 /12 cup milk – (you can use skimmed – i use whole) 50 grams / 3 tbsp Butter or Oil 1 large Egg (optional) – skip to make vegetarian 1 tbsp Instant Dry yeast or 1/3 cup fresh yeast. 1 tbsp Sugar 1 tbsp Salt 1 cup Bread Flour or All Purpose Flour (Maida) 2 to 1 1/2 cups All purpose flour (approx) Method: Measure 1 1/2 cup whole Milk (you can use skimmed too)
measure butter – If using oil do not add now.
Add the butter to the milk and warm it all up in the microwave or stove top. You want the milk to be barely warm not hot. (110F)
This is the yeast I use… It says instant yeast. Caution: If the milk to too hot it will kill the bacteria in the yeast and your dough wont’ rise. If the milk is cold the yeast will again not get activated as the warmth is what activates the yeast. In some warm countries like Israel the yeast gets activated at room temperature milk.
Once warm, add the sugar, egg, salt and yeast. (oil if not using butter)
Stir to combine.
If using fresh yeast – let stand at room temperature for a while – the mixture will become frothy. Then continue as directed. Add the yeast mixture to your electric mixer bowl. – You can also do this by hand, I did it for years before I had a K Mix.
Now start adding your flours one cup at a time. First bread flour if using then the A P Flour.
You will add the flour until your dough stops sticking to the sides of the bowl.
You want your dough to form into a ball but it still has to be really really soft not firm. Now turn the mixer on low and let the mixer run for about 7 minutes. By hand – just knead the dough on a floured surface until it is soft and elastic, about 10 minutes.
You know when your dough is ready – press the dough with your four fingers.
You see the dough springs back up leaving only an impression not holes. That’s a perfect dough.
Form the dough into a smooth ball and place the dough in a oiled bowl. Turn the bowl to coat with oil and place seam side down. Cover with plastic and leave in a warm place for about an hour until double in size.
And here you see… double in size.
Flip your dough on a floured surface.
Punch the air out..
Roll into a ball. Divide the dough into two, then four and each fourth into four. You can make any size rolls you want actually – this is what I do..
Hold each piece of dough in your hand and gather all the seems together.
Flip it on your surface.
Place your hand on the ball like so and rock your hand back and fourth rolling the ball. Making sure the seems stay down at all times.
Place on a baking tray lined with parchment paper. Cover with a Clean, damp kitchen cloth and let rest in a warm place for about 45 minutes.
Double in size..! Preheat the oven to 180C/360F
Make an egg wash – Half egg yolk with 2 tbsp of water. Mix well, use a pastry brush and coat the bread well. For Vegetarian – use a few tbsp of warm milk. The color will be a bit lighter then the eggs wash.
You can also add some sesame seeds if you like.
Bake in a preheated oven at 180C/360F for about 20 to 22 minutes. If you flip one with a tong and tap on the back – you will here the sound of it being hollow.. That means it’s done. Cool on the oven tray for a few minutes before you touch them. These are VERY HOT – so be careful. And here you have fresh dinner rolls for your family.
Here are ones made not long ago – as you can see I used a thick coating of egg wash mixture. I do like them dark but not everybody does.
Well, I do hope you will make these for your family. Until next time, Thanks for stopping by.