Source: reddit: I have perfected my dinner rolls and I love them so much. Just wanted to share.
About 55 g of dough for each roll.
- Hydration
- 72.7 %
- Salt
- 1.4 %
- Total flour
- 550 g
Ingredients
| Amount | Ingredient | Baker's percentage |
|---|---|---|
| 200ml | Waterwarm, 43 °C | 36.4 % |
| 200ml | Milkwarm, 43 °C | 36.4 % |
| 111g | Sugar | 20.2 % |
| 12g | Dry yeast | 2.1 % |
| 7.5g | Salt | 1.4 % |
| 50ml | Vegetable oil | 9.1 % |
| 550g | Bread flour | 100 % |
| 23g | Buttermelted, for brushing | 4.2 % |
Method
- Dissolve the sugar in the warm water and milk in a large bowl.
- Whisk in the yeast. Let it stand for 5 to 10 minutes, until the yeast is foamy.
- Add about 120 g of the flour and mix. You can do it by hand or in a stand mixer.
- Add the salt and the oil.
- Add the rest of the flour, about 120 g at a time, until a dough ball forms.
- Knead for 5 minutes in the mixer or 10 minutes by hand.
- Put the dough in an oiled bowl and oil the top of the dough.
- Cover with a damp cloth.
- Let it rise for 1 hour, or until doubled in size.
- Punch the dough down and knead for another 3 to 4 minutes.
- Let the dough rest for 5 minutes.
- Shape into rolls. King Arthur Baking has a good video on how to shape them.
- Brush the tops of the rolls with the melted butter.
- Let them rise for 30 minutes.
- Bake in a preheated oven at 175 °C for 30 minutes.
- For very soft rolls, put a clean tea towel over them for the first 10 minutes after they come out of the oven.
Notes
- This dough also makes very good bread. Follow the same steps, but shape it into 2 loaves instead of rolls.
- Do not overcrowd the pan, and do not make the rolls too big. They bake unevenly then.
- Someone in the comments suggested brushing with melted butter after baking too, to make the rolls shiny.