Dinner rolls
- Jennifer Joyce
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Makes 24 rolls
Easy
Prep: 30 mins
Cook: 20 mins
plus proofing time
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Serve these soft dinner rolls warm out of the oven, pulled apart and slathered in butter. Perfect with winter soups and stews
Nut-free
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Ingredients
Nutrition
-
560g plain flour
-
18g fast-action dried yeast
(roughly 2½ x 7g sachets)
-
65g caster sugar
-
1 tsp salt
-
360ml milk
warmed
-
70g butter
softened to room temperature
-
1 egg
at room temperature
-
30g butter
melted
-
oil
for greasing
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Nutrition: per serving
- kcal142
- fat5g
- saturates3g
- carbs21g
- sugars4g
- fibre1g
- protein3g
- salt0.31g
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Method
-
step 1
Tip all the ingredients, except the melted butter and oil, into a bowl of a stand mixer. Using the dough hook, mix on low speed until it comes together as a dough. Turn the speed up to medium and knead for 10 mins, until silky smooth. Don't be tempted to add more flour – the dough will eventually stop sticking to the bottom of the bowl after about 5 mins.
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step 2
Using oiled hands, tip the dough into an oiled bowl. Cover with cling film and leave to rise for 45 mins, or until doubled in size. Turn out and cut into 24 pieces.
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step 3
Take one piece of dough and pull the edges in to pinch together underneath. Turn over and roll into a smooth ball with your hands. Repeat with the rest. Place the rolls in an oiled 23 x 33cm baking dish. Cover with cling film and leave for another 45 mins, or until doubled in size.
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step 4
Heat the oven to 190C/170C fan/gas 5. Bake for 12 mins until golden. Brush with the melted butter and serve warm.
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