Friday, 18 September 2015

Soft Buttery Dinner Rolls

I usually suck at making rolls. I don't know why, but they always come out dry, or rock hard. It's probably because I never used to look up any specific recipes, just took some bread dough and divided it. This time I wanted to make one of those Vietnamese/French fusion sandwiches, like banh mi, but cribbed from Nigel's second Kitchen Diaries. I really wanted a soft, fresh, buttery roll, the kind you get in a five star restaurant and can't help but take two of, even though you know you shouldn't fill up on bread. Fortunately I found an awesome recipe first-try! My main modification was to use the dough setting of the breadmaker, because I have a three-month-old I'm lazy.


  • 1 tablespoon active-dry yeast
  • 1/2 cup (110ml) warm water
  • 1/2 cup (110ml) milk (I prefer whole)
  • 1 large egg
  • 2 tbsp vegetable oil
  • 2 tbsp sugar
  • 1 tsp salt
  • 3 cups (400g) plain flour
  • 1 tbsp butter
  • melted butter for greasing and topping
Put the ingredients in the breadmaker and put on a dough setting. Once it gets to the first rise cycle, switch it off, and leave for about an hour, until doubled in size.

Flour a kitchen counter and turn the dough out; divide in half, in half, and then into thirds, to form 12 little dough balls. Without totally knocking the air out, tuck any rough edges away, and make the balls fairly round-shaped. Line a 9x13" (23x33cm) pan with greaseproof paper, then brush with melted butter. Lay 12 dough balls in a 3x4 grid, evenly spaced. Cover with a warm damp (but not heavy) tea towel and let rise in a warm environment (I use my oven on 40C, no fan), for 30-40 minutes, until pillowy.

Preheat the oven to 190 C and brush the rolls with more melted butter. Bake for 13-18 minutes, until risen and golden. Don't overbake -- you want to catch them while they're still moist and tender.

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