Pillow Soft Dinner Rolls

So I’ve been away from my blog for quite some time now. There was a lot of travelling and work involved 🙂 but somehow I dragged myself to write again and share some new recipes that I have been now saving for some time. So here’s an awesome recipe for really great and easy-to-make dinner rolls.

dinner rolls

These dinner rolls live up to their name…soft as clouds, cotton -like, melt-in-the-mouth kind of rolls. I like making them for breakfast at times too. They can be enjoyed with cheese or jam spreads or as I like it – plain with milk. As the dough contains butter, the smell of the baking rolls is HEAVEN-LY. So without further ranting here’s the recipe (I always half the recipe; half the recipe yields 16 rolls):

Ingredients:

4 1/2 teaspoons of active dry yeast

1/2 cup of warm water (not too hot, otherwise you will kill the yeast)

2 cups of warm milk (again not too hot)

6 tablespoons butter or shortening

2 eggs

1/4 cup sugar

1 1/2 teaspoons salt

7 cups all-purpose flour

Method of Preparation:

Dissolve the yeast in the warm water in a large mixing bowl. Add the milk, butter/shortening, eggs, sugar, salt and 3 cups of flour. Mix all with a large wooden spoon or you can also use a beater. Stir in remaining flour to make a soft dough. For me the whole flour is used. It will all depend on the temperature and humidity of the place.

Turn the dough on a floured surface (I usually sprinkle some flour in the mixing bowl itself) and knead until smooth and elastic. This will take around 5 minutes. Now take the dough ball in your hand, raise it a little and throw it in the bowl like you are throwing a soft ball 🙂 Repeat this 9-10 times.This will increase the elasticity of the dough.

Spray a little oil in the bowl and turn the dough once to coat the dough ball in grease. Cover and ferment in a warm place until the dough has doubled in size (at least an hour).

After an hour, punch the dough down. Divide into 24-30 pieces. Shape into rolls. I like shaping mine in small rounds. Place each piece 2 inches apart on a greased baking sheet. Cover and let rise again for 30 minutes.

Brush the rolls with egg wash (to give a nice, glossy sheen). Sprinkle sesame seeds if desired. Bake at 350 F for around 20-25 minutes or till the rolls turn golden brown. Remove to wire racks , if you can resist eating at once 🙂 These rolls can be stored in an air tight container (if there are any left) and microwaved for a few seconds before serving again. I don’t have much left over so don’t really know how long they can be kept 🙂

Serving: 24-30 rolls depending on size

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