If you are a regular here you might know by now my love for baking breads at home. Yes, I love baking and specially yeast breads. I love to knead the dough, see it rise, punch it down and shape. I enjoy the whole process and the best part is tasting the freshly baked bread. The feeling is awesome! Added incentive, the house smells amazing! Today’s recipe is sweet dinner rolls!
These sweet dinner rolls are slightly sweet and perfectly go with any soup, stew or chili. The rolls are soft like balls of cotton and is buttery, sweet and melt in the mouth. I always have a batch ready whenever I prepare soups for dinner. Dunk in your bowl of soup and it will soak up all the flavors. Yum!
To make the rolls soft, the key is to knead the dough quite sticky. While working with the dough you may feel the dough is too sticky to handle, just use a bench scraper but do not add extra flour to the dough. That will make the rolls dense and chewy.
These rolls are quite easy to make as it does not require too much kneading. So what you are waiting for? This Holiday season try these sweet dinner rolls for your dinner party and I promise you will be well appreciated.
Tips:
The rolls can be stored in an airtight container for a day. Just warm in a pre-heated oven at 350 f just until warm.
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SWEET DINNER ROLLS
- YIELD: 20
- PREP: 15 mins
- COOK: 20 mins
- READY IN: 2 hrs 5 mins
These dinner rolls are slightly sweet and perfectly go with any soup, stew or chili. The rolls are soft like balls of cotton and is buttery, sweet and melt in the mouth.
INGREDIENTS
- 4 cups all purpose flour
- 21/4 teaspoons active dry yeast
- 1/3 cup warm water
- 6 tablespoons granulated sugar
- 11/3 cups whole milk at room temperature
- 1 large egg sligtly beaten
- 5 tablespoons unsalted butter cut into cubes
- 11/2 teaspoons salt
- 2 tablespoons melted butter to brush on the finished rolls
INSTRUCTIONS
-
- In a large bowl add the warm water ,dried yeast and one tablespoon of sugar. Mix well and let it proof for 10 minutes. Meanwhile warm the milk and add the butter so that it melts completely. Mix well. Let the mixture cool down to room temperature.
- When the yeast mixture is foamy and bubbly, add the cooled milk – butter mixture and mix well with a whisk. Add the beaten egg, remaining sugar, salt and mix well. Finally add the flour , a cup at a time and mix with a wooden spoon until a sticky dough forms.
- Knead the dough briefly. The dough should be quite sticky so you might use a bench scraper to handle the sticky dough. Transfer the dough to a greased bowl and cover it with a cling wrap. Place the bowl at a warm spot and let it rise until double in size. Approx 1 hour.
- When the dough is doubled in size, transfer the dough to a lightly floured work surface. Lightly punch the dough and knead couple of times to get a soft and smooth dough.
- Divide the dough into 20 equal portions. Lightly grease a quarter sheet pan or line with a parchment paper and set aside. Take each ball and shape it into a smooth round ball. Place on to the prepared pan. Continue with the rest of the dough balls.
- Cover loosely with a greased cling wrap and let the balls proof until double in size. Towards the end of proofing, pre-heat the oven to 350F. Brush lightly on the top of the dough balls with milk. Bake the rolls for 20-25 minutes or until the top is golden brown in color.
- Once baked, transfer the pan onto a cooling rack. Brush the tops with melted butter.
- Enjoy soft and warm dinner rolls with your favorite soup or any other dish of your choice.
how wonderful do they look. i am trying to limit our refined flour intake but clicks like yours tempt me to bake some.
Thank You Sayantani! Yes these rolls are really tempting and you cannot stop at one! Bake some, it will not hurt if you have it once in a while.:)