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Thursday, November 22, 2012

Dinner Rolls

Made these delightful Dinner Rolls and they are so soft and fluffy! The great thing is they stay soft the next day too. The dough is very nice to work with, soft but not sticky. These would be great as sweet rolls, since these are dinner rolls and  not really sweet, I might just increase a little sugar and perhaps add in some golden raisins to turn these into sweet rolls. I love soft sweet bread with golden raisins, perfect for tea time and breakfast too.



  • 18 mini balls all in an 8-inch round cake pan. At first, I thought they would not fit in, but they do, perfectly!
  • These little mini balls rose really fast! The earlier ones I've rolled started to rise even before I finished the last one!
  • All puffy and looks really nice and cute, it takes only 25 minutes.


Freshly baked Dinner Rolls.
Once baked, let stand in pan for 5 minutes, then turn out onto a wire rack, brush the top with melted butter and leave to cool a little.



Serve it warm! 



Moist, soft and fluffy! 


Lovely with a cup of warm tea.


I'm sharing this with :
BYOB, Bake Your Own Bread hosted by Girlichef
Recipe Box hosted by Bizzy Bake
Full Plate Thursday hosted by Miz Helen's Country Cottage
Merry Merry Munchies hosted by Dining With Debbie

Dinner Rolls
(The Williams-Sonoma Baking Book : The Essential Recipe Collection For Today's Home Baker)
Makes 36 rolls
3-1/2 tsp active dry yeast
pinch of sugar
1/3 cup (3 fl oz/80 ml) warm water (105-115F/40-46C)
1 cup (8 fl oz/250 ml) tepid buttermilk (90F/32C) (I use a mixture of yoghurt and milk)
1/4 cup (2 oz/60 gm) sugar or 1/4 cup (3 oz/90 gm) honey
1/2 cup (4 oz/125 gm) unsalted butter, melted
2 large eggs, lightly beaten
1 tsp salt
4-1/2 to 5cups (22-1/2 to 25 oz/705 -780 gm) all-purpose (plain) flour, plus extra as needed (I use bread flour)
canola oil for greasing

In a bowl, sprinkle the yeast and sugar over the warm water and stir to dissolve. Let stand until foamy, about 10 minutes.

In a stand mixer fitted with a paddle attachment, combine the buttermilk, sugar, melted sugar, eggs, salt, and 1 cup of the flour. Beat on medium-low speed until creamy, about 2 minutes. Add the yeast mixture and 1 cup of the flour, and beat for another minute. Beat in the remaining flour, 1/2 cup at a time, until the dough pulls away from the bowl sides. Switch to the dough hook. Knead on low speed, adding flour 1 Tbsp at a time if the dough sticks, until a very soft dough forms, about 1 minute. The dough should be softer than typical bread dough, yet smooth and springy.

Transfer the dough to an oiled deep bowl and turn the dough once to coat it with the oil. Cover loosely with plastic wrap and let rise at room temperature until doubled in bulk, about 1-1/2 hours.

Grease two 8-inch (20 cm) round cake pans. Turn the dough out onto a lightly floured work surface. Divide the dough in half and roll each half between your palms into a rope 18 inches (45 cm) long. Cut each rope into eighteen 1-inch (2.5 cm) pieces. Shape each piece into a ball, and place the balls, sides just touching, in the prepared pans. Cover loosely with plastic and let rise at room temperature until puffy, 30-45 minutes.

Preheat the oven to 375F (190C). Bake the rolls until light golden brown, 18-23 minutes. Let cool slightly in the pans or transfer to a rack. Serve warm.


kitchen flavour's notes to changes :
~ replace the AP flour with bread flour
~ substitute the buttermilk with combination of yoghurt and milk (2/3 cup yoghurt mix with 1/3 cup milk)
~ once baked, let stand in pan about 5 minutes, transfer out to wire rack and brush the top of the baked rolls with melted butter.



28 comments:

  1. Oh wow! Look at these buttery soft fluffy dinner rolls!! They look so perfect that I want to have some with my latte NOW! Great , this recipe does not need bread maker, I can make these delicious rolls! They really look so tempting! LOL.... never believe I just said that. Usually I'm crazy about chocolate but these dinner rolls look sooo inviting! Like saying " Eat ME, eat ME!" No kidding! hahahahaha

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  2. Hi Joyce! Those dinner rolls look absolutely perfect, so soft and fluffy! Does your family finish all of them in one day?? Warm bread is definitely my favourite, yum!

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  3. I can almost taste them; they look so good; perfection. Buttermilk makess everything better,
    Rita

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  4. Theound so easy to make! And they look delicious.

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  5. Fabulous dinner rolls, soo cute and stunning.

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  6. beautiful dinner rolls, I would love to turn it into sweet rolls if I am going to make it one day, i like sweet rolls! thanks for sharing!

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  7. These are beautiful, Joyce! I just pulled a couple of pans of dinner rolls out of the oven a few hours ago to eat with Thanksgiving dinner tomorrow! I loved the recipe I used, but will definitely gives yours a try next time =)

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  8. Hello Joyce, I just spent a few minutes looking at all your beautiful food! You have been cooking up a storm! These rolls look like soft clouds, ready for butter. Yum.

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  9. Good morning Joyce, I'm here for your inner rolls but can I have them for my breakfast? Your family is so lucky to be abl to enjoy these freshly baked dinner rolls!

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  10. Joyce, the dinner rolls rose quite high didn't they? Wow and the texture does look airy and fluffy. Would be nice to have them warm with butter, can't wait to try this recipe!

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  11. Gd morning Joyce
    Me too, I am here for your morning rolls instead of dinner rolls. When the rolls is still warm I can eat a few at one go. I just loves freshly baked ones.

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  12. Yeah, me too would love to have this for breakfast than dinner. Looks very soft and fluffy.

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  13. Hi Joyce,

    I can see that you love baking from this book a lot :p

    Nothing beat freshly baked soft and fluffy buns. I laughed reading Jessie's comments... I like the inner rolls too :D

    Zoe

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  14. These sound great! Come on over to Dining With Debbie and link up to Merry Merry Munchies.

    Be sure and sign up with Rafflecopter for the giveaways I have going on. http://diningwithdebbie.blogspot.com/2012/11/merry-merry-munchies-2012-week-2.html

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  15. JOyce, these Dinner Rolls really is soft & fluffy... I like to have mine with lots of butter... Yummy!!! I can finished alot of them!!!

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  16. What a fluffy buns! I'm very chinapek type, love to dip my bread into a cup of hot black coffee :D

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  17. This reminds me of the pound bread that is circulating in blogs recently:D Looks wonderful, going to steal your recipe again!

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  18. Good afternoon Joyce,
    Lovely dinner rolls you have there. Yes, agreed with Jeannie, it does look alike 'roti paun' from Terengganu.

    Your looks so soft and fluffy!!
    Can i have some for afternoon tea??

    mui..^^

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  19. Joyce , your dinner rolls look so delicious ! So soft and fluffy ! Would you mind throwing some of that over here ?! lol

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  20. Hi Joyce, reminds me of the soft and fluffy buns that many bloggers made for last month's MFF event...love the soft fluffy inner pieces too... I'm for the inner pieces but my daughter will want to the outer ones... so no need to fight ha ha ha

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  21. love all the description you mentioned..soft, fluffy, stays soft, not sticky..no reason for me not to love it!

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  22. Each time I see this recipe on an american blog, I'm dying of hungriness ... And I still don't know if one day, I'll have the strength to try it !
    But it looks so so so SO yummy and tender.

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  23. My favorite friend Joyce
    A thank you very much for the good wishes and your interest!
    The little Magda grows and families we are happy!
    When they grow, will make these marvelous cake you.
    Is great and thanks for the recipe!
    Hello to your family!
    many kisses

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  24. wow i love these rolls
    i love sweet dinner rolls too, Joyce
    thks for sharing :)

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  25. There's not much better than a fresh roll hot from the oven! Yum!

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  26. I made a very similar roll recipe for our Thanksgiving and they turned out almost like yours too :)

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  27. French restaurant menus offer a wide variety of high quality wines from California and France to complement the creations coming out of the kitchen. French restaurant menus understand that the robust, hearty or nutty taste of a wine can enhance the flavors of French restaurant menus's culinary concoctions.

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