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.