Fluffy Dinner Rolls

Cookbook Countdown Specials : Bake is a baking event, which I'm co-hosting with Emily's Cooking (Makan2) Foray.  This is a "spin-off" from our on-going monthly Cookbook Countdown. Cookbook Countdown Specials : Bake is for baking desserts ; pastries, cakes, cookies, pies, tarts, breads. While the monthly Cookbook Countdown is to use from one selected cookbook each month, for CC Specials : Bake, you may use any baking cookbooks of your choice, either from one single cookbook or from numerous books. The link is open from October to end December. You may link your post here. Do join us, everyone is welcome!

To link to Cookbook Countdown Specials : BAKE, click here

To link to Cookbook Countdown #10, click here

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These Fluffy Dinner Rolls recipe is from America's Test Kitchen latest book on bread, Breads Illustrated.

The dough is pretty easy to work with. It is mixed in a stand mixer. The dough is then divided into fifteen pieces, rolled into round balls and place on a baking tray lined with foil. The purpose of the foil is to make the removal of the baked rolls easier by lifting the foil at both ends, so that the buns retain their beautiful shape. But some of the buns got stuck to the foil. I have removed buns like this the usual way of inverting the tray onto a baking sheet, and re-inverting it onto a wire rack so that the buns are right side up. And have no problem maintaining the shape of the buns, so the next time, I'll skip the foil!

When the dough have risen nice and puffy, gently brush the tops with egg mixture and bake in a preheated oven for about 30 minutes.

Freshly baked!

Soft and fluffy to the touch.

Spread with some butter and favourite jam. With a mug of hot coffee or tea, for tea-time or breakfast. Or simply dunk in your favourite beverage!

Fluffy Dinner Rolls
(adapted from "Bread Illustrated", America's Test Kitchen)
makes 15 rolls
5 cups (25 ounces) all-purpose flour
2-1/4 teaspoon instant or rapid-rise yeast
2 teaspoons salt
1-1/2 cups (12 ounces) whole milk, room temperature
1/3 cup (4 ounces) honey
1 large egg, room temperature
4 tablespoons (1-2/3 ounces) vegetable shortening, melted
3 tablespoons unsalted butter, melted

1 large egg, lightly beaten with 1 tablespoon water and pinch of salt

1. Whisk flour, yeast, and salt together in a bowl of stand mixer. Whisk milk, honey, egg, melted shortening, and melted butter in 4-cup liquid measuring cup until honey has dissolved.
2. Using dough hook on low speed, slowly add milk mixture to flour mixture and mix until cohesive dough starts to form and no dry flour remains, about 2 minutes, scraping down bowl as needed. Increase speed to medium-low and knead until dough is smooth and elastic and clears sides of bowl, about 8 minutes.
3. Transfer dough to lightly floured counter and knead by hand to form smooth, round ball, about 30 seconds. Place dough seam side down in lightly greased large bowl or container, cover tightly with plastic wrap, and let rise until doubled in size, 1-1/2 to 2 hours.
4. Make foil sling for 13 by 9-inch baking dish by folding 2 long sheets of aluminium foil; first sheet should be 13 inches wide and second sheet should be 9 inches wide. Lay sheets of foil in dish perpendicular to each other, with extra foil hanging over edges of dish. Push foil into corners and up sides of dish, smoothing foil flush to dish, then spray foil with vegetable oil spray.
5. Press down on dough to deflate. Transfer dough to clean counter and stretch into even 15-inch log. Cut log into 15 equal pieces (about 3 ounces each) and cover loosely with greased plastic.
6. Working with 1 piece of dough at a time (keep remaining pieces covered), form into rough ball by stretching dough around your thumbs and pinching edges together so that top is smooth. Place ball seam side down on clean counter and, using your cupped hand, drag in small circles until dough feels taut and round.
7. Arrange dough balls seam side down into 5 rows of 3 in prepared dish, cover loosely with greased plastic, and let rise until nearly doubled in size and dough springs back minimally when poked gently with your knuckle, 1 to 1-1/2 hours. (Unrisen rolls can be refrigerated for at least 8 hours or up to 16 hours; let rolls sit at room temperature for 1 hour before baking).
8. Adjust oven rack to lower-middle position and heat oven to 350 degrees. Gently brush rolls with egg mixture and bake until golden brown, 25 to 30 minutes, rotating dish halfway through baking. Let rolls cool in dish for 15 minutes. Using foil overhang, transfer rolls to wire rack, Serve warm or at room temperature.

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