Soft Dinner Rolls.... This recipe came about after an attempt at making bagels one day. I had bought a bagel book and wanted to try out a few varieties. They all looked good! So I made the classic New York Bagel...but, the Egg Bagel also looked pretty neat. Well, since it was my first attempt at making bagels, I didn't realize how much time it required....boiling and all. Of course I was really being brave by making 2 different recipes. So as you can imagine, I ran out of time and decided not to boil the egg bagel. That's when I thought of making some plain bread rolls instead...the result?...Best-ever soft dinner rolls!
Funny, I never ventured to do the egg bagel. I really love making these rolls and freeze them to have on hand. The rolls stay soft and pillowy... and they taste taste! I pretty much like the fact that it comes out every time, and they are great for a variety of uses. Love making mini burgers. I also use this recipe to make regular size hamburger buns... and sprinke sesame seeds on top. I've even made hot dog buns... just a great recipe to keep. I am sure you can substitute some whole wheat flour for the white flour... A good ratio is 1/3 of the white flour could be substitued by whole wheat. Hope you enjoy...
You will need:
3 1/3 cup bread flour
1 tsp salt (not kosher)
2 tsp instant yeast
2 TBS sugar
2 TBS oil
1 cup warm water (110 deg F)
1 large egg, beaten
1 egg beaten for brushing the tops of the rolls
1. Combine flour, salt and yeast in your kitchen aid mixer.
2. Add sugar, oil and beaten egg to the water. Pour over dry flour mixture.
3. Mix on low/med for 5-6 minutes. You want the dough to be sort of tacky but not sticky. You don't want the dough to be dry or dense. If you notice that the dough is dry add a bit more warm water 1 TBS at a time while kneading.
4. Form into a ball and put it into an oiled bowl. I just leave mine in the mixer bowl. Cover with plastic. I heat my oven for 1 minute or 2 on low and turn it off. This method, I noticed, provides a proofing environment for the dough to rise free from drafts. If you feel the oven is too hot, keep the door ajar and let it cool some. You are better off with a cooler oven than too hot of an oven.
5. Let rise till doubled..about an hour. Usually, recipes say to punch dough down. I find that it releases too much of the good bubbles that makes the dough fluffy...so, I don't. I just grab a small golf size(or a bit bigger) piece of dough and form into a ball. If, it is too sticky to form use oiled/wet hands to form the rolls.
6. Place rolls on a greased cookie sheet. Brush the tops with beaten egg. You can sprinkle sesame seed/poppy seeds at this point if you want.
7. Let rise till doubled... in warm environment( I like to place a greased plastic wrap over the rolls).
8. Preheat the oven to 375 deg F. Bake for 12 -15 minutes. Just check to see that the tops are golden.