Dinner rolls was the topic given for this month challenge by SWATHI who is heart and soul of this event and she made it more interesting by giving 7 different shapes and select 3 out of it. It was good learning experience how to make these dinner rolls and my family enjoyed these dinner rolls with pumpkin soup... Try this recipe and make your dinner more memorable..
Total time:Less than 3 hours 15 minutes
Preparation time: 30 minutes
Resting time: Less than 2 hours 15 minutes
Baking time: 30 minutes
Yield: 16 buns
Adapted from King Arthur Golden pull - Apart butter buns
Ingredients:
3 ½ cups King Arthur Unbleached All-Purpose Flour
2 teaspoons instant yeast
2 tablespoons potato flour or ¼ cup instant potato flake or ¾ cup cooked mashed potatoes
3 tablespoons Baker's Special Dry Milk or nonfat dry milk or ½ cup of any milk
2 tablespoons sugar
1 teaspoons salt
4 tablespoons soft butter
⅔ cup lukewarm water
½ cup lukewarm milk
1 tsp of any topping (optional)
Topping
2 tablespoons melted butter + ¼ cup butter & milk mixture for brushing the dough
2 tablespoons melted butter + ¼ cup butter & milk mixture for brushing the dough
Method:
Preparation:
- Combine all the dry dough ingredients in a large bowl, Meanwhile melt butter and add to milk to it and keep the mixture warm.
- Mix the dry ingredients. Then combine mashed potato to the flour and mix well to form a crumbled texture.
- Now add milk butter mixture to the crumbled flour and mix to form a dough. This is not sufficient to knead the dough, so add warm water to the flour mixture and combine well.
- Knead the dough using your hands for 10 minutes to get a soft smooth dough or with a stand mixer / bread machine on the dough cycle mode to make a soft, smooth dough.
- Place the dough in a lightly greased container. Cover the container, and allow the dough to rise for 60 to 90 minutes, until it's just about doubled in bulk.
- Gently deflate the dough, and transfer it to a lightly greased work surface.
- Divide the dough into 16 equal pieces, by dividing in half, then in halves again, etc. Round each piece into a smooth ball.
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| Combine all ingredients |
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| Melted butter and lukewarm milk mixture |
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| Mix all dry ingredients expect mashed potato |
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| Crumbled mixture after mixing mashed potatoes. |
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| Add butter and milk mixture to the prepared flour. mix well |
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| Adding lukewarm water |
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| Final dough after mixing all the ingredients |
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| Knead the dough to 10 minutes to get smooth and soft dough. |
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| Cover and rest it to rise in warm place |
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| After 1 hour dough doubles its volume |
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| Deflate the dough |
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| Divide it into 8 equal portion |
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| Half each portion into two .i.e you will get 16 balls |
For Basic dinner roll:
- Lightly grease two 8" or 9" round cake pans. Space 8 ~ 9 buns in each pan and the buns just won't nestle together as closely, so their sides will be a bit more baked.
- Cover the pans, and allow the buns to rise till they're crowd ed against one another and quite puffy, about 60 to 90 minutes.
For Clover shape dinner rolls:
- Brush muffin tin with little butter and keep it aside. Take each portion of the divided dough and divide it again into 3 equal portion i.e from each portion you will get 3 small balls.
- Add 3 balls to each tin. Cover and let rise again, in a warm spot, for about an hour.
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| Roll each portion lengthly and divide it to 3 equal portions |
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| Roll each portion into soft balls |
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| Fill 3 balls in each tin and cover and rest it in warm place for 30 minutes |
For Crescent shape dinner rolls:
- Line the baking tray with parchment paper and meanwhile dust the working space.
- Divide dough in to two halve and take one portion of dough and slightly flatten into a disc.
- Dust slightly with flour and roll it out into large 10 inch circle.
- Using a pizza cuter or knife, divide the circle into half, and cut it into half in other direction and again continue the same in other direction to get 8 triangles.
- Take one triangle on the working space and roll the wide end of the triangle towards tip.
- Pull and stretch the tip little bit and roll. Do the same with remaining triangle.
- Cover and let rise again, in a warm spot, for about an hour.
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| Divide it to 8 circles |
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| Roll from wide end towards tip |
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| Rolled crescent shape rolls |
For Knot shape dinner rolls:
- Line the baking tray with parchment paper and dust the working space with little flour.
- Take one portion of ball. With your hands, roll out it into 8 inch rope and fold it like we do for knot shape.
- Fold the left and right ends under the knot, pressing lightly to adhere. Place dough knot on a flat surface and lightly shape into a round circle.
- Once finished with remaining balls, keep them covered and let knots rise again for another hour before baking.
For Rosette or Kaiser dinner rolls:
- Line the baking tray with parchment paper and dust the working space with little flour.
- Take one portion of ball. With your hands, roll out it into 8 inch rope where ends of rope is thinner than middle and tie it into loose knot.
- Take one of the tailing end and tuck it around the back of the knot.
- Take the other end and go around front of the knot ie through the middle.
- Once finished with remaining balls, keep them covered and let knots rise again for another hour before baking.
Baking:
- Towards the end of the rising time, preheat the oven to 350°F.
- Uncover the buns, brush with milk butter mixture and bake it for 22 ~ 24 minutes until top of the buns are golden brown color or should hear shallow sound when gently tap on the buns or insert instant thermometer in the center of bun should register at least 190°F.
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| After an hour |
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| Brush with milk butter mixture |
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| Top with any toppings, I used sesame seeds and bake it |
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| After taking out from the oven, brush it with butter and allow it to cool |
- Remove the buns from the oven, and brush with the melted butter. After a couple of minutes, turn them out of the pan onto a cooling rack.Serve warm. Store leftovers well-wrapped, at room temperature or freeze it for a month or two.
- Don't use flour to roll them to shape instead use oil or butter to grease the dough.
Proud to be a part of Baking partners team
Amazing pictures saras.Its making me to join ur group.
Wow looks so soft and yummy...i hv never tried making rolls on my own....
Beautiful and tempting rolls
Pretty rolls - love your pics ..great work !
the bread looks great and perfect
Your basket of dinner rolls looks straight out of a bakery!! The rolls look fresh,warm and beautiful...awesome job.
Sara,
You done very well. Glad you liked the challenge. I will pin it as time permits.
Sift n spongy looking dinner rolls.
wow delicious rolls,luks tempting...
Well done with neat presentation!!!
OMG.. mouth watering here.. looks absolutely perfect and nice.. awesome job dear 🙂
Indian Cuisine
Looks sooo good.. such tempting pics.
Omg, mindblowing dinner rolls..Stunning,spongy and incredible.
Wow! sooo nice.
I love all the shapes you have made. They look amazing. A real bonus as these are eggless.
Your rolls look wonderful.
Great recipe Saraswathi.Looks very yummy. All the step by step pictures will definitely help me do it easily.Great work:)
the dinner rolls are very well made Sara!
Delicious !!!!
MY FIRST EVENT - THANKS GIVING
Love your rolls.
Ohh tehse look really good .. well shaped too!
This comment has been removed by the author.
Hi Anon, Potato flour gives very good texture and taste to the bread rolls. Potato mash is the substitute to potato flour. Saraswathi.
It seems like there is a lot of liquid in ths recipe. How much liquid is there all together?