Enriched Dinner Rolls

I have a recipe and method for making dinner rolls that receive great reviews and are in constant demand. With such a success why wouldn’t I try and new recipe, enriched this time?

I forgot to photograph the final rolls, so took this on the way to Grace’s house. Due to time restraints I had to remove the rolls from the pan early which led to their distortion. Believe me, they were perfect coming out of the oven.

I showed Grace how to cut the dough into small portions (68 g for this recipe) using a bench chopper. It took her a few try’s to figure out when to add or subtract dough from what was on the scale. When I say a few, I mean very few. Three or four tries and she could cut 68 g portions in seconds.

She tried to form dough balls with her hands, but alas, at 5 years old this size dough ball was too large for her to handle. We ended up with her cutting and weighing, and me forming the balls. I like to stretch the dough by pulling the it from front to back with my thumbs, rotating and repeating. Pinch the rough backside together, place on a dry counter, cup your fingers over the ball and quickly roll around the counter top. This will smooth and tension the dough providing a great shaped roll.

Enriched Dinner Rolls

INGREDIENTS

• 488 g (2 cups) warm milk
• 2 tablespoons instant dry yeast
• 50 g white granulated sugar
• 2 teaspoons salt
• 6 tablespoons salted butter softened
• 2 large eggs
• 750 g all-purpose flour
• 1 tablespoon melted butter

METHOD

  1. In a stand mixer bowl, combine and mix all ingredients except the flour.
  2. Add in 5 ½ cups of flour. Using a dough hook, turn the mixer on and increase speed slowly to keep the flour from flying all over. Slowly add the remaining flour until the dough pulls away from the sides of the bowl. (I watch the bottom of the bowl and add flour until the dough just comes clean from the bottom.) The dough mixture should be sticky and soft.
  3. Transfer the dough to a lightly greased bowl. Cover and let rise 60 minutes, (until doubled.)
  4. Punch down the dough and form into 24 rolls. (My dough weighed 1630 g therefore, each roll should be 68g.) Place in an 11×15” greased baking pan. Cover and let rise 45 – 60 min.
  5. Preheat oven to 375 F. Bake the rolls for 12 to 14 minutes, until lightly browned. (The internal temperature reached 180 F.)
  6. Remove rolls from oven and brush with melted butter. Best when served warm. To cool, let rest in the pan for 15 minutes then transfer to a wire rack. Once cooled completely, store in a plastic bag.

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