Soft Dinner Rolls
Tender, buttery yeast rolls made with milk—perfect for baking a batch ahead and serving warm with meals.
- Time
- 2 h 10 min
- Serving
- 440 kcal
- Ingredients
- ≈ $0.23
- Protein
- 12 g
Ingredients
- 1 Wheat flour 75 g
- 2 Dry yeast 2 g
- 3 Milk 2.5%pack 930 ml ≈ $0.88 80 ml
- 4 Butterpack 180 g ≈ $1.58 12 g
- 5 Sugar 8 g
- 6 Eggspack 10 pcs ≈ $1.93 0.2 pcs
- 7 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Warm the milk3 until just lukewarm, then mix in the sugar and yeast. Let sit for 10 minutes until foamy.
Add the egg, melted butter4, salt, and flour; knead into a soft dough for 8 minutes.
Cover and let rise in a warm place for 60 minutes, until roughly doubled in size.
Punch down the dough, shape into 2 small rolls per serving, and place in a baking dish.
Let rise for 25 minutes, then brush tops with milk3 or water.
Bake at 350°F (180°C) for 18–20 minutes, until golden and a skewer comes out dry.
Cool for 10 minutes, then serve warm.
Tips
- Why it works
- Warm the milk to 37-40 °C so the yeast activates but doesn't die from heat. If it's cold, the dough won't rise.
- Substitutions
- Swap the butter for ghee (12 g) or margarine (10 g). Use whole milk, but the dough will be slightly denser.
- Common mistakes
- Rolls that don't rise or turn out flat mean the yeast is expired or there's too little flour. The dough hasn't grown in 60 minutes.
- Storing and reheating
- Keep 2 days in a bag in the fridge and warm in the oven for 5 minutes at 160 °C. Don't freeze, they'll go soft.
- Serve with
- Serve warm with tea at lunch or dinner, or put them in a bread basket on the table.
Comments 0
Sign in to leave a comment.
No comments yet.