Dinner Rolls

These dinner rolls are both quick and easy. Once you make these rolls for yourself, you’ll never go back to store bought again – I promise.

If you’re not sure what dinner rolls are, they are very similar to your standard rolls but are smaller and enjoyed alongside a meal, such as dinner (that’s where they get the name from, obvious once you know).

They are as light and fluffy as usual, which is perfect for bread. If you’re bread is heavy and stodgy, something has gone wrong somewhere.

The best thing about these rolls is that you can start them on the afternoon, juts a couple of hours before you need them but you can also make them ahead of time, if it helps. If you’re having something that’s slow cooked, then this recipe will almost always go very well with anything like that.

Anyway, let’s get started, shall we?

 

Ingredients:

500g Strong white bread flour.

8g Salt.

16g Fresh yeast.

30g White shortening.

15g Milk powder.

290ml Water.

 

Methods:

Before you get started on the recipe, you’ll want to do some prep work. I recommend starting by weighing up all your ingredients, lining your baking tray with parchment paper and get any equipment you may need, such as a stand mixer and a dough cutter.

Take a large mixing bowl and into it, place the bread flour and salt and give a good mix, just incorporate the two.

You can then go ahead and add in the yeast, white shortening, milk powder and water. Mix on a low speed to start with, for about 2 minutes, then mix on a medium-high speed for a further 4 minutes.

Once the mixing time is up, the dough should be smooth and only leave an almost clean bowl.

Flour your work surface with some bread flour and place the dough onto the floured surface and knead just until it is smooth and elastic.

Lightly oil a bowl with some flavourless oil, then transfer the dough into the oiled bowl and cover with cling film and leave somewhere warm for about an hour (or until it has doubled in size).

While your dough is proving for the first time, its the perfect time to get cleaned up.

Once the dough is proved, you can knock it back. Flour your work surface with a good amount of bread flour and place the dough onto it – then press until you have removed almost all of the gases that had built up in the dough during the proof. Bring it back into a ball shape.

Weigh the dough and divide the amount by 12, that’s how you get the weight for each roll.

Scale the dough to the required amount, ensuring you keep the dough covered with some clingfilm, to prevent a skin from forming.

Once you have all of your dough balls, you can then go ahead and place them onto your lined baking tray and place them in 3 by 4 format, like in the video. Make sure you leave a small gap in-between each, so they have room to proof up.

Leave to prove for a further 45-60 minutes, or until they are well risen. Towards the end of the second proof, I recommend preheating the oven to 220˚c/430˚f.

Now that the second proof is done, you can remove the clingfilm from on top of the dough balls and place them into your preheated oven and bake off for around 15 minutes, which is the perfect time (remember to consider that all ovens are different so use the baking time as a guide and not a rule).

Once they have baked, remove from the oven and take off the tray and place onto a cooling rack and allow to cool down fully.

These are best enjoyed cool but you can warm them slightly, using a microwave if you’d like. Serve with your dinner and enjoy.

That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.