Dinner Rolls

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So, this is my favorite dinner roll recipe, and it is the one I always make, so I wanted to blog it here. I actually don’t change the recipe much at all, as you will see. It’s fantastic—these are easily a 9 and the best version I have found.

Knotted Dinner Rolls

By Peter Reinhart Fine Cooking Issue 113
For the dough
  • 1-1/2 cups whole milk; more as needed I use 2%
  • 1 packet (1/4 oz. or 2-1/4 tsp.) instant or active dry yeast We use instant
  • 1/4 cup vegetable oil; more as needed I use canola
  • 1 oz. (2 Tbs.) unsalted butter
  • 1/4 cup granulated sugar
  • 1 lb. 7 oz. (5-1/4 cups) unbleached bread flour; more as needed I usually only use about 5 cups
  • 1-1/4 tsp. table salt or 2 tsp. kosher salt I do half and half
  • 1 large egg

https://www.finecooking.com/recipe/knotted-dinner-rolls

So, essentially I melt the butter first. I warm the milk in the microwave, and then add the melted butter, the oil, the sugar, and the yeast. You let this sit for about 5 minutes, and you will see the yeast start rising to the top. In the Bosch, I then put the flour (I use only about 5 cups per batch, so start low and you can always add it in). Then I use 50% kosher salt and 50% table salt, I know that’s confusing, but it ends up being 1 tsp. kosher salt and 3/4 tsp. table salt and then the egg. You mix this a slight bit, and then pour in your liquid mixture. You mix it until it forms a rough ball, and then let it sit for 5 minutes. Then, you turn the mixer on for about 3-4 minutes. The dough should be sticky (the recipe says like a post-it note, but might is usually a bit stickier when it gets put into the oiled bowl). It takes about 6o minutes for it to double in size, and then you divide it into 18 pieces. You can see the link above for how to shape them, but when they start to swell again, like 30 or 30 minutes later, you put an egg wash (1 egg, 1 Tbs. water) on them and let them rise for another 20 minutes or so when you finally put them in the oven at 375 for convection and mine bake for about 18 minutes. I brush them with butter when they come out.

Comments

  1. thejohnmfamilyJune 1, 2019 at 8:50 PM

    Do NOT use the whole amount of flour. I would start with 3 cups per batch and go up as needed, but don't add the whole thing all at once.

    ReplyDelete

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