I spent a few hours looking for a good dinner roll recipe. I wanted soft, slightly chewy and sweet dough. I found this one below and my family loves it. So far I've used them for pulled pork sandwiches, hamburgers, PB&J and egg and ham. The pulled pork was the best since they are a bit sweet anyways. They are just good eaten plain. I started kneading bread by the advise of
Richard Bertinet. One day I will try the dough hook of my mixer to see if there is a difference, but it's more fun making a mess with the dough. The instructions include different shapes. I have only made rounds, about 12-14 rolls.
Ingredients
- Dough:
- 1 1/2 cups milk
- 2 tablespoons shortening
- 2 tablespoons butter
- 1/4 cup liquid honey
- 4 - 4 1/2 cups bread flour
- 2 1/4 teaspoon instant yeast
- 1 teaspoon salt
Directions
Prep all your ingredients a head, this will help to make sure you have everything you need. Pour milk into a saucepan and bring to a scald. Set aside. Pour your honey into a large bowl, add in the shortening and butter. Now, pour in the hot scalded milk. Stir till all the shortening and butter is melted. Add in two cups of flour and mix till smooth. Allow to cool to a temperature of 110F. Add in the salt and yeast. Mix till smooth and allow to rest uncovered for 15 minutes. Add in another cup of flour and stir. Add some flour to a flat surface and pour out the mixture on top. Begin to knead and slowly add in more flour as you need. You may or may not need all the 4 1/2 cups of flour. You just don't want the dough to be to sticky. Knead for 10 minutes. Pour a little oil into a clean bowl. Place your kneaded dough into the bowl and turn over till all sides are very lightly coated. Cover with plastic wrap and allow to rest for 1 hour or till double in bulk. Weigh your dough and divide by 12. This will tell you what size to cut each piece of dough. Mine were 3 oz each. It really helps if each piece is the same size. This will help to make the buns cook evenly. Roll each piece into a ball and cover for 10 minutes. This will help the dough to relax and will be easier to work with and shape. If you want to make round buns, you can just place them on a parchment lined cookie sheet at this time and cover with plastic wrap for 1 hour or till double in bulk. You can brush the tops with an egg wash to get that shiny coating. Take 1 egg white in a bowl and beat with a wire whisk till foamy. Brush just the foam on top of each bun. You can also garnish the tops of the buns with poppy seeds, sesame seed, parmesan cheese if you would like too. Bake in a 350 degree preheated oven for about 12 to 14 minutes. Serve hot. If you want you, can shape the buns. The first one is the clover, you can cut each piece of dough into three equal pieces and roll them into three balls. Place the balls close together to make a clover shape. To make the "S" shape, take a piece of dough and roll it out with your hands into a rope, about 12 inches. Starting from one end roll inwards to make a spiral about half way. Than from the other end do the same facing the other direction. To make the knot shape roll out the dough into a 10 inch rope and tie into a knot. To make the lip buns. Shape into an egg shape and press a pencil down the middle, but don't cut all the way through. With this bun you may need to do it again after the dough has risen for an hour just before baking. Place these buns onto a parchment lined cookie sheet. Cover with plastic wrap and allow to rest for 1 hour. After the dough has risen use an egg wash; as above and sprinkle any toppings you want. Bake in a 350 degree oven for 12 - 14 minutes. Serve hot!
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