I have to say, I enjoy baking a lot more than cooking, especially when I’m making something like these nice classic dinner rolls. Â When you take them out of the oven and they look so beautiful and smell divine, I mean they’re just the best. Â I used to have a bread machine and used to make bread in the bread machine quite often, but then I got rid of it, and now I just enjoy baking for scratch. Â I love to see the dough rise, and you get a better satisfaction when you make something from scratch.
For these specific rolls I mixed some whole wheat flour in with the white, but if you don’t have any, you can use all white flour. To make the dough, just follow the steps in the recipe instructions and let it rise. If you use whole wheat flour it might take a bit longer to rise, but it will rise nonetheless. After the dough has risen, cut it into 15 pieces and roll out each piece into a ball. For these rolls you will need a baking dish, that’s 9×13 inches, which you need to butter well. Place the balls into the buttered dish.
Let the rolls rise again, until doubled in size, probably about another hour.
Brush the rolls with egg wash and sprinkle with some poppy seeds or sesame seeds. Bake in a preheated oven at 375 F degrees for about 30 to 35 minutes or until nice and golden.
Ingredients:
- 3 cups all purpose flour
- 1 cup whole wheat flour
- 2 1/2 tsp rapid rise yeast or 1 packet
- 1/3 cup sugar
- 1 tsp salt
- 3 egg yolks and 1 egg white for brushing rolls
- 1 cup milk
- 8 tbsp unsalted butter or margarine
- poppy seeds or sesame seeds (optional)
Instructions:
- Place the flour, yeast, sugar, and salt in the mixer bowl and mix with a fork to combine. Fit the mixer with the dough hook.
- In a small saucepan, melt the butter and add the milk and heat it until it’s warm, do not boil it. Pour this milk mixture over the flour in the mixing bowl and add the egg yolks. You might want to keep an egg white to brush it on the rolls at the end. Mix with the dough hook on low speed, until it’s all incorporated. Increase to medium high speed and knead for 8 to 10 minutes.
- Place the dough in a lightly greased bowl and cover it with plastic wrap. Let it rise until it doubles in size, about 45 minutes to an hour.
- I normally use a 9×13 inch baking dish for these, so lightly grease your baking dish. On a working surface, dust a little flour and start place the dough and press it so that it deflates. No need for additional kneading. Divide the dough in 16 equal pieces. Form each piece into a ball and place into the greased baking dish, with the seam side down.
- Cover the pan with plastic wrap or a clean kitchen towel and let the dough rise again until it’s doubled in size, another 30 minutes or so. Preheat the oven to 375 degrees. Remove the plastic wrap or kitchen towel, and at this point if you’ve kept an egg white brush it on the rolls, so that they end up nice and shiny. Bake the rolls until they are nicely browned, about 30 to 35 minutes.
Enjoy!
I baked these rolls today and they were delicious! Sweet and fluffy. Lovely simple recipe
Hi,
Once you add the egg yolks into the milk mixture and dry ingredients, don’t the eggs start to cook because you’ve added it to hot milk?
Hi Shirley,
The eggs won’t cook, because you’re not adding the eggs to the milk, first you add the milk to the dry ingredients, and then you add the eggs. Besides the milk should not be too hot, just enough to melt the butter. If it’s too hot, let it cool a bit, or just melt the butter in the microwave separately.
Hi,
After step 4, can I refrigerate it and bake it the next day? Do I need to bring it to room temperature before I bake?
Hi Sara,
Yes, I would bring it to room temperature before baking.
Jo