Bread flour is not always readily available everywhere, but does that mean we cannot have simple, soft dinner rolls? Absolutely not! This recipe uses ingredients which I'm sure are already in your house.... This no fuss, no knead recipe comes together in minutes, then all you gotta do is wait for them to rise at 2 different occasions.
I mean look at that pillowy texture!! To die for! So soft and so delicious.. Who would say no to them?
So how do we make these rolls?
The Ultimate Dinner Rolls
These Dinner Rolls are super easy to make - your mixer does all the work for you!
Bloom your yeast- Mix milk/water with sugar and yeast and mix well, set it aside for at least 8-10 minutes or until bubbles are formed at the surface.
Mix in all the ingredients - Add everything else except for the olive into the bowl and throw it onto your mixer. Let it mix for about 8-10 mins until it is smooth and elastic and pulling away from the sides.
Add olive oil - The olive oil goes in and you keep mixing until it is incorporated. This only takes a few minutes.
First rise - Shape the dough into a ball and stick it into a bowl. Rise it at room temperature.
Pre-shape your rolls - Divide your dough into however many rolls you like and fill them with your stuffing and form the rolls
Do the second rise - This is another room temperature rise, where the dough will get super puffy inside the baking dish (I used an 8" square pan)
Egg wash and bake - The egg wash helps the buns to bake up beautifully golden. You can use milk here too if you want. I like egg wash. Add seeds etc here too if you want. Then bake them until they are perfectly golden, cool on a rack, and enjoy!
Yield: 9 rolls
INGREDIENTS:
For Dough:
1 cup (240ml) Milk/water
1T (12g) instant yeast
2T (24g) Granulated sugar
3 cups (360g) All Purpose flour
2t (14g) fine sea salt
3T (40g) Olive oil
For Filling:
90g Shredded Mozzarella
2t Garlic powder (optional)
2t Chili Flakes (optional)
For Egg Wash:
1 egg
For Topping:
2T Salted butter, melted
4 cloves of garlic
INSTRUCTIONS:
In a medium sized bowl, heat milk till it reaches 30°C, then add sugar and yeast mixture and mix well. Set the mixture aside for 10 minutes
In a stand mixer bowl, add the flour and salt. Start the mixture on slow, then when the dough starts coming together increase speed to medium-low until incorporated. Gradually add the olive oil until incorporated (when the dough is mixed, nothing sticks to the sides)
Lightly grease a medium-sized bowl, add the dough to the bowl. Place a damp towel on the dough and place it in a warm area to proof for 1 – 1.5 hours or until doubled in size.
To shape, punch the dough down then flour work surface.
Divide dough into nine even pieces (around 95 – 100 g).
To shape the individual rolls, working with one piece of dough at a time, flatten out the piece of dough till about 1/2" thick and fill the centre with the cheese mixture and bring the edges together, pinching with fingers, then turn the ball seam side down and roll into a tight ball by cupping your hand to create a 'claw' shape, using the tension from the counter to roll the dough tightly
Place shaped dough on in 8" square baking dish lined with parchment paper.
Cover with a amp towel on the dough and place it in a warm area to proof for 40-50mins or until doubled in size.
Before baking, brush with egg wash.
Bake at 375°F or 190°C for 40-45 minutes until golden brown.
With the help of a fork, smash (or smush) the garlic until fine, add it to the melted butter and mix.
When the buns are fresh out of the oven, brush them with garlic butter.
NOTES:
Store leftovers in an airtight container at room temperature - they should stay soft for at least 5 days. These can also be frozen. After the first day or two, toast the rolls if needed.
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