Dinner rolls: light, fluffy, buttery and impossible to resist
Вставка
- Опубліковано 22 сер 2024
- Homemade with just a handful of simple ingredients, the BEST Dinner Rolls can be on your table in a jiffy!
INGREDIENTS
240ml (1 cup) of milk
7g of dry yeast
10g (1 tbsp) + 10g (1 tbsp) of sugar
1 egg
60g (1/4 cup) of butter
6g (1 tsp) of salt
390g (3 cups) of all-purpose flour
Vegetable oil
Butter (melted)
METHOD
1. In a bowl add the milk, yeast, and one spoon of sugar and mix until sugar and yeast dissolve. Cover with cling film and let it rest for 5 minutes.
2. Add the spoon of sugar, egg, butter, salt, flour, and mix until all is well combined. When the dough starts to form knead with your hands until the dough is smooth.
3. Pour the vegetable oil into the bowl, transfer the dough and cover with cling film. Let it rise for 90 minutes, or until doubles in volume.
4. After time has elapsed cut the dough into 15 pieces and form small balls. Transfer them to the baking tray (20x30cm baking tray size), cover them with cling film, and let them rise for 1 more hour.
5. Brush the rolls with melted butter, transfer to the oven, and bake at 180°C/360°F for 25 minutes.
6. Remove them from the oven when they are golden brown and serve.
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They were sooooo good! These were the softest and fluffiest dinner rolls i have ever tried. Only change i made was that i used an eggwash instead of butter before putting them in the oven. Brushed with melted butter after coming out the oven. For those saying its a bad recipe have no experience with cooking. Yeast needs a warm solution whether it's water or milk, it has to be warm or it will not rise.
Very good recipe. I made these first time but melted the butter and the dough went wet and sticky. Tried it again with softened butter and the dough was alot more together.
Turned out really well
Will be making it again
Thank you so much .It was really easy to make n didn't need to knead much.it came out really fluffy. It's suppose to be a softer dough so don't temp to add more flour.i made bigger ones.made 9 instead of smaller ones.brushed with butter after n it looks exactly like the video. ThX❤
It didn't proof that high at first because it's kind cold tonight so I microwaved some water n then put the dough inside n it proofed 😂
Turned out beautiful, and delicious! Thank you❤
I have never been successful in making buns no matter how many times I tried with different recipes. 5his one looks good and also with a lot of good comments. I will try now and will update you the results when completed
That DOUGH BABY WAS PLUMPY😊😊😊😊 IM DEFINITELY TRYING THIS RECIPE
Thank You , Was very pleased how they turned out
Very nice recipe chef 👍👌👏. I have 20 grams fresh yeast and I am going to give it a try, they look so soft and fluffy yammy 😋. Thank you for your effort 🌞😎
My dough wasn't like yours when I mixed it. It was very sticky and loose even though I weighed ingredients carefully.I have added a little flour and left it to rest for 10 mins. I will see how it goes.
Did you use melted or softened butter?
I wish I could get the dough to look like yours, though it still tastes pretty good. 👍
Just used your recipe. Still in second proof. I know it's going to be fantastic. Thanks for the recipe!
Well buns turned out fine. My mixer is broken so I found this sticky dough very difficult to deal with. After trying to knead it for a while, I left it for 10/15 mins to rest and it felt easier to handle. The recipe says 15 buns, I got 9 what I consider to be normal sized ones.I don't think it was worth all that effort to end up with just 9 buns.
So can I ask how you got a workable dough… you’ve got extra flour sitting there did you keep adding until it was workable cause I have a soggy mess but no info on if we add more or spray our hands or how long to knead. 🤷🏼♀️
Well nevermind I googled other recipes and they say to add just as much flour as to make it workable. So I did that. I’m nervous about the rolls sticking during the second rise and the fact no spray on the pan but we will see. I’ll comment when they’re done to maybe help out others.
1 pack of yeast is 7 grams of yeast
Thank u ! Was wondering about that. 😊👍
Tried it was not a good recipe. Did it step by step and it didn't taste good either 😢. Please don't try this recipe it wasn't good.
You did something wrong.
Hope i didn't try it too.. yep.. not fluffy & bland
Instead look for what you did wrong cox other comments are positive,do your homework right
Tablespoon=TBSP
Teaspoon=tsp
(Proper way)
Where's the recipe?????
I wanted to watch the video but just couldn’t tolerate the annoying music
You should have said to warm the milk to 110F. Cold milk kills the yeast. Ruined. Thanks for nothing.
Hot milk kills yeast. Cold milk just makes the rise take hours and hours.
Exactly if I haven't watched any of the other recipes I wouldn't have known the butter should been room temperature the egg should be room temperature and the milk should be warm these are crucial things in baking
I don't think cold milk will kill the yeast it will just be slower to rise. The upside of this is the longer it takes the better it tastes. Many leave dough in the fridge to rise overnight.
Nobody cooks using grams except diet nuts, nutritionists, and drug dealers. Everyone else uses cups, tablespoons, teaspoons it's been agreed upon! who has a scales but the before mentioned people?😂
The entire rest of the world 😂😂other than Americans and the “before mentioned people”
You w⚓️
You haven't got the brains you were born with.NO ONE COOKS IN GRAMS !!! YOU ARE CRAZY. If you have a scale then your weights are correct every time and your results the same. Cups are no better than guesswork and don't even get me into crazy measures like sticks or spoons of butter. I've never seen a professional Baker use cups (NEVER.) Either you have lived a very sheltered life, or quite frankly I think you're barmy.