Try this Homemade Dinner Rolls recipe, or contribute your own.
- Carbohydrate 339.866254448043 g
- Cholesterol 16.0000000135256 mg
- Fat 10.5293740561115 g
- Fiber 19.9226074847059 g
- Protein 56.4830177807733 g
- Saturated Fat 3.82705549029388 g
- Serving Size 1 1 recipe (801g)
- Sodium 7064.03485921169 mg
- Sugar 319.943646963337 g
- Trans Fat 2.31057398024691 g
- Calories 1692 calories
Step-by-step
- in a bowl, mix together the warm water, sugar, and yeast. Let foam for 5 minutes.
- In a bigger bowl, mix together the all purpose flour, the whole wheat flour, salt, the yeast mixture, and the milk.
- Knead this mixture well, and form it into a dough.
- In an oiled bowl, roll the dough into it and cover the bowl. Let the dough rise for about an hour.
- After the wait, divide the dough from the bowl into 16 pieces and place on a baking tray.
- Coper the tray with a damp cloth and let it rise for another hour.
- Then bake these rolls at 350 degreed F. for 22-25 minutes.
- Serve the rolls with melted butter brushed on top and sprinkled with sea salt.
Can these rolls be frozen before the final bake, or should they go through the oven first? Bakers tackling yeast doughs often wonder how to manage the timeline without sacrificing the final product. Yeast activity requires precise temperature control, meaning water measured between 105 and 110 degrees Fahrenheit provides the safest environment for activating dry yeast without damaging the organisms. Incorporating a blend of whole wheat and all-purpose flour changes the gluten network, requiring thorough kneading until the dough passes the windowpane test to ensure proper structural support during fermentation.
Freezing and Reheating Strategies
Managing schedule demands becomes significantly easier when utilizing the freezer for bread production. Dough portions shaped into sixteen individual pieces can undergo the initial rise on a baking tray, followed by flash freezing on the tray for one hour before transfer to a sealed plastic bag. Storage in a standard freezer remains safe for up to one month. Thaw frozen portions overnight in the refrigerator, place them on the baking tray, and allow a full two-hour second rise under a damp cloth before baking at 350 degrees Fahrenheit. Alternatively, fully baked rolls cool completely, wrap tightly in heavy-duty foil, and freeze for up to three months. Reheating those baked rolls requires a direct placement into a 350-degree oven for ten minutes wrapped in foil to restore crust crispness without drying out the crumb.
- Dense texture often results from water exceeding 120 degrees Fahrenheit, which kills the active dry yeast before fermentation begins.
- Uneven rising usually stems from drafts; maintain a proofing environment consistently between 75 and 85 degrees Fahrenheit.
- Hard crusts typically indicate an overexposure to dry heat during the second rise, making the damp cloth covering essential.
