Try this Easy Soft Dinner Roll Recipe recipe.
- Carbohydrate 0.00180027777777778 g
- Cholesterol 0 mg
- Fat 9.05555555555555E-05 g
- Fiber 0.000736111111111111 g
- Protein 0.000304166666666667 g
- Saturated Fat 2.72222222222222E-05 g
- Serving Size 1 1 roll (0g)
- Sodium 0.00122222222222222 mg
- Sugar 0.00106416666666667 g
- Trans Fat 3.88888888888888E-06 g
- Calories 0 calories
Step-by-step
- In a large bowl, or in the bowl of a stand mixer, combine water, milk, sugar, and yeast. Let sit for 5-10 minutes or until foamy.
- Stir in butter until combined.
- Add 5 cups of flour, and mix by hand or with the paddle attachment until the dough is rough.
- Continue adding flour, 1/2 cup at a time, and blend with the dough hook until a smooth ball begins to form. Knead by hand for about 10 minutes, or by machine for 4-5 minutes until a soft, smooth ball of dough is formed.
- Cover dough, and let rise for 20 minutes, or until the dough is full and puffy.
- Gently deflate and divide dough into 24 pieces. I divide the dough in half, and then divide each half into four pieces. Then, I divide each piece into three pieces.
- Shape into a ball, and place each piece in a well-greased half sheet pan or in two 9x13-inch pans.
- Cover, and let rise for 20-25 minutes, or until well rounded and full looking.
- While the rolls are rising, preheat oven to 350F.
- Bake the rolls for 18-25 minutes, or until golden brown and an internal thermometer reads 190F. You can brush the baked rolls with melted butter if desired.
Adding flour too quickly is the single fastest way to transform light dinner rolls into dense, heavy hockey pucks. Monitoring liquid temperature strictly prevents this destruction; water and milk must register between 105 degrees Fahrenheit and 110 degrees Fahrenheit before yeast touches them, or the thermal shock will kill the microorganisms entirely. Active dry yeast requires this precise hydration window alongside granulated sugar to generate carbon dioxide efficiently. Kneading duration dictates the final crumb structure, requiring either 10 minutes of manual labor or 5 minutes under a dough hook until the mass yields a smooth, elastic ball. Adding flour strictly in half-cup increments prevents the dough from absorbing excess dry matter that halts gluten development. Sheet pans or 9x13-inch pans must be greased thoroughly to release the baked rolls without tearing their tender crusts. Monitoring internal temperature with a digital thermometer ensures structural doneness at precisely 190 degrees Fahrenheit, avoiding raw centers beneath golden exteriors.
