Homemade Dinner Rolls
Try this fluffy and delicious Homemade Dinner Rolls recipe for your next meal!
Try this fluffy and delicious Homemade Dinner Rolls recipe for your next meal!
- Carbohydrate 0.08085 g
- Cholesterol 44.415 mg
- Fat 1.0437 g
- Fiber 0 g
- Protein 1.3209 g
- Saturated Fat 0.325395 g
- Serving Size 1 1 roll (11g)
- Sodium 63.1475 mg
- Sugar 0.08085 g
- Trans Fat 0.175035 g
- Calories 15 calories
Step-by-step
- In the bowl of a stand mixer fitted with the paddle attachment, combine warm water, sugar, and yeast.
- Let yeast sit for 5-10 minutes, or until foamy.
- Stir in milk, oil, mashed potatoes, and eggs.
- Add salt and 3 cups flour. Stir to combine.
- Switch to dough hook.
- Continue adding flour, 1/4 cup at a time, until dough clings to to dough hook and clears the side of the bowl.
- Cover, and let sit until dough doubles in size, about 1-1 1/2 hours.
- Turn dough out onto floured surface.
- Shape into 24 rolls.
- Place rolls on a parchment-lined baking sheet.
- Cover, and let rise for 30 minutes.
- Toward the end of the rising time, preheat oven to 275 F.
- Bake rolls for about 20 minutes, or until set but not browned.
- Remove from oven, and let cool to room temperature.
- Place in freezer bag, and freeze until ready to use.
- When ready to finish baking the rolls, thaw in fridge overnight.
- Preheat oven to 400 F.
- Bake rolls for 7-10 minutes, or until golden brown.
- At this point, I brush them with melted butter before serving, but that's completely optional.
Yeast hydration requires strict temperature control between 105 and 110 degrees Fahrenheit to prevent thermal shock while dissolving the sucrose effectively. Water that exceeds 120 degrees will kill the fungus, halting carbon dioxide production before fermentation begins. Active dry yeast must foam within ten minutes in this warm liquid; if the mixture remains flat, discard it and start over. Incorporating lukewarm mashed potatoes introduces extra starch and moisture into the dough structure, which retains water and extends shelf life by slowing retrogradation of the starch molecules. Russet potatoes work best here due to their high starch content and dry texture, whereas waxy red potatoes add too much free moisture and require reducing the added milk by two tablespoons to maintain the correct dough viscosity. Vegetable oil coats the gluten strands, yielding a tender crumb rather than the chewy texture associated with lean artisan breads. Substituting unsalted butter for the vegetable oil alters the moisture content slightly, as butter contains about 18 percent water, so increase the flour by one tablespoon if making that swap. The all-purpose flour provides enough protein for structure without overwhelming the delicate crumb, and adding it gradually prevents dense spots in the final baked goods. Knead the dough until it clears the sides of the mixing bowl entirely, which indicates proper gluten development. Allowing the shaped rolls to undergo a secondary rise at ambient temperature builds internal gas pockets essential for an airy interior. Baking these rolls in two distinct stages requires an initial twenty-minute bake at 275 degrees Fahrenheit to set the structure without browning the exterior. Freezing the par-baked rolls immediately after cooling preserves their moisture for months if sealed properly in airtight bags. Thawing them overnight in the refrigerator prevents condensation from making the crust soggy before the final crisping phase. Brushing the hot crust with melted butter right out of the final 400-degree oven adds richness and softens the exterior crust.
