Dinner Rolls - Quick & Easy
These rolls are lovely and take so little time to make. I use white Spelt flour and they always turn out nicely.
These rolls are lovely and take so little time to make. I use white Spelt flour and they always turn out nicely.
- Carbohydrate 23.1476672415748 g
- Cholesterol 15.51 mg
- Fat 18.6854811630951 g
- Fiber 0.933972237212071 g
- Protein 3.78429166928641 g
- Saturated Fat 2.49429528451579 g
- Serving Size 1 1 Serving (75g)
- Sodium 1169.35944778689 mg
- Sugar 22.2136950043628 g
- Trans Fat 1.03081028034299 g
- Calories 275 calories
Step-by-step
- Prepare a muffin or friand pan (makes 12).
- Dissolve yeast in lukewarm water. Add egg, sugar, salt and oil. Add half the flour and beat until smooth. Add remaining flour and beat again until smooth. (A mixer with a dough hook is ideal if available)
- Fill each muffin pan half full with mixture. Set aside and allow to rise until double (takes ½ to 1 hour).
- Preheat oven to 200°C. Brush bread roll tops with a little melted butter if desired and bake for 15 minutes.
Baking bread inside a standard muffin or friand tin forces soft, batter-like dough upward into uniform spheres without requiring manual shaping on a floured board. This specific tin setup acts as a rigid mold, containing high-hydration dough that might otherwise spread outward into flat discs on a standard baking sheet.
Water temperature dictates yeast viability during the initial dissolve phase, requiring a lukewarm threshold between 37 and 43 degrees Celsius to prevent thermal shock while encouraging carbon dioxide production. Combining sugar and fat with the flour starches creates a tender crumb structure through chemical tenderization, as sugar molecules bind water and restrict gluten strand formation.
Mixing the dough in two distinct stages ensures the gluten network develops adequately without overworking the machine motor. Beating half the flour into the liquid base first creates a batter that builds initial elasticity before the remaining flour thickens the mixture into a cohesive mass.
Allowing the portioned dough to rise directly inside the greased tin for 45 to 60 minutes until doubled in volume ensures proper internal aeration prior to baking at 200 degrees Celsius for 15 minutes.
