Try this Soft Dinner Rolls recipe, or contribute your own.
- Carbohydrate 603.080324901892 g
- Cholesterol 273.734505973514 mg
- Fat 44.4226099171902 g
- Fiber 33.7327452710784 g
- Protein 111.270343242494 g
- Saturated Fat 18.6949960318057 g
- Serving Size 1 1 (1283g)
- Sodium 320.474663245915 mg
- Sugar 569.347579630814 g
- Trans Fat 7.71510530084083 g
- Calories 3271 calories
Step-by-step
- Put all in bread machine.
- Dough setting.
- When finished punch down cover bowl with film for 30 minutes (double in size) .
- Arrange 15 balls of dough on a greased baking tray then glaze with egg and cook at 170 for 15 minutes.
Managing Liquid Temperature
Water temperature dictates yeast activity before the dough even reaches the machine. Liquid kept between 105 and 110 degrees Fahrenheit encourages proper fermentation, whereas water exceeding 120 degrees kills the yeast outright and halts rising entirely. Using lukewarm tap water measured with an instant-read thermometer prevents these failures.
Controlling the Second Rise
Shaping the dough into fifteen equal portions requires swift handling to prevent the gluten from drying out under ambient kitchen air. Allowing the shaped rolls to rest covered with plastic film for 30 minutes until they double in volume creates the internal gas pockets necessary for a tender crumb. Rushing this specific proofing window yields dense, heavy baked goods that fail to achieve an airy structure.
Glazing and Baking Precision
Applying an even beaten-egg wash prior to oven entry promotes browning through the Maillard reaction. Baking at 170 degrees Celsius for 15 minutes ensures the internal starches fully gelatinize without burning the exterior crust. Storing baked rolls in an airtight plastic container at room temperature maintains their moisture for up to 48 hours, while freezing unbaked shaped portions extends storage for weeks provided they thaw completely before the final rise.
