:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/comau/recipe/7iGkyIp8wqxX5ofryTP_/b9c918bedde021c183c2abadfad6ea.jpeg "Fluffy and tasty dinner roll recipe")
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Fluffy and tasty dinner roll recipe
Dinner rolls are small baked bread served along with a meal. This easy recipe teaches how to make fluffy and tasty dinner rolls. Don't miss it!
Ingredients
Ingredients
- 250 ml warm milk
- 100 g sugar
- 7 g dry yeast
- 560 g All-purpose wheat flour
- 1⁄2 spoon salt
- 70 g unsalted butter
- 2 egg
- 1 spoon vanilla essence
- 1 tablespoon With
For brushing the bread
- 1 beaten egg
- 2 tablespoon milk
Optional
- Shredded coconut
- sugar
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Directions
Mix the yeast with the warm milk and sugar. Leave to stand for 10 minutes until the yeast has activated.
In a large bowl place the flour, make a well in the centre and add the salt, melted butter, vanilla, eggs, honey and the previous mixture of milk and yeast.
Knead until the dough is smooth, elastic and homogeneous.
Transfer to an oiled bowl and cover with cling film to rest until doubled in volume.
Transfer to the work surface and knead for 2 minutes to remove the fermentation gases and divide the dough into 16 equal balls.
Place the dough portions on a buttered tray, leaving some space between them. Cover with cling film or a light, damp tea towel and leave to rest for 45 minutes until they have doubled in volume again.
Brush each loaf with the egg-milk mixture. Optionally, sprinkle with sugar or grated coconut.
Bake in the oven for 15 minutes at 180 °C until the bread is a little more fluffy and golden brown.
Remove from the oven and brush with warm honey or melted butter.
Unmould and leave to rest on a wire rack. Leave to cool and eat.
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RomiFluffy and tasty dinner roll recipe
Dinner rolls are small baked bread served along with a meal. This easy recipe teaches how to make fluffy and tasty dinner rolls. Don't miss it!
Mix the yeast with the warm milk and sugar. Leave to stand for 10 minutes until the yeast has activated.
In a large bowl place the flour, make a well in the centre and add the salt, melted butter, vanilla, eggs, honey and the previous mixture of milk and yeast.
Knead until the dough is smooth, elastic and homogeneous.
Transfer to an oiled bowl and cover with cling film to rest until doubled in volume.
Transfer to the work surface and knead for 2 minutes to remove the fermentation gases and divide the dough into 16 equal balls.
Place the dough portions on a buttered tray, leaving some space between them. Cover with cling film or a light, damp tea towel and leave to rest for 45 minutes until they have doubled in volume again.
Brush each loaf with the egg-milk mixture. Optionally, sprinkle with sugar or grated coconut.
Bake in the oven for 15 minutes at 180 °C until the bread is a little more fluffy and golden brown.
Remove from the oven and brush with warm honey or melted butter.
Unmould and leave to rest on a wire rack. Leave to cool and eat.
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