Dinner Rolls

Dinner Rolls
Yield: 18 rolls


1.75 tsp (6 g) active dry yeast
Pinch of brown sugar
2.75 tbsp (40 ml) warm water (105-115 F / 40-46 C)
1/2 cup (125 ml) tepid buttermilk (90F / 32 C) **
2 tbsp (45 g) maple syrup
1/4 cup (62 g) unsalted butter, melted
1 large egg, lightly beaten
1/2 tsp salt (5 g)
2 - 2.5 cups (300-375 g) unbleached all purpose flour, plus extra as needed
Butter for greasing
Light tasting olive oil 

**Buttermilk substitute: For one cup of buttermilk, add 1 tablespoon (15 ml) of lemon juice or white vinegar to a measuring cup. Top up with enough whole milk to make 1 cup (250 ml).


1. In a bowl, sprinkle the yeast and sugar over the warm water and stir to dissolve. Let stand until foamy, about 10 minutes.

2. In a large bowl, combine the buttermilk, maple syrup, melted butter, eggs, salt, and 1/2 cup (75 g) of the flour. Mix with a spatula until creamy. Add the yeast mixture and 1/2 cup (75 g) of the flour, and mix well. Mix in the remaining flour, 1/2 cup (75 g) at a time, turning out the dough when it gets too difficult to mix. Knead for 3-4 minutes until the dough is smooth and springy.

3. Transfer the dough to an oiled deep bowl and turn the dough once to coat it. Cover loosely with plastic wrap and let rise at room temperature until doubled in bulk, about 90 minutes.

4. Grease an 8-inch (20 cm) round cake pan. Turn the dough out onto a lightly floured board. Roll the dough between your palms into a rope, about 10 inches (45 cm) long. Cut into eighteen 1-inch (2.5 cm) pieces. Shape each piece into a ball, and place the balls, sides just touching, in the prepared pans. Cover loosely with plastic and let rise at room temperature until puffy, 30-45 minutes.

5. Preheat the oven to 375 F (190 C, gas mark 5). Bake the rolls until light golden brown, 18-23 minutes. Let cool slightly in the pans or transfer to a rack. Serve warm.

For Video Instructions, please check out my video How To Make Dinner Rolls!

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