Ah, dinner rolls—the unsung heroes of any meal, right? Imagine biting into a cloud, soft and warm, and just perfect for soaking up that last bit of gravy. I remember the first time I made these, my kitchen smelled like a bakery, and honestly, who doesn’t love that?
Steps
- Preheat your oven to 400°F (204°C). In a bowl, combine warm milk with olive oil, honey, and active dry yeast; let the mixture stand for 15 minutes until it becomes foamy.
- Add salt and flour to the yeast mixture, then transfer it to a stand mixer. Use a dough hook to mix until the dough is cohesive and slightly sticky. If necessary, add more flour one tablespoon at a time until the dough no longer sticks to the bowl’s sides.
- Knead the dough for about 5 minutes until it is smooth and soft. Cover the bowl and allow the dough to rise for 20 minutes.
- Divide the dough into four equal parts and shape each into a ball. Arrange them in a greased 6-inch cake pan and cover it.
- Let the dough rise for an additional 15 minutes. Optionally, brush the rolls with a beaten egg for a glossy finish.
- Bake the rolls for 12-14 minutes until they are golden brown and fully cooked. Let them cool in the pan briefly before removing and serving warm.
Ingredients
- 1/2 cup warm milk (105-115 degrees F)
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1/2 tablespoon active dry yeast
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1 egg, beaten (for optional egg wash)
Nutritional Values
Calories: 1076kcal | Carbohydrates: 164g | Protein: 28g | Fat: 36g | Saturated Fat: 4g | Cholesterol: 164mg | Sodium: 1232mg | Potassium: 320mg | Fiber: 8g | Sugar: 16g | Vitamin A: 236IU | Calcium: 52mg | Iron: 8mg
FAQ
- Can I substitute rapid rise yeast for active dry yeast?
- Yes, you can substitute rapid rise yeast. Simply skip the proofing step with the liquid and add the yeast directly with the dry ingredients before incorporating the liquid.
- Is it possible to double the recipe for more rolls?
- Absolutely, this recipe can be easily doubled if you require more rolls.
- What can I use if I don’t have honey?
- If you don’t have honey, you can use sugar as a substitute in this recipe.
- Can I skip the egg wash before baking?
- Yes, the egg wash is purely for aesthetics, so you can omit it if you prefer.
- What type of flour is best for these rolls?
- Unbleached all-purpose flour is recommended for these rolls, but you can use whatever you have on hand.
Tips
- Always verify the expiration date on your yeast package and store it in the fridge or freezer to extend its freshness.
- To ensure your warm liquids are at the right temperature, use a thermometer to check that they fall between 105-115 degrees F.
- If your dough is too sticky, gradually add additional flour one tablespoon at a time until it reaches the desired consistency.
- For a glossy finish, apply an egg wash to the rolls before baking, although this step is optional if you prefer a more rustic appearance.
Equipment
- Stand mixer with a dough hook attachment
- Cooking thermometer (for checking liquid temperature)
- 6-inch cake pan
