Soft White Dinner Rolls
These Soft White Dinner rolls are very easy to make, and they taste great. It’s pretty simple. Rather than reinvent the wheel, I turned to Nigella and found this recipe.
Nigella says this dinner roll recipe is perfect for getting kids involved and is a great crowd-pleaser for family events or children’s parties; we don’t wait for special occassions for these dinner rolls, and I suspect Nigella doesn’t either!
The thing we like about this recipe is, that it works just as easily if it is reduced by half; for just the two of us, the half recipe gives us just about 12- 15 small rolls. Perfect with lunch or dinner; slathered in butter or with some cheese, or just plain. We love these Soft White Dinner Rolls and believe you will as well- make a batch to go with any of our Soups, Stews or Chowders and you and your family will be in for a real treat.
Don’t be intimidated by the fact they are a “yeast” bread- These Soft White Dinner rolls are dead easy. Happy Baking!
Soft White Dinner Rolls
Equipment
- Electronic digital scales
- Mixing Bowl
- small saucepan
- Food Processor with dough hook optional
- Baking Tray
- Baking Parchment optional but recommended
- Pastry Brush
- Cooling Rack optional
Ingredients
For the Dough
- 500 - 600 grams Plain white flour [ 3 3/4 - 4 3/4 cups]
- 3 teaspoons Instant yeast
- 1/2 tablespoon Salt
- 1 Tablespoon Caster Sugar
- 375 ml Milk [slightly over 1 1/2 cups] Note 1 I use whole milk
- 25 grams Butter [ 1/8 of a cup ]
For the Toppings
- 1 Large Free Range Egg
- 1 Tablespoon Milk
- 1 pinch of Salt
- 1 teaspoon Sesame Seeds optional
- 1 teaspoon Poppy Seeds
Instructions
- Combine 500g [3 1/2 cups] of the flour with the instant yeast, salt and sugar in a large mixing bowl.
- Put the milk and butter into a saucepan and heat until the milk is warm, and the butter is beginning to melt.Pour into the bowl of the dry ingredients and mix with a fork or a wooden spoon to make a rough dough, adding more of the remaining flour if the dough is too wet. then either using your hands or the dough hook on an electric mixer, knead the dough until it is smooth and silky.
- Put the ball of dough into a greased bowl and cover the top with clingfilm, then leave in a warm place to rise for an hour by which time it should be double the size. Punch the air out of the dough with your fist and then turn it out on to a floured surface.
- Pull pieces of dough the size of walnuts off the dough and form them into small round rolls, like ping pong balls, placing them as you go on to a lined baking sheet. The balls of dough should be about 5mm [ 1/4 inch ] apart so that once they have sat to prove they will be just about touching. You should get about 30 balls of dough
- Cover with a tea towel and leave to rise again i a warm place for about half an hour, preheating the oven to gas mark 7/220C/ 200C Fan / 425F, while they sit.When the rolls have risen, beat together the egg, milk, and a pinch of salt and paint them with the glaze. Scatter alternate rows of rolls with sesame and poppy seeds if you like [ Note 2]
- Bake the rolls for 15 minutes by which time they should be golden brown and joined together in a little batch. Remove them to a cooling rack or serve immediately.
