While my bread recipe is wildly versatile and can be used for sandwich bread, buns, and rolls. I’ve been working on trying to make a recipe that is perfect for dinner rolls. I may have figured it out.
After your first initial dough rise you’ll have to shape your rolls. It’s relatively easy but its a little more complex than making a loaf of bread.
When shaping your rolls you’ll want about a 35g of dough for each roll. (I don’t weigh them though I know many do when making rolls I generally do about a 2.5×2.5 inch little square.) You’ll want to just fold in each little corner of your dough to the center and then place that center facing down into your 9×13 pan. They should look like little young puffy clouds!
You’ll let these rise again for 30 minutes and then bake! They are the perfect addition to soups, meat and potatoes, or even making them into little ham sandwich sliders! If you make these let me know! I know we loved them!
- 1/2 cup warm water
- dot of honey
- 1½ tsp active dry yeast
- 1 cup milk
- 4 tbsp butter
- 2 tbsp honey
- ½ tsp salt
- 4 cups all purpose flour
- mix your water, yeast, and dot of honey and let it sit, remember 110-115 degrees is optimal for a blooming yeast
- In a separate bowl mix milk, melted butter, and honey together
- add the yeast mixture, and salt and one cup of flour at a time, mixing in each time
- knead for 5-6 minutes
- let it rise for 1.5 hours or until doubled in size
- punch dough down, and cute into 12 same size peices
- take each cut piece and bring the corners in to the middle creating a little dough ball
- place in a buttered (or sprayed) 9×11 pan and rise for 20-30 minutes
- bake at 375 for 20-25 minutes
- butter the tops of rolls and enjoy