Easy Dinner Rolls

Winter time is a soup eating galore for me so I always want fresh dinner rolls to go with the soup. These ones were brushed with butter before and after baking and were soo good. I wish you a pleasant week, ahead!

Sift the flour, yeast, sugar and salt in the bowl of a stand mixer. Make a well in the centre. Add the warm milk, butter, and egg and mix using the dough hook until the mixture forms a dough. Knead 8 minutes. Turn the dough on a lightly floured surface and knead 2-3 times. Form into a ball

place the ball in a lightly oiled bowl, cover with cling film and let rise in a warm place about 1 hour or until doubled in size.

Knock back the dough and divide into 12 equal pieces. Form into balls. Arrange on the prepared baking sheet, brush the tops with melted butter, cover and let rise about 45 minutes

or until doubled in size. Brush risen dough with more melted butter

and bake 15-20 minutes or until golden brown. Remove the rolls from the oven

and brush with melted butter while still hot.

Serve warm.

Easy Dinner Rolls

Difficulty: easy
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Preparation time: 15 minutes; Resting time: 2-2½ hours; Makes: 12 medium or 24 small rolls

Ingredients

 450g (3½ cups) all-purpose flour 
1½ teaspoons Fleischmann’s instant dry yeast 
2 tablespoons granulated sugar 
1 teaspoons salt 
1 cup warm milk + 2 tablespoons milk
50g (3 tablespoons, 2oz) salted butter, softened
1 large egg
1 tablespoon melted butter for brushing

Instructions

Preheat the oven to 375ºF (190ºC) ten minutes before using. Line a 13 x 9 inch (33 x 23 cm) baking sheet (tray) with parchment.
Sift the flour, yeast, sugar and salt in the bowl of a stand mixer. Make a well in the centre. Add the warm milk, butter, and egg and mix using the dough hook until the mixture forms a dough. The dough should be slightly sticky and soft. Knead for 8 minutes. (if dough is too dry add a little milk if too wet add a little flour)
Turn the dough on a lightly floured surface and knead 2-3 times. Form into a ball and place in a lightly oiled bowl, cover with cling film and let rise in a warm place about 1 hour or until doubled in size.
Knock back the dough and divide into 12 equal pieces. Form into balls. Arrange on the prepared baking sheet, brush the tops with melted butter, cover and let rise about 45 minutes or until doubled in size.
Brush risen dough with more melted butter and bake 15-20 minutes or until golden brown. Remove the rolls from the oven and brush with melted butter while still hot.  Serve warm.
For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml American cup.

Points to Note

Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperatures depending on your oven. I baked the Dinner Rolls at 375°F (190°C) for 18 minutes.
The dough weighed 815g (29oz and (each bun was about 67g (2.4oz) and 63g (2.2oz) when cooked. I made 12 medium buns. For small ones divide into 24, 33g (1.2oz) buns.

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