Servings: 12 Fist
Size Dinner Roll
Prep Time: 3 hours
Baking Time: 30 -45 mins
Ingredients:
1 Tbsp yeast
¼ C Sugar
½ C Lukewarm Water
2 ½ C Bread Flour
1 ½ tsp Salt
1 C Whole Milk/ Soy Milk, room temp.
4 Tbsp Butter, melted
2 Eggs, at room temp.
Instruction:
1) In a small bowl, place yeast, water and 2 tsp of sugar, gently mix till dissolved. Let sit for five minutes.
2) In a larger bowl, place flour, remaining sugar and salt, mix well.
3) In another bowl, pour in milk, melted butter and beaten eggs.
4) Add liquid mixture into dry mixture (pour 3 into 2)
5) Mix batter with a spatula until ingredient all comes together forming a dough. Sprinkle flour on dough is too sticky. Use hand to mix ingredient if needed.
6) Place damp paper towel over top of bowl, and let dough sit till its size double up, depends on the temp. it can take up too an hour and half.
7) After dough reach twice of its size, punch dough to let air escape to minimize air bubble forming in bread.
8) Use knife or spatula separate dough into 12 equal size pieces. Shape dough into ball shape. Sprinkle flour on surface if needed to prevent sticking to finger.
5) Mix batter with a spatula until ingredient all comes together forming a dough. Sprinkle flour on dough is too sticky. Use hand to mix ingredient if needed.
6) Place damp paper towel over top of bowl, and let dough sit till its size double up, depends on the temp. it can take up too an hour and half.
7) After dough reach twice of its size, punch dough to let air escape to minimize air bubble forming in bread.
8) Use knife or spatula separate dough into 12 equal size pieces. Shape dough into ball shape. Sprinkle flour on surface if needed to prevent sticking to finger.
9) Line up the balls on a parchment paper or baking paper, use another damp paper towel cover them, and let sit for another 20 to 30 minutes, for second round of fermentation.
10) Grease baking pan, and place dough and bake at 180C until surface is harden and hallow sounds when knocking on bread.
11) Best serve with butter and hot!
Substitution:
I used soymilk instead of milk in this recipe, the texture turned out well, its mouthfeel is just like normal store-bought dinner roll. Tho, using soymilk doesn’t give much flavor as milk. I recommend add 1 or 2 Tbsp of butter in the recipe if using soymilk as your preference.
