Dinner Roll
Dinner Roll
Makes 36 Rolls
- 3 ½ teaspoons active dry yeast
- Pinch of sugar
- 1/3 cup (3 fl oz/80 mil warm water (105′-115′FI 40′-46′C)
- 1 cup (8 fl oz/250 mil tepid buttermilk (90′F/32′C)
- ¼ cup (2 oz/60 g) sugar or ¼ cup (3 oz/90 g) honey
- ½ cup (4 oz/125 g) unsalted butter, melted
- 2 large eggs, lightly beaten
- 1 teaspoon salt
- 4 ½ -5 cups (22 ½ -25 oz/ 705-780 g) unbleached all-purpose (plain) flour, plus extra as needed
- Canola oil for greasing
In a bowl, sprinkle the yeast and sugar over the warm water and stir to dissolve. Let stand until foamy, about 10 minutes.
In a heavy-duty mixer fitted with the paddle attachment, combine the buttermilk, sugar, melted butter, eggs, salt, and 1 cup (5 oz/ 155 g) ofthe flour. Beat on medium-low speed until creamy, about 2 minutes. Add the yeast mixture and 1 cup of the flour, and beat for another minute. Beat in the remaining flour, ½ cup (2 ½ oz/ 75 g) at a time, until the dough pulls away from the bowl sides. Switch to the dough hook. Knead on low speed, adding flour I tablespoon at a time if the dough sticks, until a very soft dough forms, about I minute. The dough should be softer than typical bread dough, yet smooth and springy. Transfer the dough to an oiled deep bowl and turn the dough once to coat it. Cover loosely with plastic wrap and let rise at room temperature until doubled in bulk, about 11/2 hours.
Grease two 8-inch (20-cm) round cake pans. Turn the dough out onto a lightly floured board. Divide the dough in half and roll each half between your palms into a rope 18 inches (45 cm) long. Cut each rope into eighteen I-inch (2.5-cm) pieces. Shape each piece into a ball, and place the balls, sides just touching, in the prepared pans. Cover loosely with plastic and let rise at room temperature until puffy, 30-45 minutes.
Preheat the oven to 375°P (190°C). Bake the rolls until light golden brown, 18-23 minutes. Let cool slightly in the pans or transfer to a rack. Serve warm.
SHAPING VARIATION
TO make these rolls in the shape of knots, after the first rise, divide the dough into 3 portions. Roll each portion into a rope 10 inches (25 cm) long; cut each rope into 8 equal pieces. Roll each piece into a rope 7 inches (18 cm) long. Tie each rope loosely in a knot leaving 2 long ends. Cover and let rise until puffy, 30-45 minutes, then place 1′h inches (4 cm) apart on a baking sheet lined with parchment (baking) paper Bake as directed for 12-14 minutes. Makes 24 rolls.
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