Over the long weekend I wanted to take my breadmaker for another spin, when Kak’mbang suggested this recipe she found on Youtube. These dinner rolls looked fairly easy to make, and uses basic ingredients most people readily have in their larder.
I used the Dough program on my BM450, and once the knead cycle ended (about 30 minutes in) I tried the windowpane test on the dough. The dough still wasn’t quite there yet, so I turned it on my kitchen top and gave it a few more minutes of kneading. The dough stuck to my hands and the countertop, so I panicked and started sprinkling more flour. But then I realized that all I needed was a pastry scraper to bring the dough back together, so I wondered if the extra flour was even necessary.
Regardless, the rolls still turned out well, super fluffy and with a great taste perfect for soups or when served with meat dishes. Definitely a good option if you want something quick and easy.
Easy Dinner Rolls
- 150 ml plus 1 tablespoon full cream milk
- 30 grams sugar
- 1 teaspoon instant yeast
- 2 eggs
- 325 grams bread flour
- 50 grams butter, softened
- 1 1/4 teaspoons salt
In your breadmaker pan, add the milk, sugar, yeast, and 1 egg.
Add the flour, butter and salt.
Transfer the pan to your breadmaker and start the Dough program. Let the knead cycle finish.
When the knead cycle finishes, turn off the machine and remove the dough from the pan. Divide the dough into 15 equal-sized pieces.
Shape the rolls. Working with one piece of dough at a time, fold the edges to the center.
Flip the dough seam side down and roll, cupping the dough with your hand to shape it into a round ball. Repeat with the remaining dough.
Arrange the rolls in a greased baking tray lined with a baking sheet. Cover with a damp cloth.
Let rise in a warm place, until doubled in size, 1 hour.
Preheat the oven to 190 degrees C (fan 170 degrees C). Place the oven rack on the lowest rung.
Make the egg wash. In a small bowl, add the remaining 1 egg and remaining 1 tablespoon of milk. Beat to combine using a fork.
Brush the rolls with the egg wash.
Bake on the lowest rung of the oven, until the tops are golden brown, 18 to 20 minutes.
Let cool on a wire rack. Best served warm. Enjoy!