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Breadmaker Kicked-up Dinner Rolls

Prep Time 45 minutes
Cook Time 20 minutes
Resting Time 2 hours
Total Time 3 hours 5 minutes
Course Bread
Servings 24 rolls

Equipment

  • Breadmaker
  • Microwave
  • Instant-read thermometer

Ingredients
  

  • 275 grams full cream milk 265 ml
  • 120 grams unsalted butter softened
  • 60 grams sugar
  • 30 ml water up to 55 ml
  • 2 large eggs lightly beaten
  • 260 grams bread flour
  • 325 grams plain flour
  • 30 grams skimmed milk powder OR non-dairy creamer
  • 1 teaspoon salt
  • 1 ½ teaspoons instant yeast

Instructions
 

  • Scald the milk. In a microwave-safe glass bowl or container, add the milk.
  • Place a wooden chopstick or any other long microwaveable tool into the bowl. This breaks the surface of the milk and prevents it from boiling over.
  • Heat on high for 1 minute, then take out the milk and stir with a wooden spoon. Continue heating, another 1 minute.
  • Using an instant-read thermometer, check the temperature. You want the milk to be about 85 degrees C. If additional heating is needed, heat the milk on high for 30 seconds, stirring and checking the temperature each round until you reach the desired temperature.
  • Add 60 grams of the butter and sugar to the scalded milk and stir, until butter is melted and sugar is dissolved.
  • Allow the mixture to cool down to lukewarm, between 36.5 to 40.5 degrees C, before proceeding.
  • In your breadmaker pan, add the milk mixture, water and eggs.
  • Add the bread and plain flours, salt, creamer or milk powder, and yeast.
  • Transfer the pan to your machine and start the Dough program.  On the Kenwood BM450 this cycle takes 1 hour 30 minutes, at the end of which the dough should double in size.
  • Transfer the dough onto a lightly floured surface.
  • Knead the dough by hand until smooth and elastic, 2 to 3 minutes.
  • Using a rolling pin lightly dusted with flour, roll out the dough into 1/2-inch thick rectangle.
  • Using a sharp knife or pastry scraper, cut the dough into 12 or 24 equal-sized pieces.
  • Arrange the dough in a metal 9- by 13-inch pan.
  • Cover with a towel and set aside in a warm place, until doubled in size, about 1 hour.
  • About 15 minutes before baking, preheat the oven to 180 degrees (fan 160 degrees C). Place the oven rack on the middle rung.
  • Brush the tops of the rolls with the remaining melted butter.
  • Transfer the rolls to the oven and bake, until golden brown and puffy, 18 to 20 minutes.
  • Let cool on a wire rack.