Soft White Dinner Rolls
- Total Time
- 2 hours 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3½ to 4cups all-purpose flour
- 3teaspoons rapid-rise, bread-machine or other instant yeast
- 1½teaspoons salt
- 1tablespoon superfine sugar
- 1½cups milk
- 1½tablespoons butter, softened
- Vegetable oil for bowl and baking sheet
- 1large egg, lightly beaten
- 1tablespoon milk
- Pinch of salt
- 1teaspoon sesame seeds
- 1teaspoon poppy seeds
For the Dough
For the Toppings
Nutritional analysis per serving (30 servings)
80 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 13 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 2 grams protein; 75 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, combine 3½ cups flour, yeast, salt and sugar. In a small saucepan, combine milk and butter, and place over low heat until milk is lukewarm. Pour into bowl of dry ingredients. Mix with a fork to make a rough dough, adding more flour, 1 tablespoon at a time, if necessary.
- Step 2
Using a mixer with dough hook, or by hand, knead dough until smooth and silky. Place in an oiled bowl, and cover with plastic wrap. Let rise in a warm place until double in size, about 1 hour.
- Step 3
Punch air out of dough. Oil a baking sheet, and set aside. Pull off pieces of dough the size of walnuts, and form into round balls. Place on baking sheet almost touching, about ¼ inch apart, in 6 rows of 5 each. Cover with a kitchen towel, and let rise in a warm place 30 minutes. Meanwhile, heat oven to 425 degrees.
- Step 4
When rolls have risen, make a glaze by beating together the egg, milk and salt. Paint rolls with glaze. Sprinkle one row with sesame seeds and the next with poppy seeds; leave the third row plain, and then repeat pattern. (A teaspoon of seeds should decorate 2 rows.)
- Step 5
Bake rolls until risen and golden brown, about 15 minutes. Transfer to a cooling rack or serve immediately. To serve, place on a plate so rolls can be torn off to be eaten.
Private Notes
Comments
Just for anyone who is new to this recipe, they actually changed the amount that is listed so now it is consistent with what the commenters "reduced" it to. I found that all very confusing until I read the very last comment by the administrator that says they updated the recipe to reflect the change in salt. Now it should be good and not overly salty the way it is.
Thanks for the flag, all! We've updated the recipe.
These are good and easy. I think they are a tad too salty, so I might reduce that next time. I made 24 rolls, and they were on the small side, so I don't think 30 rolls is realistic from this recipe.
Cooked these for almost twice as long because I checked them at 20 minutes and they were still a bit raw in the middle. Not an experienced baker so a bit perplexed — is it something about the rise, or my oven? They’re pretty much perfect at 30 minutes, so I know for next time, but just a bit confused!
I made these for Christmas dinner with the instant yeast. I felt they were a little underproofed which was on me, and a little bland (recipe with reduced salt.) They were also way too small. I weighed them at 30g/each to yield 30 rolls and (a) it was a pain rolling that many little walnuts, and (b) they were bite-sized. Even with the butter and milk I'd like a more enriched dough.
This recipe is from the cookbook, Feast, in a section dedicated to comfort foods for children. That's why the rolls seem small. They are child portioned. I use water, not milk in the dough. Sometimes I use seeds. Sometimes I brush with melted butter and leave them bare. Sometimes I add chopped herbs or cracked pepper. I like the ease and speed in getting these rolls on the table. And no one complains about hot, fresh bread with a meal.