Serving Dinner Rolls at the beginning of a dinner party just adds that special little touch. These rolls take a while to rise but they are easy enough to put together. The result: gorgeous looking, fluffy, fragrant little buns.
(from the blog ‘Craftinomicon’)
12 small rolls (enough for about 4 as a bite before a dinner – but be prepared: they go fast….)
120ml (1/2 cup) milk
1 ¼ tsp dry yeast
25 (1/8 cup) sugar
½ tsp salt
2 tbsp unsalted butter room temperature (it should be really soft. If it is cold you could also melt your butter in a saucepan)
215g (1 ¼ cups) flour (plus a little extra for your counter tops when kneading)
- In a small saucepan bring the milk to body temperature.
- Add yeast, sugar salt. Mix and let stand for 5 minutes.
- In a small dish briefly loosen the egg. Pour ½ into a large bowl. Reserve the other half.
- Add butter and 1/3 of the flour to the egg. Mix until no lumps remain.
- Then add in the rest of your flour and mix until it has come together.
- Remove onto a floured surface and knead by hand for a couple minutes, if your dough is too sticky you can add a bit more flour. (Do not add too much extra flour, this is a rather soft dough).
- Grease a bowl with a little oil. Place the dough inside. Cover with a towel and allow to rise for 1 hour, or until it has doubled in size. ( I typically do this inside a cold oven).
- Preheat oven to 220C 425F degrees.
- Line a baking tray with parchment paper. Form the dough into 12 balls. Place the balls on the tray. They should be touching each other, forming a rectangle.
- Allow the rolls to rise for 15 minutes.
- Optional: Brush with the reserved egg. (I always seem to forget this step – so I have decided it is optional).
- Bake 12-15 minutes until the bund are golden.
- Serve warm. (These buns do not taste great once cooled).