Friday, June 4, 2010

Dinner Rolls/ Buns

I just made these for the first time and they smell wonderful and turned out perfectly. This is a "no fail" recipe for some of the best tasting rolls I've ever baked. I intended to make a couple of batches, with egg wash and butter, but I forgot to do the egg wash, still, it came out perfect. In baking, I believe that practice makes it more perfect. Next time, I promise to show you better picture. Meanwhile, why not try this recipe for yourself and let me know, or better yet show me how it turned out for you.  

Dinner Rolls/ Buns Recipe
Courtesy of: Foodnetwork



1 cup warm homogenized milk (250 ml)
1/4 cup sugar (60 ml)
1/4 cup unsalted butter, melted (60 ml)
1/2 tablespoon salt (7 ml)
3 cups all-purpose flour (750 ml)
1 egg
1 envelope (1/4-ounces) active dry yeast
flour, for bench flour

1 egg
1 tablespoon milk (15 )
( I made 1 batch with egg wash and the other with butter)



In a small bowl, combine sugar with ½ cup warm milk and mix well. Add the yeast and stir. Let the mixture stand for about 10 minutes, until it foams.

In another bowl, combine the egg and remaining ½ cup warm milk and melted butter

In the bowl of a stand mixer fitted with the dough hook, combine the flour and salt by hand. Add the yeast mixture and the egg mixture. With the stand mixer, start mixing the dough on low speed. Increase speed as flour is incorporated. Continue to mix until dough comes together. Increase machine speed, knead dough until it comes together.

Turn the dough out onto a floured surface and knead for 6 to 8 minutes, adding more flour if necessary, until the dough is smooth and elastic. Put the dough into a large oiled bowl and cover with plastic wrap. Leave overnight in the fridge or alternatively let proof until doubled in a warm spot for 45 minutes.


Punch down dough and turn it out onto a floured surface. Tear off pieces of the dough and form sixteen 1 ½-inch balls. Roll them onto a surface to make smooth. Place in a buttered 8 x 8 x 2-inch pan. Let rest, covered, in a warm spot, until doubled in size, about 45 minutes.

Preheat oven at 350 degrees F.

In a small bowl, whisk together the egg and milk to make an egg wash. Using a pastry brush, generously coat the top of the buns with the egg wash. Bake the dinner buns for about 13 to 15 minutes or until they are golden brown. Serve warm and pull apart at the table.

Yield: 16 servings
Continue Reading...
Related Posts with Thumbnails

Asian Cooking and More... Copyright © 2009 WoodMag is Designed by Ipietoon for Free Blogger Template