160 minutes
Warm, fluffy dinner rolls with a touch of honey and butter, perfect for any meal.
cups
cups
cups
tablespoons
each
Instant Yeast
teaspoons
teaspoons
1. Microwave Ingredients
Microwave 1.5 cups of whole milk, 0.33 cups of honey, 0.25 cups of vegetable shortening, and 3 tablespoons of unsalted butter in a large liquid measuring cup for about 2 minutes, or until the butter and shortening are mostly melted. Allow the mixture to cool slightly, then whisk in one of the eggs until well combined and the mixture is just warm to the touch, around 110 degrees.
2. Mix Dough
In the bowl of your stand mixer, combine 750 grams of all-purpose flour, 2.25 teaspoons of instant yeast, and 2 teaspoons of salt. Pour in the milk mixture and, using the dough hook attachment, mix on low speed for 2 minutes until the dough begins to come together. Increase the speed to medium and knead for about 8 minutes, adding up to 0.5 cups more flour as needed. The dough should be smooth and elastic.
3. First Rise
Transfer the dough to a lightly oiled bowl, cover with greased plastic wrap, and let it rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
4. Prepare Baking Dish
Prepare a 13x9-inch baking dish by lining it with a foil sling and greasing it thoroughly.
5. Shape Rolls
Turn the risen dough onto a lightly floured surface and shape it into a 15-inch log. Using a chef’s knife, cut the log into 15 equal pieces. Shape each piece into a smooth, taut ball by pulling the dough around itself and pinching it shut at the bottom. Arrange the rolls in the prepared baking dish so they are just touching.
6. Second Rise
Lightly mist the rolls with vegetable oil spray and cover with plastic wrap. Let the rolls rise again for 45 to 75 minutes, or until they have nearly doubled in size and barely spring back when gently pressed.
7. Preheat Oven
Preheat your oven to 350 degrees, positioning the rack in the lower-middle position.
8. Egg Wash
In a small bowl, beat the remaining egg with 1 tablespoon of water and brush this mixture over the tops of the rolls.
9. Bake Rolls
Bake for 25 to 30 minutes, rotating the pan halfway through, until the rolls are a deep golden brown.
10. Cool Rolls
Allow the rolls to cool in the pan on a wire rack for about 10 minutes. Then, using the foil sling, carefully lift the rolls out of the pan and let them cool completely on the wire rack.
Add finely chopped fresh herbs such as rosemary, thyme, or sage to the dough. You could also mix in dried Italian seasoning for a different flavor profile. Top with flaky sea salt before baking.
After the first proof, roll out the dough into a rectangle, spread with butter, and sprinkle with a mixture of cinnamon and sugar. Roll up the dough, cut into slices, and arrange in a baking dish for a second proof before baking.
Add grated cheese, such as cheddar or Gruyère, into the dough or sprinkle it on top before the final proof. The cheese will melt and create a delicious crust.
Roll pieces of the dough into ropes, tie them into knots, and then bake. After baking, while still warm, brush with a mixture of melted butter, minced garlic, and grated Parmesan cheese.
Incorporate grated cheese such as sharp cheddar, Gruyère, or Parmesan into the dough or sprinkle it on top before baking. Cheese will give the rolls a savory depth and a richer texture.
Comments (0)