This recipe results in pretty dense rolls. I am intimidated by anything that involves yeast but I decided that I was going to keep making dinner rolls until I a) found a foolproof recipe or b) got good at it. I've made these twice now and while they were edible (and the recipe was fairly foolproof), they aren't the fluffy dinner rolls of my dreams. Alex's recipe for dinner rolls (in the November 2010 issue of Food Network magazine) actually came a lot closer to the rolls I've been dreaming of, but that recipe is a lot more labor-intensive and also a lot more caloric.
Bakery Dinner Rolls
Brushing the dough with egg yolk creates a shiny golden glaze on these standard yeast rolls. Though we bake them in muffin tins for uniformity, you can also bake them directly on a baking sheet.
More From Cooking Light
- Calories: 98
- Calories from fat: 29%
- Fat: 3.2g
- Saturated fat: 1.9g
- Monounsaturated fat: 0.9g
- Polyunsaturated fat: 0.2g
- Protein: 2.3g
- Carbohydrate: 14.7g
- Fiber: 0.6g
- Cholesterol: 25mg
- Iron: 1mg
- Sodium: 120mg
- Calcium: 4mg
- 2 tablespoons sugar
- 1 package dry yeast (about 2 1/4 teaspoons)
- 2/3 cup warm water (100° to 110°)
- 3 tablespoons butter, melted
- 7.9 ounces all-purpose flour (about 1 3/4 cups), divided
- 1/2 teaspoon salt
- Cooking spray
- 1 large egg yolk, lightly beaten
- 1. Dissolve sugar and yeast in 2/3 cup warm water in a small bowl; let stand 5 minutes. Stir in butter.
- 2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine 6.75 ounces (about 1 1/2 cups) flour and salt in a large bowl, stirring with a whisk. Add yeast mixture to flour mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 4 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray, turning to coat. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into the dough. If indentation remains, the dough has risen enough). Punch dough down; cover and let rest 5 minutes.
- 3. Divide dough into 12 equal portions, shaping each into a ball. Place 1 dough ball in each of 12 muffin cups coated with cooking spray. Cover and let rise 20 minutes or until doubled in size.
- 4. Preheat oven to 400°.
- 5. Gently brush dough with egg yolk. Bake at 400° for 13 minutes or until browned. Cool in pan on a wire rack for 2 minutes. Remove rolls from pan. Serve warm, or cool completely on wire rack.
- Orange-Fennel Rolls: Add 1 1/2 teaspoons grated orange rind and 1 teaspoon crushed fennel seeds to flour mixture. Omit egg yolk glaze. Arrange 12 dough balls, 2 inches apart, on a baking sheet lined with parchment paper. Bake at 400° for 10 minutes or until browned. Yield: 12 servings (serving size: 1 roll).
- CALORIES 95 (27% from fat); FAT 2.9g (sat 1.8g, mono 0.8g, poly 0.1g); PROTEIN 2.1g; CARB 14.8g; FIBER 0.7g; CHOL 8mg; IRON 1mg; SODIUM 119mg; CALC 4mg
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