SOFT DINNER ROLLS
“Ek bak die rolletjies vir burgers, en ontbytrolletjies; hulle is heerlik sag, as gevolg van die eier en melk. Die resep sê 14 – 16, maar ek maak 12 klein rolletjies, ek sou skat as jy gewone burgerrolletjies wou maak, maak dit net agt.”
- 1 cup (240 ml) whole milk, warmed to about 43 °C
- 2¼ teaspoons yeast (1 standard packet)
- 2 tablespoons granulated sugar, divided
- 1 large egg
- ¼ cup (60 g) unsalted butter, softened to room temperature and cut into 4 pieces
- 1 teaspoon salt
- 3 cups (375 g) all-purpose flour or bread flour
- optional topping: 2 tablespoons melted unsalted butter mixed with 1 tablespoon honey
Prepare the dough:
Whisk the warm milk, yeast, and one tablespoon of sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to sit for five minutes.
Add the remaining sugar, egg, butter, salt, and one cup flour. Beat on low speed for 30 seconds, scrape down the sides of the bowl with a rubber spatula, then add the remaining flour. Beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about two minutes. If you do not own a mixer, you can mix this dough with a large wooden spoon or rubber spatula. It will take a bit of arm muscle!
Knead the dough:
Keep the dough in the mixer and beat for an additional two minutes or knead by hand on a lightly floured surface for two minutes.
1st rise: lightly grease a large bowl with oil or non-stick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminium foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1 – 2 hours or until double in size. (I always let it rise on the counter. Takes about two hours. Grease a 23 × 33 cm baking pan or two 23 cm square or round baking pans. You can also bake the rolls in a cast iron skillet or on a lined baking sheet.
Shape the rolls:
When the dough is ready, punch it down to release the air. Divide the dough into 14 – 16 equal pieces. (Just eyeball it– doesn’t need to be perfect!) Shape each piece into a smooth ball. I do this entirely in my hands. Arrange in prepared baking pan.
2nd rise: cover shaped rolls with aluminium foil, plastic wrap, or a clean kitchen towel. Allow to rise until puffy, about one hour.
Adjust oven rack to a lower position and preheat oven to 180 °C (it’s best to bake the rolls towards the bottom of the oven so the tops don’t burn).
Bake the rolls:
Bake for 20 – 25 minutes or until golden brown on top, rotating the pan halfway through. If you notice the tops browning too quickly, loosely tent the pan with aluminium foil. Remove from the oven, brush with optional honey butter topping, and allow rolls to cool for a few minutes before serving.
Cover leftover rolls tightly and store at room temperature for 2 – 3 days or in the refrigerator for up to one week.
Recipe posted by: Riana Groenewald
Photo: Riana Groenewald
