These rolls are really soft and so easy to make. You’d have most of these in your pantry and even with prooving time, you still can sort this out within 2.30 hrs or so. I decided at around 4pm that i needed to make dinner rolls and these were out of the oven before 7, and just in time for dinner.
Makes 12 rolls (Recipe adapted from here)
Whole milk- 1 cup, warm
Active dry yeast- 1 tbsp
Caster sugar- 2 tbsp
Salt- 1 tsp
Oil- 3 tbsp
Egg- 1, medium
Bread flour- 3 cups (plus 2 or 3 tbsp more)
Egg- 1 ,small beaten (or milk is also fine)
Butter- 1 tbsp, melted
Into the bowl of a free standing mixer add the warm milk, yeast, sugar, salt, oil and egg.
Whisk lightly to incorporate it all together.
Add about 2 1/2 cups of flour and using the dough hook attachment for the mixer start kneading on low speed.
Once the initial mixing is done, turn the speed on to medium and add the remaining half of the flour and continue kneading on medium speed for about 5 minutes.
The humidity of the place will determine if you need more flour. In all likeliness you’d need the extra 2 or 3 tbsp of flour to get a dough that pulls away from the sides of the bowl, but take a call and add accordingly.
The dough is on the wetter side, but definitely not sticky, so aim to get a consistency like that. Dust your palms with some flour if needed to tackle the dough.
Oil the same mixing bowl and place the dough into it, spreading some oil on it to prevent drying.
Cover with a kitchen cloth and leave to rise for about an hour and half.
I preheated my oven to 25C, turned it off but with the light on and left the dough in there.
After about an hour or when the dough has risen to double its size, punch it down and scoop out of the bowl (on to a lightly floured surface if needed. I didnt need to use any) on to your kitchen counter.
Divide the dough into 12 equal portions. (I am a bit mental when it comes to sizes in baking so i actually measured out the portions each weighting approx 65gms)
Make a smooth ball out each portion and transfer them into a lightly greased baking tray and leave covered for another hour or till doubled in size. I placed them back into a warm oven with just the light on.
They will touch each other when they rise, and that’s absolutely fine.
When ready to bake, preheat oven to 175C.
Brush the tops of each roll with an egg wash or milk wash and bake for 16 minutes.
Make sure you dont over bake them.
Remove from oven and immediately brush with some melted butter.
Serve warm with some butter on the side
Notes: Cool completely on a cooling rack and store in plastic bags or cling wrap the rolls if using it the next day.
Store at room temperature, but microwave for about 20 seconds on high before using.
You can do the entire kneading process by hand, just make sure you knead till you get the desired non-sticky consistency.