All Around Bread Dough: Dinner Rolls

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You will only need one bread dough recipe once you try this one. This recipe is my all around bread dough recipe which I basically used in all my Purple Yam Bread posts, as well as for my Jalapeno Cheese Pullapart post. This is so versatile that you can use this for both savory and sweet bread, or just plain like this dinner rolls. Let’s get started!

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Big Batch Ingredients:

  • 3 1/2 cups all-purpose flour
  • 2/3 cups lukewarm water (110F)
  • 2/3 cups lukewarm milk (110F)
  • ¼ cup granulated white sugar
  • ¼ cup unsalted butter –  melted and cooled
  • 2 tsp fast active dry yeast (I used Fleischmann’s brand)
  • 1 ½ tsp salt
  • 1 egg for brushing (Add 1/2 tsp water to the beaten egg to make egg wash) – optional

Makes 24 pieces rolls of about 37grams each or 16 pieces for a bigger size

Small Batch Ingredients:

  • 3/4 cup all-purpose flour
  • 3 tbsp lukewarm water (110F)
  • 3 tbsp lukewarm milk (110F)
  • 1 tbsp granulated white sugar
  • 1 tbsp unsalted butter –  melted and cooled
  • 3/4 tsp fast active dry yeast (I used Fleischmann’s brand)
  • 1/4 tsp salt
  • 1 egg for brushing (Add 1/2 tsp water to the beaten egg to make egg wash) – optional

Makes 6 pieces rolls of about 37grams each or 4 pieces for a bigger size

Note: This recipe can be done without a stand mixer. Mix all ingredients in a large bowl and using your hand, manually mix and knead the dough in a flat surface.

Instructions:

  1. In a stand mixer (using dough hook) or large mixing bowl, add flour, sugar , salt & active yeast. Mix until fully combined.
  2. Add milk and water. The liquid temperature should be between 110F – 115F. If you do not have a thermometer, microwave the liquid for 10-15 seconds. If you are using water from the fridge, microwave 15 – 20 seconds. Temperature is important to activate the yeast.
  3. Mix and knead the dough until combined (1-2 minutes).
  4. Gradually add melted butter, and continue kneading for another 25 minutes until the dough is not sticky anymore.
  5. Form into a ball and transfer to a large oiled bowl, cover with a warm, damp towel and let rise for 1 hour. (It’s best to let the dough rise in a warmer area of your kitchen).
    • To help the dough rise better, I put it inside the oven which I pre-heated to 110F. Once it reached the 110F, I stopped/canceled it. DO NOT forget to stop it, you only want the oven to warm up for the dough to rise, you do not want to dough to be baked. Some oven has a proofing setting, mine doesn’t, so this is my trick.
  6. Take the dough out from the bowl, and manually knead it for 1-2 minutes just to remove the air. Then divide into 16 equal portions. I used a kitchen weighing scale, you can eye-ball it too.
  7. Form the dough into a ball and arrange in a pan.
  8. Leave for 1 hour in a warm place before baking.
  9. Brush with egg wash or milk – optional
  10. Bake at pre-heated oven at 350F, for 25 – 30 minutes or until the top turns golden brown.

Makes 16 pieces dinner roll size or 2 Loaf Bread (Pan size 9.5 x 5.5 inches)

Reminder:  The larger portions of individual dough, the longer the baking time. Adjust baking time as necessary

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Try it and let me know how it goes. Feel free to share this recipe and let’s get the community baking!♥

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Categories: Breads

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