Featured Video: Italian Herbs Bread Rolls, Soft and Fluffy!
This homemade dinner rolls is the best thing that could happen in your dinner table. It is so tasty on its own it doesn’t even need any spread or bread to make it taste better.
Simple and easy fresh homemade dinner rolls for two is my go to bread for quick and every day bread rolls. This is one homemade bread that I am so happy and proud to share with you.
I am so in love with small batch recipes. Small batch recipes are great way to avoid throw away and leftovers which I hate the most, besides it cost savings however small amount it is. Bread is something that is very common in my house, even more common than rice. Although rice is easier to cook, bread had always been the source of carbohydrates in most of my meals among the many carbohydrates loaded food I eat.
This bread uses my All Around Bread Dough Recipe which I had been using now for most of my bread recipes. It’s simple, easy to make and the bread has nice soft texture and a sweet creamy taste. A small batch of four pieces which is just perfect for Two is always my perfect number. Two bread each for one person or all for me, no complain about that. Another reason why making small batch of bread is a good idea for every day baking is that homemade bread doesn’t have preservatives, which means it will go stale and dry faster than commercial bread. So making a small batch is a great way for me to enjoy fresh bread anytime I want to. This recipe is very handy to have for those people who leave alone or to small household of two. Don’t worry, I have forgotten the big happy family, I go you covered with try big batch version of the recipe. Check my All Around Bread Dough post, that post have both big and small batch measurements. Let me show you how easy it is to make homemade bread. Let’s get started!
4 Methods To Make This Dough
There are 4 ways that you can choose from in how you make this bread. Choose whichever works for you.
- Stand Mixer – This is what I always use when I make this dough. It’s the fastest and easiest method and less manual handling. This is the step outlined below in the instruction.
- Hand Mixer – Use dough attachment as regular hook attachment will not work. The thick and heavy dough will jam a regular hook attachment. Also, it’s going to be too heavy for the hook attachment to mix the dough.
- Manually – If you don’t have any electronic baking equipment for making the dough, you can do it manually. Simply follow the same instructions, do the mixing in a large bowl and transfer in counter top and knead manually. It will take a lot of arm exercise, but I’m telling you, it’s worth it.
Let’s get started!
- 1/4 cup milk any percentage (warm 110F) or microwave for 20 seconds
- 1 1/4 tsp active dry yeast
- 2 tbsp + 1/2 tsp granulated sugar (Divided: 1/2 tsp for yeast, and 2 tbsp for the dry ingredients mixture)
- 2 tbsp flavorless oil (I used Canola)
- 1 large egg – room temperature
- 1 cup all-purpose flour
- 1/2 tsp salt
- Activate Yeast: Microwave milk for 20- 25 seconds until lukewarm but NOT hot. Hot milk will kill the yeast and the bread will not rise properly. Transfer milk in bowl of stand mixer (Refer to discussion above for other Methods of making this) and add 1/2 tsp of the granulated sugar and stir. Add the yeast and let rest for 10 minutes until mixture is foamy. If the mixture did not become foamy, either the yeast is old or the milk is too hot.
- Add Wet Ingredients: Set mixer with paddle attachment and mix in remaining sugar (3 tbsp), beaten egg, and oil on low-speed, just to mix every thing together.
- Add Dry Ingredients: Add salt and flour and mix on low-speed until combined, then switch to a hook attachment. Allow mixture to knead on medium-low speed until smooth and elastic, adding more flour as needed, about 8 minutes. If the dough is too sticky add 1 tbsp of flour at a time until the dough starts to form, dough should be slightly sticky, soft and but not too dry. If too much flour is added, the rolls will be dense and heavy. A good measure of correct texture is a clean mixing bowl.
- First Rest Period: Remove the dough and shape into a ball. Transfer into a greased bowl (I used oil spray) and cover bowl with plastic wrap or warm towel and allow to rest for 30 minutes to 1 hour in a warm place.
- TIP: To help the dough rise faster, leave the covered dough OUTSIDE the pre-heated 350F oven. The top of the oven hot surface will give the dough the heat it needed to rise properly. Alternatively, you can also pre-heat the oven to 110F then turn it off and put the covered dough inside.
- Shape: Take the dough out from the bowl and lightly push the dough down with the heel of the palm of your hands. Divide into 4 portions and shape each piece into a ball.
- Arrange in Baking Pan: Line a 5×5-inch square pan with parchment paper or spray pan with oil. Leave an overhang on the side to allow easy removal later. Arrange each piece in the pan leaving allowances on all sides.
- 2nd Rest Period: Cover and let rest in a warm place for 45 minutes. Preheat oven to 350F during last 10 minutes of dough rising. After 45 minutes, the dough will be puff-up like this (assuming the yeast was proofed properly in Step 2).
- Bake at 350F for 20 -25 minutes until top turns brown.
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