Sweet Dinner Rolls

 

There is no better day than today to make this awesome recipe, sweet dinner rolls! It may seem like it's a difficult recipe because it takes a little bit of time while you wait for the bread to rise. But let me tell you it's totally worth it once you take a bite out of your homemade bread. There is nothing better than a nice cup of coffee with a homemade, fresh baked dinner roll. Hope you guys enjoy this recipe as much as me and my husband. He couldn't wait to get his hands on this dinner rolls!

You may have noticed a little something extra on the plate. Look for that later this week. ;)

Ingredients:

3 cups of bread flour

2 teaspoons of active yeast

1 1/4 teaspoons of kosher salt

3 tablespoons of sugar

¼ cup of Klim milk (powdered milk)

4 Tablespoons of unsalted butter

1 1/8 cups of hot water (110 - 120 degrees)

2 teaspoons of olive oil

Procedure:

1)   Put half the flour, along with the salt and yeast, into the mixing bowl. Set the mixer to stir with the hook attachment for two minutes.

2)   Meanwhile heat the water to a boil in a pot then remove from heat and add the butter. Stir until it has fully melted into the water.

3)   Add the sugar and powdered milk to the mixing bowl.

4)   Add the butter/water mixture into the mixing bowl. Continue mixing on low speed (setting 2 or 3) while scraping the sides of the bowl with a rubber spatula.

Remember to scrap the bowl

5)   Once that has fully combined raise the mixing speed to medium (setting 4) and add the remaining flour slowly. Preferably use a small spoon to scoop the flour in bit by bit. You may not need to add all of the remaining flour. As you add the flour, gently press your fingertips against the mixture. If the mixture sticks to your fingers keep adding flour.

   6)   Allow the mixture to combine well (about 5 minutes). You’ll know it’s mixed completely because the machine will loudly “kick” as the batter has coalesced onto the hook and begins to bang against the sides of the bowl without sticking. During this mixing period you may add spices or seasonings to the batter.

7)   Use the same rubber spatula to scrape the batter from the sides of the bowl, and the hook. Remove the batter from the bowl and pour part of the olive oil into the empty bowl making sure to coat the bottom and sides of the bowl with the oil. Put the batter back in the bowl and pour the remaining olive oil over the batter so as to also coat it.

8)   Cover the bowl with aluminum foil and let it rest in a warm spot. During this time (approximately 1 hour) the batter will make its first rising and should double in size.

9)   Once the batter has risen line a baking sheet with parchment paper and pre-heat the oven to 375 degrees.

      10)  Put the batter on a wooden board (you won’t need to grease or flour the board because the batter already has oil). Shape the batter into a long straight line, like a baguette. Cut the batter into small rolls (about a dozen). Take each roll and shape them into balls then place them onto the baking sheet. Make sure to leave 1 ½ to 2 inches between the balls.

 11)  Lightly drizzle some additional olive oil over each of the balls and sprinkle them with a little kosher salt.

12)   Let them rest in a warm spot for 15 minutes for the second rising.

13)   Put them into the oven for 15 minutes or until they are golden brown.

14)   Enjoy!