Pillow soft dinner rolls recipe

Pillow Soft Dinner Rolls recipe

This article was published by: Matthew

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking for the perfect dinner roll recipe that's soft and fluffy? Look no further than this pillow soft dinner rolls recipe. These rolls are incredibly light and tender, making them the ideal addition to any meal. With just a few simple ingredients and some patience, you can have homemade rolls that will impress your family and friends. So, get ready to enjoy the irresistible aroma of freshly baked rolls wafting through your kitchen!

Keywords: dinner rolls, soft, fluffy, homemade, recipe

Pillow soft dinner rolls recipe details

Pillow soft dinner rolls recipe, recipe Rating: 4.6
Number of votes:110 

Ingredients

4 ½ tsp	active dried yeast
125 ml	warm water, 40-45°C/100-110°F
475 ml	warm milk, 40-45°C/100-110°F
6 tbsp	hard margarine or unsalted butter
2 medium	eggs
60 g	caster sugar
1 ½ tsp	salt
950 g	plain flour, you may not need all of it, or may need a little more

Instructions

Preheat oven to Gas Mark 4, 180°C, 350°F.

Lightly grease 2 or 3 medium or large baking sheets. You will probably only get 6 or 8 rolls per tray.

Mix the yeast with the warm water in a large bowl. Add the milk, fat or butter, eggs, sugar, salt and about 350g of the flour. Mix well and beat until smooth. Add additional flour at about 100-150g at a time to start, and less later, until a soft dough is obtained.

Turn out the dough onto a floured surface and knead until smooth and elastic, about 7-8 minutes. The dough will be slightly sticky. Form into a ball and place in a greased bowl, turning once or twice to cover the dough with enough oil to prevent sticking. Cover with cling film if the bowl is sufficiently large, otherwise with a damp tea towel and allow to rise for an hour or more in a warm place, until doubled in size.

Punch down the dough and turn onto a lightly floured surface. Divide into 24 fairly equal pieces. Shape each piece into a domed roll. Place about 2-inches, 5cm apart on lightly greased baking sheets. Cover loosely with cling film or with damp tea towels and allow to rise until doubled in size, about half an hour.

Bake for 20-25 minutes, in batches if necessary, until golden brown. Remove from tray and allow to cool on wire racks.

Serve warm, or allow to cool and freeze in self-seal bags in small quantities.

Options: shape half as round rolls, as above, and roll the remainder to about 4 or 5-inches, 10-13cm in length to form long rolls.

Glaze tops with milk or vegetable oil, for a glossy finish.

Preparation time:
ca. 30 min
Resting time:
ca. 1 hr
Grade of difficulty:
medium
Calories per portion:
n/a