Pillow soft dinner rolls recipe
Pillow Soft Dinner Rolls recipeThis article was published by: Matthew
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|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|
|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|
InstructionsPreheat 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.
ca. 30 min
ca. 1 hr
Grade of difficulty:
Calories per portion:
Reference: Pillow soft dinner rolls recipe
Recipe type: xarchivex
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