Simple Dinner Rolls

Why this recipe is effective Dinner rolls made in the European way are not the same as their rich and delicate American brethren. These rustic rolls have an open crumb and a savory, yeasty flavor thanks to the lean dough. Their crust, however, is possibly the greatest part; it’s chewy enough to provide gratifying resistance without being so chewy that it virtually shatters when you bite into it.

This crust is what keeps professional bakers of European-style dinner rolls in business; they expose the rising crust to moisture in steam-injected ovens. We were looking for a dependable recipe that could rival any roll from a European bakery. Sadly, while sampling our initial batch, we discovered a leathery crust covered in a dense, tasteless crumb. It was really simple to enhance the flavor: Whole-wheat flour was added.

Dinner Rolls

For sweetness and honey for earthiness (only three tablespoons were sufficient). A little more yeast helped to open the crumb, but not enough. Since artisan-style loaves require a wet dough to develop their crumb structure, we finally found success when we increased the hydration of our roll dough.

When the water baked, it produced steam, which opened up the crumb and increased its airiness. To get an extremely crispy crust, we devised a two-step method that resembled an oven with steam injection: Because the dough was soft, the rolls turned out squat when baked separately. To help fix their shape, we first misted the rolls with water before baking them at a high temperature in a cake pan. After that, we reduced the heat, separated the rolls, and put them back in on a baking sheet and bake in the oven until golden brown all over. Hand mixing this dough is not recommended.

Ingredients in Dinner Roll:

• Three cups (16½ oz) of bread flour
• Three tsp of whole-wheat flour
• One-half teaspoons of instant or rapid-rise yeast, one-half
• cup (12 ounces), and one tablespoon of room-temperature
• water
• two tsp honey
• one and a half tablespoons of salt

DIRECTIONS TO MAKE DINNER ROLL:

Initial Mixing and Resting:

In a stand mixer bowl, combine bread flour, whole-wheat flour, and yeast. In a 4-cup liquid measuring cup, whisk together the honey and water until the honey dissolves.

Dough Kneading and First Rise:

Slowly add the water mixture to the flour mixture using the dough hook set on low speed. Mix for about two minutes, scraping down the bowl and hook as necessary, or until a cohesive dough begins to form and no dry flour is left. Allow the dough to rest in the bowl for half an hour by covering it securely with plastic wrap.

Salt Addition and Kneading:

For five minutes, mix the dough on low speed after adding salt. Turn the speed up to medium and knead for approximately a minute, or until the dough is smooth and somewhat sticky. Place the dough in a small, lightly oiled Transfer to a large basin or container, cover securely with plastic wrap, and let rise for 1 to 1½ hours, or until doubled in size.

Folding and Second Rise:

Gently pull and fold the dough’s edge toward the center, folding it over itself with your fingertips or a greased bowl scraper. Fold the dough once more after rotating the bowl 90 degrees; do this twice more for a total of four folds. After securely covering with plastic, allow it to rise for half an hour. Fold the dough again, cover the bowl tightly with plastic wrap, and let it rise for about 30 minutes, or until it has doubled in size.

Dough Preparation and Division:

Oil two 9-inch circular cake pans. To deflate the dough, apply pressure. Move the dough on a lightly floured Turn out the counter, dust with flour, and cut in half. After stretching each half into a 16-inch log, cut it into 8 equal pieces, each weighing about 2 ounces. Gently pick up each piece with your well-floured hands, roll it in your palms to coat it with flour, and then shake off any excess.

Roll Arrangement and Final Rise:

With the cut side facing up and the long side of each roll extending from the center to the pan’s edge, arrange the rolls in the prepared pans, one in the middle and seven around the sides. Loosely cover with plastic that has been greased, and let the rolls rise for about 30 minutes, or until they are about doubled in size and the dough barely bounces back when lightly poked with a knuckle.

Baking and Cooling Of Dinner Rolls:

Preheat the oven to 500 degrees Fahrenheit and set the oven rack in the middle. After misting the rolls with water, bake for about ten minutes, or until the tops are brown. After taking the rolls out of the oven, lower the oven’s temperature to 400 degrees F.

Finishing Touches and Serving:

The rolls should be carefully turned out of the pans onto a baking sheet and allowed to cool somewhat. After flipping the rolls over, divide them into equal parts and line the sheet with them. Bake for a further 10 to 15 minutes, turning the sheet halfway through, or until it is deeply golden brown. Move the rolls over to a Before serving, let them cool fully on a wire rack for approximately one hour.