Tuesday, October 4, 2011

Really Soft white Dinner Rolls

These buttery bread rolls are really really really very soft. We were very impressed with these rolls and they were gone quick within minutes. Too quick that I couldn't even save one to test if it can stay soft on the next day...

 
soft white dinner rolls
 

Here's the recipe from King Arthur Flour (with my modification in blue)

Ingredients

2 1/2 tsp active dry
7/8 to 1 1/8 cups lukewarm water* (I use 1 1/8 cup)
3 cups King Arthur Unbleached All-Purpose Flour
(I use a combination of bread flour and Italian OO flour in the ratio of 1:4)
1 1/4 tsp salt
3 tbsp sugar
6 tbsp unsalted butter, at room temperature
1/4 cup nonfat dry milk
1/2 cup instant mashed potato flakes

*Use the lesser amount in summer (or in a humid environment), the greater amount in winter (or in a dry climate), and somewhere in between the rest of the year, or if your house is climate controlled.

1) If you're using active dry yeast, dissolve it with a pinch of sugar in 2 tablespoons of the lukewarm water. Let the yeast and water sit at room temperature for 15 minutes, until the mixture has bubbled and expanded. If you're using instant yeast, you can skip this step.

2) Combine the dissolved yeast (or instant yeast) with the remainder of the ingredients. Mix and knead everything together—by hand, mixer or bread machine set on the dough cycle—till you've made a smooth dough. If you're kneading in a stand mixer, it should take 5 to 7 minutes at second speed, and the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom. In a bread machine (or by hand), it should form a smooth ball.

3) Place the dough in a lightly greased bowl. Cover the bowl, and allow the dough to rise, at room temperature, until it's nearly doubled in bulk, about 1 hour. Rising may take longer, especially if you've kneaded by hand. Give it enough time to become quite puffy.

4) While the dough is rising, lightly grease two 9" round cake pans, or a 9" x 13" pan.

5) Gently deflate the dough, and transfer it to a lightly greased work surface. Divide it into 16 pieces.

6) Shape each piece into a rough ball by pulling the dough into a very small knot at the bottom, then rolling it under the palm of your hand into a smooth ball.

7) Place eight rolls in each of the round cake pans (or all 16 rolls in the 9" x 13" pan), spacing them evenly; they won't touch one another.

8) Cover the pan(s) with lightly greased plastic wrap, and allow the rolls to rise till they're very puffy, and have reached out and touched one another, about 1 hour. While the rolls are rising, preheat the oven to 350°F.

9) Bake the rolls until they're a deep golden brown on top, and lighter on the sides, about 25 minutes.

10) Remove the rolls from the oven, and after 2 or 3 minutes, carefully transfer them to a rack. They'll be hot and delicate, so be careful. Serve warm, or at room temperature.

I use half the recipe to make 6 large rolls in a 20cm square pan. I brush them with 1 egg yolk with 2 tbsp milk before baking.

Happy Baking

27 comments:

  1. I just love dinner rolls. These look so delicious!

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  2. wow, your bread so soft and fluffy. Beautiful color too.

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  3. WOW Zoe! This looks perfect and I like the shiny golden colour on the rolls :) Next time please make more to share with us... :DD

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  4. I have not made dinner rolls in a while and these look really soft and fluffy! The King Arthur Flour cookbook is one of my favorites.

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  5. i want some zoe as in really want some right now.... these cuties are such a tease, iwill be dreaming of them tonight haha.

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  6. Wow! You got really good results with this method. Looks so soft and fluffy! I've got to give this a try now. Thanks for sharing :)

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  7. Hi Zoe, your white rolls are gorgeous! Just wonder wht is Italian OO flour, perhaps I shall goggle for it, thanks for sharing and have a nice day!

    p/s: Thanks for dropping by My Little Sprouts, our blog is basically abt kids' baking, art and craft too!;D

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  8. Wow, Zoe, your dinner rolls looks perfect. Looks really soft, fluffy and with beautiful crust! I could just eat this plain with black coffee! Yum!

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  9. Hi Zoe! Thanks for visiting my blog and following, it's my honour indeed. You have wonderful stuff here, will spend some time browsing thru. The rolls look so soft and fluffy.

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  10. zoe, i really really really love the golden top of your rolls! i like!! hey, i wonder if we use the KA flour, how would these buns turn out?

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  11. I just met you and I love you. My husband LOVES these and I've never found a good recipe. These look perfect!

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  12. Omg, stunning super soft rolls..

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  13. Oh... Stunned!!! Zoe your dinner roll look sooooo soft and cotton like. I don't have a mixer so wonder if hand knead can achieve this result?

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  14. you really got me with the title "really soft..." hahaha. i cant wait to try this...you knead and rested the dough in your bread machine right? i might use bread flour + normal AP flour in the 1:4 ratio..hpfully turns out as nice as yours! :)

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  15. Wow- that is incredible! SO beautiful and soft - they look like clouds....

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  16. Nice texture and your rolls are so plump and fluffy. I can almost feel the softness and I bet it's springy too. A good one!

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  17. WOW! These rolls are some of the most beautiful ones I have ever seen. Nice work!

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  18. These look like rolls my mom makes. I get to bake with her next week. I should be sharing some great goodies in the next couple of weeks (even though I'll be busy with my opera.)

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  19. mmm...those look absolutely perfect! I would love them with just about any meal!

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  20. Thanks everyone for your wonderful comments.

    Alice Law: Italian use 0 and 00 to describe how finely the flour is milled and 00 means that flour is more fine. Italian OO is sometimes misunderstood as bread flour which can be very light in its gluten content ranging from 6-12%.

    Ellen (Cuisine Paradise): I have not tried these rolls by hand kneading before and would think that it is possible to achieve this kind of texture with hand kneading. After kneading, I would suggest to do a "window" test to ensure that the dough is elastic enough for proving.

    Viv: You are right with your comments. For this bake, I've kneaded and rested the dough using my bread machine and then I shaped them as accordingly. As I was mentioning to Alice Law, Italian OO flour has a ranging gluten content ranging from 6-12% and the reason for me to choose to have this 1:4 ratio is beacuse the overall flour will have 25% softness of the OO flour and at the same time having enough gluten to rise for a perfect bread texture. AP flour has a slightly lower gluten content than bread flour and thus less "tougher" than bread flour and I'm guessing that it might achieve the same effect as Italian OO. In regardless, I still like to use the Italian OO for my baking. I reckon that it works well for me most of the time :D

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  21. Zoe, I love the colour of your rolls. Amazing! Thanks for sharing it. One bite!
    Kristy

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  22. looks so soft & tempting, love to have a bite :)

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  23. The rolls are gorgeous- so soft and fluffy! These would be lovely for Thanksgiving dinner. :)

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