Dinner Rolls
- Jennifer Hsiao
- Nov 15, 2024
- 2 min read
Thanksgiving means nothing without some soft and fluffy dinner rolls, because who really wants turkey?
The sheet tray I used in the video is a combo of a quarter sheet tray extender and a quarter sheet tray which you can find here:
And here:
The scale I use:
Dinner Roll recipe
Yields 12 rolls
Tang-Zong:
2/3 C ( 70g ) water
3 Tbs ( 30g ) AP flour
-heater water in a small pot and once simmering add in the flour and stir until it forms a paste. Let cool before using
Dough:
All the Tang-zing listed above
1/2 C ( 100g ) milk
1/4 C ( 55g ) granulated sugar
1 1/2 tsp ( 4.5g ) kosher salt
1 tsp ( 3g ) instant yeast
1 egg
1 3/4 C ( 250g ) bread flour
2 Tbs ( 30g ) soft butter
Honey cinnamon butter:
1 stick unsalted butter
1/4 C honey
1 tsp cinnamon
1/2 tsp kosher salt
-combine all ingredients a bowl, set aside
1. In a stand mixer bowl combine milk, egg, sugar, salt, instant yeast and tang-zong then add in bread flour
2. Mix on low speed until a dough ball form, about 3-4 minutes
3. Add in butter and switch the mixer to medium high speed and knead the dough for about 6-7 minutes until it pass the “window pane” test.
* stretch the dough out with your hands if it’s able to form a thin film the dough is ready
4. Cover the bowl and let proof in a warm place until it is doubled in size, about 1.5 hours
5. Punch out the air in the dough and transfer the dough onto a work surface, divide the dough into 12 even pieces, each weighs about 45g
6. Shape each dough into a ball with your hand and transfer them onto a baking tray
7. Let the dough balls proof for another 35-45 minutes or until they’re almost doubled in size
8. Bake them in a pre-heated 350F oven for about 20 minutes or until lightly golden brown. Brush them with melted butter immediately after they’re out of the oven
9. Enjoy with honey cinnamon butter or dip them in turkey gravy! 🧈
Watch full video here:
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