Dinner Rolls

Method

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1. Mix the flour, yeast, salt and sugar in a large bowl. Add the warm milk, egg and melted butter and stir into a shaggy dough.

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2. Knead on a lightly floured surface for 8 to 10 minutes, until smooth and elastic and a small piece stretches into a thin window.

   Mark done Start 8 min timer

3. Put in a greased bowl, cover and leave to rise for 1 hour, until doubled.

   Mark done Start 1 hr timer

4. Butter a 23 x 33 cm baking dish.

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5. Divide the dough into 12 equal pieces and roll each into a smooth ball. Set them in the dish, touching.

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6. Cover and prove for 30 minutes, until puffy and filling the dish.

   Mark done Start 30 min timer

7. Heat the oven to 190°C / 375°F.

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8. Bake 18 to 20 minutes, until deep golden.

   Mark done Start 18 min timer

9. Brush the hot rolls with the extra melted butter and scatter with flaky salt.

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Chef’s Tips

• Knead until the dough passes the window test. That is what gives height.
• Keep the dough slightly sticky. Too much flour makes dry rolls.
• Brush with butter the second they leave the oven.

Pairing Suggestions

• Roast turkey
• A hearty stew
• Whipped honey butter

Storage & Reheating

Best the day they are baked. Keep in a bag 2 days and warm at 160°C for 5 minutes. Freeze baked rolls for 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.