Dinner Rolls
I like baking desserts but what I really love to make is bread… any kind and shape as long as it’s bread! In the Summer time when it’s hot, there’s not many people who like to bake. To me baking is something I enjoy doing more when it’s cooler outside. The smell of fresh bread baking in the oven is my ultimate weakness… like my Dinner Rolls, my French Baguettes, my Tomato Rosemary Focaccia, Arepas, Challah or Brioche Bread, Mediterranean Olive Bread, and many more!
From a visual perspective, the beautiful golden color helps give that slight push to remove any willpower left in my body. It doesn’t matter if I’m hungry or not, when fresh baked bread comes out of the oven, I need to eat some right away unless it’s for dinner when we’re having company over… then I have to admit, it’s simply torture as I have to restrain myself and wait until dinner time…
With many celebrations ahead, baking homemade bread is something that everyone will really appreciate! There are some bread recipes that can take days before you see the final results and also others that take a few hours to complete such as my Dinner Rolls. This is a simple recipe. It doesn’t take days to make and the results are delicious. Of course everyone can always buy them at the supermarket but come on… nothing beats the smell and taste of fresh homemade bread!
This extra added touch will make your dinner party a success when you serve these Dinner Rolls to your guests because of the freshness, tenderness and just because you took the time to make them… Enjoy!
Bon Appétit!
Check out these other great bread recipes…
– Pull-Apart Garlic Bread
– Hamburger Buns
– Cheesy Breadsticks
– Cheddar Biscuits
– Mexican Cornbread
– Indian Naan Bread
– Popovers
and for even more bread recipes, click on this link… Recipe Category • Bread
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Dinner Rolls
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Ingredients
- 2 1/4 tsp. dry active yeast
- 1/4 cup lukewarm water (between 105-110ºF)
- 2 tbsp. honey, divided tips & tricks
- 4 tbsp. butter
- 1 cup milk
- 2 tsp. Herbes de Provence see Recipe
- 1 small pinch ground Himalayan sea salt
- 2 1/2 cups unbleached all-purpose flour, divided plus more for dusting
- 1 1/2 tbsp. olive oil to coat the bowl, or as needed tips & tricks
- egg wash (1 egg mixed with 1 tsp. milk)
- 1 tsp. coarse sea salt, or as needed (substitute poppy seeds or sesame seeds) *optional
Directions
- In the bowl of a stand mixer, dissolve yeast and honey in lukewarm water; let it sit for 10 to 15 minutes or until the yeast begins to foam.
- Meanwhile, in a small saucepan over medium-low heat, add milk and butter; cook until the butter is melted, 3 to 4 minutes; set aside.
- Back to the yeast; add Herbes de Provence, salt, 2 cups flour and the milk mixture. Using a dough hook attachment, mix all the ingredients on low speed for 3 minutes; clean the sides of bowl with a spatula.
- Stir in 1 tbsp. flour at a time, mixing well after each addition, cleaning the sides as needed. Continue adding flour until the dough clings to the hook, pulling away from the sides of the bowl.
- Knead on speed 4 for 4 minutes.
- Form dough into a ball by pulling under and transfer to a large bowl coated with olive oil; swirl the dough to coat with oil. Cover loosely with a clean dish towel and let it rise in a draft-free spot like the oven (temperature off) until it doubles in size, about 1 ½ hours.
- Line a large baking sheet with parchment paper or a silicone mat; set aside.
- Punch the dough to deflate and transfer to a lightly floured work surface. Shape it into a rectangle, about ½-inch thick.
- Cut into 32 equal-sized pieces and form each piece into a ball, pinching the seams on the underside, creating a smooth round top.
- Transfer the dough balls to the prepared baking sheet, placing them close together without touching.
- Cover with a dish towel and let them proof for 30 minutes while preheating oven to 375ºF.
- Brush the tops lightly with egg wash and sprinkle with sea salt.
- Transfer to the preheated oven and bake for 20 minutes or until golden brown.
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