Dinner Rolls

My best friend is pretty amazing. She’s funny and pretty and smart. We have nicknames, we can communicate with only our minds (sometimes), and she gives pretty awesome advice. We like a lot of the same things: cocktails, Gilmore Girls, Ryan Gosling and Leslie Knope.

Unfortunately she’s allergic to soy. Do you know how much stuff has soy in it?!?! Everything. As her best friend I have accepted this soy-free challenge. Dinner rolls for Christmas? Sure! She’s really helped me expand my baking knowledge. It’s good to have a best friend who challenges you.

These rolls are great, super simple and easy to make. I tried to make them look a little fancy by easily twisting them into knots. You don’t have to do that, you could just make them plain jane rolls. I bet they’ll still taste awesome.

Enjoy!

Dinner Rolls

by Jessica Scott

Prep Time: 2 hours

Cook Time: 12-15 minutes

Keywords: bake bread

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Inspired by Craftinomicon

Ingredients (serves 12)

  • 1 cup milk
  • 2 1/2 teaspoons active dry yeast (1 package)
  • 1/4 cup sugar
  • 1 teaspoon kosher salt
  • 4 Tablespoons unsalted butter, at room temperature (I suggest melting it first and then letting it cool down)
  • 2 eggs
  • 2 cups whole wheat flour
  • 1 1/2 cups unbleached all-purpose flour

Instructions

Warm your milk in a saucepan or microwave. It should be about 108-110 degrees, don’t get it to hot or you will kill the yeast which is a very bad thing.

Put milk, yeast, sugar and salt into mixing bowl of stand mixer fitted with dough hook, stir together then let stand for 5 minutes. Next add butter, one egg and one cup of flour. Mix together until butter is no longer lumpy.

Gradually add the rest of the flour and mix until it comes together and forms a ball.

Move onto floured surface and kneed by hand for a few minutes. This dough is very soft, you can add up to 1/2 cup of flour if your dough is to wet.

Place dough in greased bowl and cover with a tea towel. Let rise for about an hour, or until doubled in size.

Once doubled in size punch dough down and re-cover. Let rise another 30-45 minutes or until it has doubled again.

Preheat oven to 425 degrees and line baking sheet with parchment paper.

I weighed my dough into 2 1/2 ounce balls which gave me thirteen rolls.

After weighing balls, you can either shape them in your hand to form a round roll or you can get fancy and twist them.

To twist, roll them out into long cylindrical shape. Just go back to preschool when you made Play-Doh snakes and such. Tie the dough into a knot and pinch ends in.

Give your rolls a little room on the baking sheet and then beat the other egg and use it as an egg wash to brush on top.

Bake for 12-15 minutes or until tops are golden brown.

Remove and cool on wire racks.

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