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Saturday, January 07, 2012

Fluffy Dinner Rolls!

Yum! This dinner roll recipe is from Betty's Kitchen on youtube.

This makes an amazing dinner roll! You have to try it!

I used my KitchenAid to make this but you can definitely make it by hand.



2 ¾ to 3 ¼ cups all-purpose flour (I'm actually not sure how much flour i used at the end)
¼ cup sugar
½ teaspoon salt
1 package (2 ¼ tbsp) active dry yeast
70g butter, softened
2/3 cup warm milk
1 egg (at room temperature)
melted butter, enough to brush tops of rolls


In your mixer bowl, add in and mix well 3/4 cup flour, 1/4 cup sugar, 1/2 teaspoon salt, and 2 1/4 tbsp of yeast.

Add in the softened butter.

After this, gradually add in the warm milk and beat for around 2 minutes or till thoroughly mixed.

Add in the egg and 1/2 cup of flour and mix till it's a thick batter.

Slowly add in more flour while beating it continuously with a dough hook.  

Beat it till it forms a smooth and elastic dough.

**This is actually why i don't know how much flour i used eventually because i just kept adding till i felt it was the right consistency. I stopped when the dough stuck slightly to the bottom of the bowl while beating.

**I also don't only knead using the KitchenAid, i always finish it by hand to ensure that i reach the right feeling of the dough. This comes with experience but it is definitely doable. In Chinese cooking books, you knead till you attain 3 types of brightness: your hand, the table/bowl that you are kneading in and the dough itself. What this means is that the dough is no longer sticky, so your hands and table/bowl is clean and in a way, shiny. Your dough should also be smooth and elastic, not sticky.

After kneading, place the bowl in a greased bowl and cover with cling film to rise in a warm place for 1 hour. (Since i always bake at night and it's not very warm here, i preheat my oven for around 5 minutes to get it slightly warm then switch it off and leave the bowl in there to rise.)

After rising and doubling in size, i divided the dough into 14 portions.
*I measured the dough so that i could get equal portions. Each piece of dough was around 54g, but that would differ according to your individual dough.

With each of the portions, roll them into a nice smooth ball.

Place on a baking tray lined with baking paper and place them about 2cm apart to give them space to rise.

Cover with cling film and leave to rise for another hour.


Taking melted butter, brush the tops of the dough. I also sprinkled a bit of coarse salt on the tops to give it a little salty burst.

Bake in a 200 degree oven for 10-15 minutes until the tops are a nice brown colour.


Enjoy them warm with more butter!



P.S. The funny shape of the insides of the dough is because of the way i rolled them into balls. But they still taste amazing!! Smile

Thanks Betty!

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