John Myers
Soft Rolls, American dinner Rolls
The perfect soft rolls, american dinner rolls recipe with a picture and simple step-by-step instructions.
- 210 ml Milk lukewarm
- 3 g Dry yeast
- 45 g Sugar brown
- 1,5 Eggs
- 75 g Butter very soft
- 360 g Flour type 550
- 1,5 tsp Salt
- Put lukewarm milk, yeast and sugar in a container and stir for 5 – 6 minutes until the sugar and yeast have completely dissolved. Pour into a larger bowl.
- Beat an egg separately in a cup and whisk. Then add the whole egg and half of the beaten egg to the yeast mixture and stir together. Save the other half of the beaten egg for brushing later.
- Then stir the very soft (!) Butter also vigorously with the yeast mixture. Mix the flour and salt, gradually sift through the mixture and stir in vigorously by hand using a wooden trowel or whisk. Then oil the entire interior of a new, larger bowl well, pour the dough into it and lightly coat its surface with oil. Seal the bowl with cling film and let the dough rest for 2-3 hours at room temperature. The dough volume should have more than doubled.
- Brush a casserole or rectangular cake pan (approx. 30 x 20 cm) well with butter. Then sprinkle the work surface well with flour and turn the extremely airy and soft dough onto it. This can be done easily with the previously oiled bowl. Then move the dough very carefully – with well-floured hands – back and forth on the scattered flour and flour it all around so that it does not stick. It takes some getting used to … ;-)), but feasible. Then divide the dough into 10 equal portions and each time – with floured hands – press the outer edge downwards towards the middle so that the dough forms a smooth ball at the top and the ends meet at the bottom. Immediately place each ball formed in this way in the mold. Distance can be left, but does not have to be. When all the balls are done. Cover the mold with a cloth or cling film and let the blanks rest for another 45 minutes and let rise.
- Preheat the oven to 190 ° O / bottom heat. After the rest time, brush the blanks (very gently, otherwise there will be dents) with the retained egg yolk and place them in the middle of the oven. The baking time is 20-25 minutes, depending on the degree of browning required. They should already have a nice color – for my taste.
- They taste best when they are slightly warm, but they are just as soft and airy the next day as they were on the day of preparation.
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