Soft Dinner Rolls

By Cafe Delites · 150 min

Ingredients

Instructions

1. Set the oven to 200°F (100°C) if you are using it to proof the dough.
2. In a large bowl, mix the yeast, 1 tablespoon of the sugar and the warm water. Leave for 7-10 minutes until foamy.
3. Microwave the milk and butter in a 2-cup jug on high for about 40-50 seconds, until the butter is half melted and the milk is lukewarm. Stir in the remaining sugar and the salt until the butter melts and the sugar dissolves. Add this to the yeast.
4. Add 2 cups of flour and stir with a wooden spoon, then add the remaining 2 cups. Mix for 1-2 minutes until the dough starts to pull away from the bowl.
5. Turn the dough onto a lightly floured surface. Knead in the extra 1/4 cup of flour, a tablespoon at a time, for 4-5 minutes until smooth, elastic and slightly sticky. Oil your hands lightly if it gets too sticky.
6. Return the dough to the bowl and cover with a warm damp towel. Turn the oven off, put the bowl inside with the door ajar for 10-15 minutes, then close the door and let the dough rise for about 45 minutes more, until doubled.
7. Knead the dough lightly for 30-40 seconds if needed, shape it into a loaf, and cut it in half. Cut each half into 6 equal pieces, giving 12 pieces.
8. Flatten each piece in your palm, draw the edges up over the top into a peak, and pinch to seal. Turn it over so the top is smooth with no cracks. If there are cracks, smooth them towards the peak, reseal, and check again.
9. Place the rolls smooth side up in a lightly greased 9x13-inch pan (parchment optional). Preheat the oven to 375°F (190°C), or 350°F (180°C) for fan-forced ovens.
10. Lightly spray the rolls with oil, cover with plastic wrap, and let them rise for about 30 minutes until nearly doubled.
11. Bake for 20-25 minutes until golden brown, checking at 18 minutes.
12. Brush the hot rolls lightly with a little extra melted butter and move them to a cooling rack.

Summarized from Cafe Delites's video. Watch it for the details.

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