Dinner Rolls, fluffy and slightly sweet perfect for roast and sliders! You’ll need amylase enzyme for this recipe.
As per usual for extra lazy prep place the ingredients in the bread machine on dough mode, optimized for a single loaf machine
Ingredients
Dough
- 550g bread flour
- 8g sea salt
- 50g sugar
- 10g quick rise yeast
- 4g amylase
- 1 large egg
- 1 egg yolk
- 0.5 cup whole milk
- 0.5 cup water
- 55g unsalted butter
Egg wash
- 1 egg
- small splash of water
- 1 tablespoon melted butter
Topping
- flaky salt
Instructions
Set your oven to the “keep warm” setting
Add all ingredients to mixer, Knead for 10-15 minutes until the dough is elastic and smooth. Cover and allow to proof for 1 to 1.5 hours, after proofing deflate and form into balls, for dinner-roll-sized-diner-rolls make the 0.5-0.75 inch in diameter, for slider-roll-sized-dinner-rolls, aim for 1 - 1.5 inches. to make smooth roll tops, push the dough through a ring formed by your index and thumb until all the loose and messy edges are pushed inside the dough ball. place the dough balls in a shallow pan or sheet-pan, allow to proof in an oven on the “warm” setting for at least 45 minutes.
After they are nice and big, remove from oven. Next combine the egg wash ingredients and brush the rolls with it.
Set your oven to 350°F and bake for 25-30 minutes, or until golden brown with an internal temp of at least 190°F tag#L #Cooking