Create a new favorite on your menu with these soft, handmade Dinner Rolls. Top with poppy seeds or sesame seeds for additional flavor and texture -- or come up with your own version using chopped green onion, shredded Gruyère or other savory options.
Use your CPM800 stand mixer for best results.
Dinner Rolls
Ingredients:
4 c (500 g) all-purpose flour
1 c (240 ml) warm milk (100F-110°F [38-43°C]) divided
¼ c (60ml) water, divided
+ 1 Tbsp (15ml)
¼ c (50 g) granulated sugar
¼ c (57 g) unsalted butter, melted
1 large (50 g) egg
2 Tbsp (16 g) dry milk powder
2 tsp (6 g) instant yeast
1 tsp (3 g) kosher salt
1 large (50 g) egg, slightly beaten to use as an egg wash
Poppy seeds or sesame seeds for toppings
Instructions:
1. In a small saucepan, stir together 3 tablespoons (24 g) flour, ¼ cup (60 ml) milk, and ¼ cup (60 ml) water with a wire whisk until smooth. Cook over medium heat, stirring constantly until the mixture is thick and lump free, about 5-6 minutes. Remove from heat; let cool to 120-130ºF (49-54ºC), about 10 minutes.
2. In the mixing bowl of the CPM800 stand mixer fitted with the flat beater attachment, beat the thickened flour mixture with sugar, butter, beaten egg, dry milk, yeast, salt, remaining flour and remaining ¾ cup (180 ml) milk on medium-low speed until well blended. Place plastic wrap on the surface of the dough and let stand for 20 minutes.
3. Remove the flat beater attachment and insert the dough hook. Beat on medium-low speed until the dough is smooth and slightly sticky, 2-3 minutes. Form the dough into a ball.
4. Grease a large bowl and add the dough, turning to coat. Cover the bowl with greased plastic wrap and let the dough rise in a warm, draft-free place for 1½ hours.
5. Line a 13-by-9-by-2-inch (33-by-23-by-5-cm) baking pan with parchment paper. Cut the dough in half; divide each half into 9 pieces and shape into balls. Place in the prepared baking pan. Let the dough rise in a warm, draft-free place until almost doubled in size, about 45 minutes.
6. Preheat the oven to 375ºF (190ºC). In a small bowl, whisk egg with remaining 1 tablespoon (15 ml) water until well blended. Brush the egg wash over the tops of the rolls . Sprinkle with desired toppings.
7. Bake until the rolls are golden brown, 15-20 minutes, or until the internal temperature reaches 188ºF (87ºC). Let cool on a wire rack. Use the parchment paper to lift the rolls from the pan. Yields 18 rolls.
