Bread Rolls
What’s a dinner party without some warm dinner rolls? These soft and fluffy bread rolls are buttery with a mild sweetness to them. They are great alone or with a spread of your choice. They also go well with soups and stews for dinner or with eggs or butter for breakfast. Though they are not technically burger buns, they can be used for that purpose. If you are looking for a perfect dinner rolls recipe, look no further. This dinner rolls recipe is an adaptation of my Sandwich Bread recipe with some adjustments in order to produce soft and tender dinner rolls.
INGREDIENTS:
(1) 520 Grams All Purpose Flour (4 Cups) (See Note 1)
(2) 2 Teaspoons Salt
(3) 3 Tablespoons Granulated White Sugar
(4) 1/4 Teaspoon Grated Nutmeg
(5) 3/4 Cup Milk (See Note 2)
(6) 1/2 Cup Warm Water (See Note 3)
(7) 1 Large Egg
(8) 56 Grams Melted Butter (1/4 Cup)
(9) 1 Tablespoon Active Dry Yeast
………………………………….
(10) 1 Egg (For wash)
(11) 2 Tablespoons Melted Butter (For Brushing)
NOTES:
(1) Bread flour can be used in place of all purpose flour.
(2) You can replace the milk with more warm water. In this recipe demonstration I have used coconut milk because I wanted a nutty coconut flavor.
(3) This cannot be over emphasized. The water must be warm, not cold, not hot, but warm.
PROCEDURE:
(1) Put the yeast in the warm water along with 1 tablespoon of sugar. Mix all of them together and allow the mixture to stand for 10 minutes. At the end of 10 minutes, the yeast would have activated and the mixture would have increased in volume and be foamy on top.
(2) Melt the butter and set it aside. Beat the egg and set is aside too.
(3) In a large bowl, combine the flour, remaining sugar, salt and grated nutmeg. Mix them together and create a well in the middle of the mixture.
(4) After the yeast has activated, pour the yeast mixture, melted butter, milk and egg in the middle of the dry ingredients and mix everything with a wooden spoon until you get a shaggy dough.
(5) Turn the dough unto a lightly floured surface and knead for about 5 minutes, just until the dough comes together. Form the dough into a ball and cover it with the mixing bowl for 10 minutes. This resting period will allow the flour soak up all the liquid and relax the dough, thus making it easier for you to knead.
(6) After 10 minutes, knead the dough until smooth. This will take about 5 to 8 minutes, depending on your skill level.
NOTE: The above process can also be executed with a stand mixer. Place all the dry ingredients in a stand mixer fitted with the paddle attachment. Pour in the wet ingredients and mix at medium speed until a shaggy dough forms. Switch to the dough hook and knead at medium speed until the dough is smooth. This should take about 8 minutes.
(7) Oil the mixing bowl, form the dough into a ball and roll it in the oiled bowl. Cover the bowl with cling film and leave it in a warm place to double. This would take about 1.5 hours.
TIP: Keep the dough in your oven with the light on. Bread rises faster in a warm environment.
(8) After the dough has doubled in size, deflate the dough and divide it into 12 equal parts.
TIP: I weigh my dough using a kitchen scale (It weighed 1 kg, 4 grams) and divided it into 12 equal parts by weighing each part (each part weighed about 83 grams).
(9) Shape each part into a ball making sure you tuck the seam underneath the ball.
(10) Line a 9 x 13 baking dish/pan with parchment paper. Try not to use a tray for these rolls or they would spread out horizontally which is not what you want.
(11) Place the rolls in the lined baking dish and cover them lightly with cling film. Leave the dough to double again. This takes about an hour.
(12) Close to the end of the second rise, preheat the oven to 375 degrees.
(13) Brush the rolls with a lightly beaten egg and bake in the preheated oven for 20 minutes or until the rolls are golden brown.
(14) As soon as the rolls come out of the oven, brush them with melted butter.
(15) Now, here lies the trick to getting very soft and fluffy rolls. Cover the pan containing the hot rolls with clingfilm for about 10 minutes. The generated steam will soften the crust of the rolls.
Serve warm.
Terry Adido is passionate about showing people how easy it is to recreate restaurant quality meals in the comfort of their kitchens. With a style of cooking he refers to as Afro-European Fusion, his meals are influenced greatly by French and Italian Cuisine with a West African twist. If you love good food, you are in for the ride of your life.
Tanx for dis recipe, will try it soon
You will love it.
will try dis oooo.. it looks simple. Uncle Terry I will tell u wen I try!
I am really looking forward to your feedback Ifeoma.
Thanks so much.will try it soon
You are welcome.
U did nt say anything about d melted butter,are we not making use of that?
Hi Buki, it is added to the dry ingredients along with the wet ingredients.
This looks delicious.I love homemade bread.Kudos Terry
Thanks Victoria.
Explained very well. Wl try this very soon.
Thanks. You will love it.
very straightforward, well surely try it….
You most definitely should.
U didn’t say anything about the 1/4 melted butter
Hi Onedee, it is added along with the wet ingredients.
Thanks so much Terry….will dis tomoro morning. ..hope to get your recipe for cookies soon..
You will love them. I have a cookie recipe which can be found here. Do watch out for more in future.
I have always made my own bread afta I got a recipe from ….. Am sure this wil be nice as well. Tanx Terry for al u’re doing. God bless u!
Made my first bed cake wih ur wooden cake board concept. Would have posted the pix but I don’t know how to upload pictures here or on your fb page.
Thanks Prissygold. I’, sure you will enjoy it. You can send me a facebook message with the picture.
each step well explained. Thanks. will sure give it a try
You are welcome Anike.
Wow! Fnx so much for dis,you made it so easy. God bless
You are welcome Chinonye.
I’m making one now, going for the second proving. And I’m putting sesame seed on top, I bough two packs of it. There is no way I will post the picture on here, will try Facebook.
How did it go Temmy? Please send me a picture.
How can I make burger burns terry?
They could serve that purpose.
Wow Terry, I just finished baking it. The taste is out of this world. All my customers luvd it… Thank you Terry.
🙂
Wow Terry, The taste is out of this world. All my customers luvd it… I cldn’t take a snap shot cos I had a flat battery. I’ll mk sure I send u d picture wen I mk anoda bread.. Thank you Terry.
Lovely. I’m glad they loved it.
Hi Terry,
Can I use the Japanese Milk bread recipe to make these rolls?
Technically, yes you can.
What can I use instead of parchment paper?
You can grease the pan with butter, margarine or oil.
Oga terry thank you so much, I tried the bread recipe to today nd it came out nice, pls I want the recipe for the fanta nd pepsi foundant decoration thanks
You are welcome. I will be posting the procedure for that tomorrow.
I made this rolls today! It was yum!!! Thanks Terry for the recipe.
Awesome. I made some today too. Glad you loved them.
Hello…your Blog is Well cordinated,Highly Educative and Rich in Content.Thank you for the Energy and Creativity.
Thanks Angela.
Thanks for the recipe,I’ll try it out.if I may ask what type of butter is required for this recipe,can I use oldenburger butter? It comes in 250 grams or what do you suggest. Thanks
Any type of butter would work. Oldenburger is however very expensive and high quality butter. I am not sure you wanna use such a butter to bake. It is however your call.
Another great recipe. My bread rolls came out so good compared to other recipes I tried, Thumbs up.
Awesome. I am so happy to hear that.
Hello Terry.
Pls can I use margarine in place of butter?
Yes.
Terrylicious Terry,you are one in a zillion!!!!Thanks so much for all the knowledge,will try this out soon and will give you feedback,may God bless you lavishly,may your blessings be sweeter than all your recipes put together.
Thanks Nengi. This particular recipe is one I love a lot.
Trying it out now, so excited about the end result. I have just covered it up in a warm place for an hour, can’t wait *grinning*
Lovely. Please let us know how it turns out. Thanks.
I made the bread and it came out well. thanks and God bless you.
Thanks for your feedback Oggo.
Hello Terry, I would like to ask if one can use instant dry yeast with this recipe as opposed to active dry yeast as stated in your recipe. If this is possible, how does one incorporate it into the flour mixture?
Yes you can. Simply use the same way as I used ADY.
Thank you. Just to be clear, I would put the instant dry yeast in warm water with sugar and mix?
Yes.
Terry! Thanks a trilion times. The recipe is the best.i tried some other recipe before and it was a big disaster.thanks
You are welcome Kemzy.
Looks simple. I will try it soon. Thanks
It is simple.
Terry u are a blessing to our generation God bless u.Am gonna bake this to roll tomorrow by His grace.
Thanks Mimi. I hope it came out well.
Hi Terry. Thanks a lot for this recipe. It is so easy to follow. I’ve tried countless bread rolls recipes are they all flopped and I decided to give this a go as the last time I’d try and it’s simply awesome!! I certainly would be baking more of these soon.
I am glad to hear that Stacey.
Terrylicious Terry please can i bake this in a loaf pan cos i don’t have this kind of baking dish,Thanks for the recipe.
It will be too much for a loaf pan. Why not just make the sandwich bread. Its a similar recipe.
May God bless u and increase your wisdom Terry. Pls i made the bread it came out perfectly like yours but i covered it for like 5sec and leave it uncover till the following morning bcos i baked it at around 9pm, so when chewing it is somehow heavy not fluffy.what have i done wrong?
You don’t leave the rolls uncovered over night. 5 sec is too short a time to cover it for softness. These are what you did wrong.
Pls wats d gram measuremnt of 3/4 cup and 1/4 cup.. We d really love to try this out
Gram measurements will depend on the ingredient. You can find various measurements of various ingredients online (eg 1 cup of bread flour = 130 grams; 1 cup of sugar = 200 grams, et cetera). You can use the cup measurements and make the divisions into 1/4 or 3/4 cups.
Just made this and it came out great. Thanks Terry
Glad to hear that Ife.
U no wt terry, For d very first time ever since av bn tryn to get it ryt on bread making, I made it ryt jz bcos of u! I really don’t no aw to thank u for dis lovely recipie bh I pray dt God shd protect u n bless u all day
Awesome! I am happy your bread finally turned out great Rihanat. You are welcome.
Thanks a lot, I made a bread,it was hard,thanks for the trick.
Glad I could help Elohor.
God bless you always Terry, for this recipe and for all you do.
Thanks Joy.
It’s so good to have a page like this for beginner in baking like me. The illustrations, the simple and easy explanations and also your responses are splendid! Thank you so much for your help. Will be contacting you from time to time for hell as I go into this act(baking)gradually. God bless you Mr Terry!
Glad you find my recipes useful. Thanks for your comment.
Will try it out on or before Wednesday. But please I want to get something right can one use all purpose flour?
Yes.
Waoh thanks so much Terry
You are welcome Trendy.