These dinner rolls are tender and as light as air. They are super-easy to make and would delight anyone who likes fresh bread. I personally think they would taste excellent with butter and/or jam, but that’s just me. Unfortunately, I didn’t get to try any of them, but was told that they were pretty good. I made them for Thanksgiving. Although they were good, I think the overall verdict was that our “traditional” potato rolls were better. Don’t get me wrong, they were good, but they lacked “substance”.
FLUFFY PULL-APART DINNER ROLLS
adapted from I Wash you Dry: How to make homemade rolls
- 660 ml (2-3/4 c) warm water
- 1050 g (7 c) plan (all-purpose) flour
- 1 teaspoon vital wheat gluten (optional)
- 85 g (4 tablespoons, or 1/4 c) honey
- 1 teaspoon salt
- 50 g (4 tablespoons, or 1/4 c) shortening
- 1-1/4 tablespoons dry active yeast
- melted butter for brushing
1. Place the water, flour, gluten, honey, salt, shortening and yeast into the bowl of a stand mixer.
2. With the dough hook attachment, mix on medium speed until a dough forms. Once formed, continue to knead for 15 minutes. The dough should be smooth and elastic, but also a little tacky.
3. Cover and chill overnight for a cold prove, or let sit at room temperature until double in size, about 1 hour. If the dough has undergone a cold prove, let it sit at room temperature for 1 hour before proceeding.
4. Punch the dough down, and divide into 36 even sized portions. Form each into a round ball, and place into a buttered 23 x 33 cm (9 x 13 inch) dish/pan. You will need three dishes/pans. Arrange the dough balls in each dish/pan as 3 x 4. Cover with clean, dry, tea (kitchen) towels. Let prove for 1 hour, or until nice and puffy (and about double in size).
5. Preheat oven to 180 C/350 F. Bake in the middle of the oven for 20 minutes, or until lightly golden. Rotate halfway to ensure even browning. Brush immediately with melted butter and let cool (if you can). Enjoy!