Our 14-year-old and I made these rolls for Thanksgiving dinner. Using our bread machine, it was so easy to make the dough. Let it do the heating, the kneading, and the first rising. Hands-on time was less than 15 minutes, meaning I wasn’t bogged down with even more labor-intensive work in the kitchen, especially on a day when I was cooking all day long.
Soft Dinner Rolls
Ingredients:
- 1 cup milk
- ¼ cup unsalted butter, cut into pieces
- 1 large egg, whisked
- 2 Tbsp granulated sugar
- 1 tsp fine sea salt
- 360 grams of all-purpose flour + up to 60 grams additional
- 2¼ tsp instant yeast
Directions:
Add ingredients in the order listed, nestling the yeast in the flour in a bread machine. If using a non-Zojirushi bread machine, follow your machine’s directions. The Zoji heats the liquids before it kneads; one that doesn’t you will want to heat the milk and butter to about 110°
Set the dough setting. (On our machine it takes 1 hour 50 minutes.)
Once it starts kneading, add flour as needed until it produces a tacky dough (not wet) and forms into a single ball.
Near the end of the cycle, plug in a heating pad to medium and take out a 9×13″ glass baking dish—oil lightly with olive or avocado oil.
Take the dough out and cut into 16 even portions.
Gently form each section into a round ball. Place into the dish.
Cover the dish with plastic wrap or a clean kitchen towel. Place on the heating pad for 60 minutes to rise.
In the last 15 minutes, preheat the oven to 350°.
Bake for 25 minutes or golden on top.
Let it cool on a rack before using a thin spatula to break it apart.
Store any uneaten rolls in a plastic bag or airtight container for up to another day.
Makes 16 rolls.
Note:
Instant yeast, also sold as “bread machine” yeast, is different from standard dry active yeast.
~Sarah