Soft and Chewy Dinner Rolls

Soft and Chewy Dinner Rolls

I’m lazy. I admit it. I made chili for dinner and instead of going to the store in the rain with a fussy 20 month old and a cranky 3-year-old boy who wears size 5 to buy dinner bread, I made dinner rolls. I will say this though; I’m inspired. These delicious rolls have inspired a plethora of slider recipes, stay tuned because they are coming soon!

Makes 12

3 Cups all-purpose flour (I used white…eeek)

1 tbsp active-dry instant yeast

1 tbsp sugar

1 tsp salt

1/2 Cup warm water

1/2 Cup milk (I used 2%)

1 Large egg

2 tbsp canola oil

1 tablespoon extra virgin olive

Pinch of coarse salt

Combine the flour, yeast, sugar and salt and set aside.

In a large bowl, whisk together the water, milk, egg and canola oil.

Add the flour mixture to the wet mixture (you can use a stand mixer with the dough hook on the second lowest setting or you can knead by hand).

Mix until a dough forms, this is going to be a very soft dough at this point but you don’t want it too wet (you can tell if it’s too wet if you touch it and it stays on your fingers), add more flour to the dough until you can form a ball without out it staying on you (add tablespoon by tablespoon, up to a ¼ cup).

Roll the dough into a ball and then place it in a bowl, covered with a clean kitchen cloth to rest for 1-2 hours until the dough has risen to double it’s size.

After the dough has rested, divide the dough into 12 even pieces and roll out the buns. To roll out the buns, look at the dough, one side will naturally look smoother then the other. Smooth this side by pulling the excess dough to the bottom (like a water balloon when you were little). Then twist the dough at the bottom so that the dough has a little knot at the bottom and press it in so the dough stays in tact. Place the roll in a greased 9 x 13 casserole (lasagna) dish. Space the rolls evenly in the dish.

Again, cover the pan with a cloth and let the buns rise until there is no space between them in the dish, about an hour.

Preheat your oven to 375.

Lightly brush the extra virgin olive oil JUST before the rolls go in the oven (otherwise they’ll get weighed down) and then lightly season with the coarse salt.

Bake the buns for 15 to 18 minutes, until they are slightly browned.

Notes:

1. You can use half white and half whole wheat flour if you prefer.
2. You can melt a tbsp of butter and glaze the buns with that instead of the olive oil.

Soft and Chewy Dinner Rolls

I’m lazy. I admit it. I made chili for dinner and instead of going to the store in the rain with a fussy 20 month old and a cranky 3-year-old boy who wears size 5 to buy dinner bread, I made dinner rolls. I will say this though; I’m inspired. These delicious rolls have inspired a plethora of slider recipes, stay tuned because they are coming soon!

Servings	Prep Time
12	10 minutes

Cook Time	Passive Time
20 minutes	2 hours

Servings Prep Time 12 10 minutes

Cook Time Passive Time 20 minutes 2 hours

Soft and Chewy Dinner Rolls I’m lazy. I admit it. I made chili for dinner and instead of going to the store in the rain with a fussy 20 month old and a cranky 3-year-old boy who wears size 5 to buy dinner bread, I made dinner rolls. I will say this though; I’m inspired. These delicious rolls have inspired a plethora of slider recipes, stay tuned because they are coming soon! Servings Prep Time 12 10 minutes Cook Time Passive Time 20 minutes 2 hours Servings Prep Time 12 10 minutes Cook Time Passive Time 20 minutes 2 hours

Ingredients

• 3 cups all purpose flour (I used white…eeek)
• 1 tbsp active-dry instant yeast
• 1 tbsp flour
• 1 tsp salt
• 1/2 cup warm water
• 1/2 cup milk (I used 2%)
• 1 Large egg
• 2 tbsp canola oil
• 1 tbsp extra virgin olive oil
• pinch Coarse salt

Servings:

Instructions

1. Combine the flour, yeast, sugar and salt and set aside.
2. In a large bowl, whisk together the water, milk, egg and canola oil.
3. Add the flour mixture to the wet mixture (you can use a stand mixer with the dough hook on the second lowest setting or you can knead by hand).
4. Mix until a dough forms, this is going to be a very soft dough at this point but you don’t want it too wet (you can tell if it’s too wet if you touch it and it stays on your fingers), add more flour to the dough until you can form a ball without out it staying on you (add tablespoon by tablespoon, up to a ¼ cup).
5. Roll the dough into a ball and then place it in a bowl, covered with a clean kitchen cloth to rest for 1-2 hours until the dough has risen to double it’s size.
6. After the dough has rested, divide the dough into 12 even pieces and roll out the buns. To roll out the buns, look at the dough, one side will naturally look smoother then the other. Smooth this side by pulling the excess dough to the bottom (like a water balloon when you were little). Then twist the dough at the bottom so that the dough has a little knot at the bottom and press it in so the dough stays in tact. Place the roll in a greased 9 x 13 casserole (lasagna) dish. Space the rolls evenly in the dish
7. Again, cover the pan with a cloth and let the buns rise until there is no space between them in the dish, about an hour.
8. Preheat your oven to 375.
9. Lightly brush the extra virgin olive oil JUST before the rolls go in the oven (otherwise they’ll get weighed down) and then lightly season with the coarse salt.
10. Bake the buns for 15 to 18 minutes, until they are slightly browned.

Recipe Notes

1. You can use half white and half whole wheat flour if you prefer.
2. You can melt a tbsp of butter and glaze the buns with that instead of the olive oil.

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