Here’s a detailed recipe for making classic roll dough, perfect for soft, fluffy rolls that can be enjoyed fresh from the oven. This recipe makes about 12 rolls and is ideal for family dinners or special occasions.
Classic Roll Dough Recipe
Ingredients:
- Milk: 1 cup (240 ml), warmed to about 110°F (43°C)
- Active Dry Yeast: 2 ¼ teaspoons (one packet)
- Granulated Sugar: ¼ cup (50 g)
- All-Purpose Flour: 3 ½ to 4 cups (440 to 500 g), divided
- Salt: 1 teaspoon
- Unsalted Butter: ¼ cup (56 g), melted and cooled slightly
- Egg: 1 large, beaten
- Butter: 2 tablespoons (28 g), melted (for brushing on top)
Instructions:
- Prepare the Yeast:
- In a small bowl, combine the warm milk, granulated sugar, and active dry yeast. Stir gently to dissolve the yeast and sugar. Let it sit for about 5-10 minutes, until the mixture becomes frothy and bubbly. This indicates that the yeast is active and ready to use.
- Mix the Dough:
- In a large mixing bowl, whisk together 3 ½ cups (440 g) of all-purpose flour and salt. Create a well in the center and add the yeast mixture, melted butter, and the beaten egg.
- Stir with a wooden spoon or spatula until the mixture begins to come together. The dough will start to look shaggy.
- Knead the Dough:
- Transfer the dough onto a lightly floured surface. Knead it for about 6-8 minutes, adding more flour as needed, until the dough is smooth, elastic, and slightly tacky but not sticky. You may use a stand mixer fitted with a dough hook, kneading on low speed for about 5-6 minutes if preferred.
- First Rise:
- Place the dough in a lightly oiled bowl, turning it once to coat all sides with oil. Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm, draft-free place for about 1 to 1 ½ hours, or until it has doubled in size.
- Shape the Rolls:
- Punch down the dough to release excess air. Turn it out onto a lightly floured surface and divide it into 12 equal portions. Shape each portion into a smooth ball and place them in a greased 9×13-inch baking dish or a similarly sized pan. The rolls should be close but not touching.
- Second Rise:
- Cover the pan with a damp cloth or plastic wrap and let the rolls rise again for about 30-45 minutes, or until they have puffed up and are touching each other.
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Bake the Rolls:
- Brush the tops of the rolls with the melted butter. Bake in the preheated oven for 15-20 minutes, or until the rolls are golden brown and sound hollow when tapped on the bottom. If you have a food thermometer, the internal temperature should reach about 190°F (88°C).
- Cool and Serve:
- Remove the rolls from the oven and let them cool slightly in the pan. Serve warm, ideally with a pat of butter or your favorite spread.
Tips:
- Milk Temperature: Ensure the milk is warm but not hot, as hot milk can kill the yeast.
- Flour Measurement: For best results, spoon the flour into your measuring cup and level it off rather than scooping directly from the bag, which can compact the flour and lead to dry dough.
- Storage: Leftover rolls can be stored in an airtight container at room temperature for a few days or frozen for longer storage. Reheat in a warm oven to restore their softness.
Enjoy your homemade rolls—they’re perfect as a side dish or even as a base for sandwiches!
