Recipes

Wheat Dinner Rolls /  Stand Mixer Method

My mother and her sister made a special request for dinner rolls. I ran out of bread flour as I was scooping my 3rd cup, and so this wheat dinner roll recipe was born!  It will render 24 soft and yummy dinner rolls.  Serve warm with softened sweat cream butter.

Ingredients

1 cup whole milk  (1 min 20 secs in microwave)

1/2 cup butter (one stick, softened)

1/4 cup sugar

2 large eggs 

1 teaspoon Kosher salt

4 cups Flour (I used 3 bread + 1 wheat)

2 1/4 teaspoon yeast (equivalent to one package) 

• Bloom yeast in 110 degree milk until doubled.
• Measure and mix all dry ingredients and butter in your stand mixer with dough hook attachment.
• Add milk/yeast mixture
• Knead on low speed for 9 minutes
• While kneading, preheat oven to 170 degrees then turn it off immediately (slacked oven).
• Remove dough, oil the bowl, and replace the dough in the bowl.
• For rise #1: Cover bowl with plastic wrap and kitchen towel and place in slacked oven 1hr.
• Remove dough and divide in half, each in half again, then each in half again. Then take each of the 8 pieces and divide them into 3 ( you get 24 rolls)
• Shape rolls (hold your non-dominant pointer finger and thumb in a circle and push the dough ball up through with your other hand to create the round shape) and place into greased 9x13 pan.
• Rise #2: Let shaped rolls rise again 1 more hour or until doubled (put them back in the slacked oven, its still warm in there - covered with a towel or just replace the lid to your 9x13 and sit it in a sunny spot on the porch)
• Bake at 375 degrees F for 15 minutes until golden brown.