Bread is a dinner staple in many cultures and can be made using different techniques and recipes. Generally, bakers shape yeast dough -- a common variety in Europe and the U.S. -- into loaves, rolls or buns. Found on the tables of rustic home kitchens and four-star restaurants, dinner rolls can complement an assortment of meals. Make different-shaped dinner rolls to impress guests with your baking skills or for a special touch at holiday meals and celebrations.
- Skill level:
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Things you need
- 1 package dry yeast
- 1-1/2 tablespoon sugar
- 1-1/4 cup warm water
- Large bowl
- 3 cups bread flour
- 1-1/2 tablespoon vegetable shortening
- 1/2 tablespoon salt
- Kitchen towel
- Muffin pan
- Non-stick spray
- Rolling pin
- Baking tray
Mix a package dry yeast, 1-1/2 tablespoons sugar and 1-1/4 cup warm water in a large bowl until the yeast and sugar dissolve.
Add 3 cups flour, 1-1/2 tablespoons vegetable shortening and 1/2 tablespoon salt to the water and mix well.
Scrape the dough out of the bowl with a spatula and place on a clean, floured surface. Knead the dough for five to six minutes, or until smooth.
Shape the dough into a ball and place in a clean bowl. Cover the bowl with a clean kitchen towel and allow the dough to rise for one hour.
Push down the centre of the dough with your fist. Place the dough on a clean floured surface.
Cut the dough into 10 equal segments.
Cut each segment into three equal pieces.
Coat a muffin pan with non-stick spray. Arrange three pieces of dough in a clover shape in each well. Allow the dough to rise in the pan for 40 to 50 minutes.
Use a rolling pin to roll out the dough to 1/2-inch thickness. Spread melted butter and herbs on top of the rolled out dough, if desired.
Roll the dough into a long jellyroll shape. Do not press on the dough.
Cut the rolled dough into equal segments and arrange on a greased baking tray. Allow the dough to rise for 40 to 50 minutes.
Cut the dough into four equal segments.
Use your hands to roll the dough on a clean, floured surface into a long shape 1/2-inch thick.
Lay the dough in a U-shape on a flat surface. Weave the ends of the dough until it forms a twisted shape. Press the ends of the dough together and place on a greased baking tray. Allow the dough to rise for 40 to 50 minutes.
Preheat the oven to 191 degrees Celsius.
Bake rolls at 191 degrees Cor 17 to 20 minutes, or until golden brown.
Take the rolls out of the oven and remove from pan. Spread butter on the top of the rolls after baking if desired. Allow the rolls to cool slightly before serving.
Tips and warnings
- Allow the rolls to double in size before baking.
- Coat the rolls with an egg wash before baking for a shiny finish.
- Flour or grease your hands to prevent them from sticking to the dough.
- Baking times may need to be adjusted for rolls with different thicknesses.
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