Yesterday I shared a yeast bread recipe designed for the food processor, but today I’m back to using a stand mixer and want to share a great recipe for fluffy dinner rolls.
Fairly Small Batch Recipe for Fluffy Dinner Rolls
This is a relatively small batch recipe and makes 8 large rolls. For those of you with more people to feed, just double it. I actually halved it from an existing recipe, so doubling should be no problem at all.
As a side note, since moving to Chicago I’ve found that 1 cup of flour usually weighs 5 oz, whereas in my past 16 years in Austin 1 cup of flour weighed around 4.5 oz. Maybe it’s the humidity? I don’t know, but my 2 1/2 cups of flour weighed 12.5 oz/350 grams and was just the right amount.
Fluffy Dinner Rolls
Light and Fluffy Dinner Rolls
Ingredients
- 2 1/2 cups all-purpose flour (350 grams)
- 2 tablespoons plus 2 teaspoons granulated sugar (35 grams)
- 3/4 teaspoon salt
- 1 1/2 teaspoons quick rising yeast
- 2 tablespoons plus 2 teaspoons melted unsalted butter (40 grams)
- 3/4 cup hot water (125 degrees) (170 grams)
- 2 tablespoons lightly beaten egg
Instructions
- In the bowl of a stand mixer, combine 1 cup (130 grams) of the flour, sugar, salt, and yeast. Add the butter and stir until thoroughly mixed, then stir in the water, followed by the egg. Stir well (you can do it by hand or with the paddle), and then add remaining flour 1/2 cup at a time until you have a soft dough.
- Attach the dough hook to the mixer and begin kneading the dough. Dough should leave the sides of the bowl, but still stick to the bottom. Knead for about 10 minutes or until dough is smooth and elastic. Transfer to a well-oiled bowl and roll the dough around so that it’s coated in oil. Cover bowl and let dough rise until doubled in bulk (45 minutes to an hour).
- Punch down the dough.
- Grease a 9×13 inch metal pan. Pinch off chunks of dough, gently shaping them into balls, and arrange dough balls in the pan spacing as evenly as you can. Cover and let rise again for about 45 minutes.
- Bake at 375° for about 25 minutes or lightly browned. Remove from oven and brush with more melted butter.
Notes
If you end up doubling it you could probably get away with using just 1 packet of yeast rather than opening a new packet to make 3 teaspoons. Then again, if you measure your yeast out of a jar and don’t use packets, that won’t be an issue.
Tried this recipe?Let us know how it was!
AmyM
Those croutons sound really good – i’ll have to hide a couple of rolls next time and make them!!
Anna
Hi Amy,
That’s great! Thanks so much for letting me know. Glad to hear they worked in the bread machine, too.
By the way, they make great croutons. You can partially freeze the rolls, cut them into cubes, toss them in a bit of butter and spice ( I use Cajun seasoning) and then bake at about 300 or 325 until they start to dry out.
AmyM
Anna I made these using my bread machine to make the dough. They are perfect – so delicious! The dough was a dream to work with. My family kept saying how great they were. Thanks so much for the recipe!!
Sonya
That is so interesting re: the flour weights!
Katrina
Those look like perfect rolls.
CindyD
I am pretty sure you are right about the humidity. It took me a long time after we moved here to figure out that flour is drier in Arizona. My pie crust rolls much better with a bit of extra water.