Light & Fluffy Dinner Rolls 2 Ways
Dinner Rolls? I never thought I’d see the day…
I don’t usually make dinner rolls. In fact “dinner rolls” have not even been in my vocabulary until this week! But somehow I thought they’d be a great addition to any gathering around this time of year, and why not make them myself if they’re easy and they turn out better than store bought?
It took me a couple of tries – the first batch were a little more like rocks than rolls. My pup Louie has been enjoying them though.
Today I had some success! I even surprised myself with how well they turned out, and how easy they were to make! They really are light and fluffy, and just totally yum. I discovered a little secret – the gentler you are with the dough and the less you handle it the lighter and fluffier the rolls will be. So that’s the trick, light fingers.
I decided to make these 2 ways because I love a plain roll, but I’m also a fan of the sweet and salty combo which is why I decided to do half of my rolls with cranberries and cheese. I used feta cheese because it’s what I had in the fridge, but blue cheese or brie would be amazing! Especially for Christmas day. So decadent.
For more holiday recipe inspiration check out my spinach & feta jacket stuffed potatoes, how to make the perfect christmas cake, and my christmas fruit mince pies with light pastry.
I must say the classic plain roll is delicious with avocado, and I’m sure with chicken or ham. And the cranberry and cheese roll is divine on it’s own or perhaps with appetisers or a cheeseboard.
You can also make these into herb rolls by brushing them with butter and mixed herbs when they’re hot out the oven. Delicious!
How would you make these dinner rolls? Let me know if you do!
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- 1 10 g 3 tsp packet of dry yeast
- 1/4 cup warm water
- 5 cups plain flour
- 1/4 cup butter
- 1 cup milk
- 2 tbsp sugar
- 1 tsp salt
- 2 eggs lightly beaten
- 1 tbsp melted butter for brushing
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Preheat oven to 200°C. Lightly grease a 10 inch round or 13 x 9 inch baking tin with butter.
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Place very warm water in a measuring cup and sprinkle over the yeast, stirring until the yeast dissolves. Leave to foam for 10 minutes.
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Heat milk in microwave until hot, then add the butter, sugar and salt and stir until butter melts. Let cool a little and then add the eggs and stir in. Pour into a large mixing bowl with the yeast mixture.
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Add the flour a little at a time to the milk & yeast mixture and beat with a metal spoon until a soft dough forms, it pulls away from the sides of the bowl and is still a little sticky, but you can form it into a rough ball with your hands. If it’s too sticky add a little more flour until you are happy with the consistency being careful not to make it too dry.
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Place in a greased mixing bowl with a damp towel over the top and leave to rise until it doubles in size - about 30 mins. This can differ depending on your room temperature - if it is cold where you are place the dough in the microwave with a cup of boiling water next to the bowl to help it along.
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On a lightly floured surface cut dough ball in half, then cut each half in half and then into 4 little pieces, roll pieces into balls with your hands and place in the baking tin. Cover again and let rise till they double in size - about 40 mins.
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Bake for about 20 mins until rolls are golden brown.
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Brush with the melted butter and serve.
For the cranberry & cheese rolls - add 2 tbsp dried cranberries to the wet mixture before you add the flour, then crumble cheese of your choice over the top of the rolls before you bake them. (Brie or blue cheese would be amazing).
You can also make herb rolls by adding 1 tsp dried mixed herbs to the melted butter before you brush over the rolls.
