Today on The Stay At Home Chef I'm showing you how to make the best dinner rolls ever!
I am famous for my dinner rolls. People write in to me from all
over the world saying how much they love these delicious rolls. They truly are the
best ever and today I'm going to show you how to make them once again and give
you tips and tricks along the way. We're gonna start making our dough by pouring
2 cups of milk into the bowl of a stand mixer. You want the milk to be
slightly warm so I just pop it in the microwave for about a minute. I recommend
using either 2% or whole milk but people have written in to me and they've gotten
away with 1%, skim milk, almond milk, soy milk...
it all works. Next add in 2 tablespoons of instant dry yeast or you can use
active dry yeast and there's no reason to let this dissolve. Then add in
1/4 cup of sugar and 2 teaspoons of salt
and don't worry salt does not kill yeast. That's a common misconception.
I've designed this recipe to be as easy as possible. You don't have to use a stand
mixer you can always mix this up by hand. Then I'm gonna crack in two large eggs
Make sure you don't get any shells in there then I'll slice in 6 tablespoons
of softened unsalted butter and it helps if you just scrape it against a little
mixer beater thing -- the dough hooks that's what it's called --and then we'll
start adding in our flour. I use about six cups total of all-purpose flour but
you may need to adjust based on things like the weather, how much humidity is in
the air and even just how you measure your ingredients so maybe start with
five cups to get it going. You can always add more flour but you can't take flour
out of the dough once you've got it in there so start out small. A lot of people
ask if you can turn this into a wheat roll the answer is yes. The roll will be
a little bit more dense and not as light and fluffy. I recommend using half wheat
and half white flour. Next we're gonna get this mixin now in a stand mixer.
We just let it mix with the dough hook. If you're gonna do this
by hand you'll stir it in a bowl until you can't stir anymore and then knead it
with your hands. Once the dough ball forms and it pulls
away from the sides of the bowl and starts to look clean, you really don't
need to knead any extra after that. You want the dough to be a nice soft
consistency, almost the consistency of play dough. You can feel a soft roll in
the dough. You definitely don't want it to be tough. The dough should be tacky
but not sticky enough that it sticks to your hands. You want your hands to remain clean.
I'm gonna spray a bowl with some nonstick cooking spray and add my dough
ball into that and I like to turn it so that the outside of the dough ball gets
covered in oil and you may need to add a little bit more and then cover this with
a towel and let it rise, You want to let the dough rise until it's double in size
which will take somewhere between an hour and 90 minutes. Rising time always
varies just a little bit. If you used active dry yeast instead of instant dry
yeast you'll need to add a little bit of extra time and if your house is just too
cold the dough can have a hard time rising so you want to make sure that it
stays in a nice warm place that's not too hot. Then we're gonna turn the dough
out onto a counter top and start shaping our rolls this recipe makes 24 rolls.
The trick to getting them all to be exactly the same size is to use a kitchen scale
So I weighed the entire batch of dough and then divide it by 24 so then today
I'm looking for 2.4 ounces. So I pinch off a little bit of dough, place some
back I went over on that one --until I get 2.4 ounces and it's usually
somewhere between 2.3 and 2.5. Then I form my hand into a little cupping shape
and putting the dough ball in the palm of your hand roll it around on a clean
counter top until you get a nice little dough ball and then place it onto a
lightly greased baking sheet. I'm gonna do four across and six down and that'll
make 24 our rolls. Then we're gonna cover this with a towel again and let them
rise for 1 hour before baking. After an hour of rising we
can go ahead and bake these in a 375-degree oven for 12 to 14 minutes and
of course you can eat them right out of the pan if you'd like or let them cool
completely. These will stay good for about 72 hours and boy are they
delicious it's hard to stop eating. This is the best dinner roll ever!
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videos where you can find hundreds of restaurant quality recipes you can
easily make at home. See you later!