Fluffy Dinner Rolls. Continue adding flour until a soft dough forms. No more waiting forever for dough to rise! These dinner rolls have the perfect melt-in-your-mouth, yet chewy texture and delicious buttery flavor.

Fluffy Dinner Rolls Sift together two cups of the flour with the sugar, salt, and stir in the yeast. With mixer at low speed, blend shortening or butter into the flour mixture. The fancy French word for dough shaped in a ball is boule.

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Continue adding flour until a soft dough forms. No more waiting forever for dough to rise! These dinner rolls have the perfect melt-in-your-mouth, yet chewy texture and delicious buttery flavor.

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Ingredients requirements Fluffy Dinner Rolls:

Need for A. Tangzhong.
Need 60 g of bread flour.
Need 300 ml full cream milk.
Provide of B. Bread Dough.
You need 150 ml - full cream milk - microwave for 15 - 30 sec or heat until just warm on stove.
You need 1 of egg yolk - lightly beaten.
Require 2 tbsp - butter or oil/corn oil.
You need 1 1/2 tbsp - sugar.
Require 1 tsp of salt.
Require 540 g - bread flour.
Provide 1 tsp of bread improver (optional).
Require 2 1/4 tsp - INSTANT dried yeast.
Prepare of C. Glazing.
Provide 2 tbsp for full cream milk.
Give 1 tbsp of butter - melted.

Bread makers use the same technique to form a tight ball of dough for a large loaf of bread and for small individual dough balls such as these fluffy dinner rolls. While it takes two hands to form a large loaf into a boule, you can make a small one with just one cupped hand. Get fluffy, tender dinner rolls from standard ingredients. The unorthodox method is easy and requires little kneading.

Fluffy Dinner Rolls step by step:

Note: This recipe uses INSTANT dried yeast that does not need to be dissolved in liquid. If using active dried yeast, mix it with liquid and sugar. Leave to foam for 5-10minutes before using..
A. Tangzhong - Mix flour and milk in a small pot and whisk until there is no lump. Heat this mixture over low heat, keep stirring until it thickens. Tangzhong is ready when the spoon used to stir leaves a visible trail all the way to the bottom of the pan or it turns into a thick paste. Turn off the heat and leave to cool completely. Cover with plastic wrap to keep it from drying before adding to the bread dough. This tanzhong can be prepared the night before or few hours before baking..
B. Dough - Using a bread maker, pour scalded milk in a bread pan. Put tangzhong in followed by the rest of the ingredients in B in the exact order listed. Press ‘dough’ setting and leave until it beeps and stops. Move to step 5..
The same order of mixing the ingredients applied if using a stand mixer with dough hook attachment. Since this recipe uses INSTANT yeast, skip dissolving yeast in the liquid. Mix and knead until dough is elastic and not breaking if stretched. Transfer to a lightly greased bowl and cover with greased cling film. Leave to rise for 1 - 1 1/2 hours or until dough doubled in size. Proceed to step 5..
Transfer dough to a floured worktop. Punch down the dough and divide into 16 equal portions. Roll each portion into ball. Place rolls on a lightly greased baking tray and cover with lightly greased plastic food wrap. Allow rolls to rise again in a warm area for 40 minutes or until they doubled in size. Meantime, preheat oven to 160°C - 170°C, depending the oven, adjust accordingly as appliance varies..
Remove wrap/cling film and brush tops of rolls with milk. Bake at 160°C - 170°C for 15-20 minutes or until rolls are lightly browned and hollow when tapped. Remove from the oven and brush tops with melted butter. Immediately, transfer rolls to a cooling rack. Leave to cool completely before storing..

Somehow a lidded plastic bowl magically simplifies the process. These fluffy dinner rolls are easy to make and turn out perfectly every single time. Every bite is the perfect combination of sweetness and buttery saltiness, and they are soft and fluffy but still substantial and dense (if that makes sense). An easy dinner roll recipe needs to be in everyone's repertoire. Soft and fluffy, my dinner roll recipe is going to blow you away with it's pillowy texture and buttery flavor.

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