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These homemade dinner rolls are incredibly soft, fluffy, and rich with a brioche-like texture. Brushed with melted butter right out of the oven, they are the perfect, easy-to-make addition to any meal, and much simpler to prepare than you might think.
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Activate yeast in warm milk and butter. → Knead all ingredients in a stand mixer until a smooth dough forms, then let it rise for 1 hour until doubled. → Divide the dough into 12 balls, place them in a greased baking dish, and let them rise for another 45 minutes. → Bake at 375°F (190°C) for 20-25 minutes until golden brown. → Brush the hot rolls with melted butter immediately after baking and serve warm.
Activate yeast in warm milk and butter. → Knead all ingredients in a stand mixer until a smooth dough forms, then let it rise for 1 hour until doubled. → Divide the dough into 12 balls, place them in a greased baking dish, and let them rise for another 45 minutes. → Bake at 375°F (190°C) for 20-25 minutes until golden brown. → Brush the hot rolls with melted butter immediately after baking and serve warm.
These homemade dinner rolls are incredibly soft, fluffy, and rich with a brioche-like texture. Brushed with melted butter right out of the oven, they are the perfect, easy-to-make addition to any meal, and much simpler to prepare than you might think.
In a small saucepan over low heat, combine the whole milk and a piece of unsalted butter. Heat gently until the butter is completely melted and the mixture is warm, but not exceeding 120°F (49°C).
Pour the warm milk and butter mixture into the bowl of a stand mixer. Sprinkle the yeast over the surface of the liquid and let it sit undisturbed for about 5 minutes to activate. You'll know it's ready when it becomes foamy and you can smell the yeast.
To the activated yeast mixture, add the all-purpose flour, granulated sugar, egg yolks, and salt. Attach the dough hook to the mixer.
Start the mixer on low speed to combine the ingredients, then increase to medium speed. Knead the dough for 5 to 7 minutes, until it becomes smooth, elastic, and pulls away from the sides of the bowl. The dough should be soft and slightly tacky.
Lightly flour your work surface and turn the dough out. Knead it by hand for a few seconds to form a smooth ball. Place the dough ball into a large, lightly oiled bowl and brush the top of the dough with a little more oil.
Ensure the milk and butter mixture is not hotter than 120°F (49°C) to avoid deactivating the yeast.
Using only egg yolks, instead of whole eggs, gives the rolls a richer, more brioche-like texture.
A warm, draft-free environment is crucial for both rising stages. An oven that is turned off or a microwave can work well for this.
Brushing the rolls with melted butter as soon as they come out of the oven is essential for a soft, shiny, and flavorful top crust.
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