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Holidays are just around the corner and this month’s bake is perfect to try out some homemade dinner rolls for the holidays. We were given two recipes for the rolls, one from the Loin House using egg and the other is an eggless rolls recipe. I followed the Loin House recipe. We were given seven shapes of rolls to try out. I tried 5 shapes; clover rolls, rose shape rolls, small braid, loin house rolls, rosette and made some pull apart rolls as well.
My braided rolls did not turn out well. I rolled out the dough too thin and the rolls were not big and turned more like mini braided rolls. My pull apart rolls tasted good and under baked them. The top of the rolls were flaky and moist but the lower part of the rolls was a little under baked. I should have baked them for additional 2-5 minutes.
Recipe Source: From here
- 2 cups warm water (110-115 degrees)
- 2/3 cup Nonfat instant Dry Milk
- 2 tbsp. or 2 envelops of ¼ oz. each Active Dry Yeast
- ¼ cup Sugar
- 2 tsp. Salt
- 1/3 cup Shortening (Can use butter or margarine and I used butter)
- 1 Egg
- 5 – 5 ½ cups All Purpose Flour (I used additional ¼ flour, that is 5 ¾ cups although you might not need it)
- Bring water to warm temperature. I put it in microwave for 1 ½ minutes.
- In a big bowl, take warm water and instant milk powder. Whisk together until milk powder dissolves in water.
- I used a hand held electic mixer to mix the dough. I used fold setting to mix all the ingredients and then increase the speed to mix for when the recipe called for increasing the speed to medium.
- Add yeast and give it a good stir. Add sugar, salt, butter or shortening, egg and mix well.
- Add 2 cups of flour and mix well until all the ingredients are well in cooperated. Then increase the speed and mix for another couple of minutes.
- Add another 2 cups of flour and repeat the above step again. By now the dough will get stiffer and it will become difficult to mix the dough with the mixer. I used my hands to mix the dough.
- Add remaining 1 ½ cups of flour little by little until the dough becomes soft and not sticky, and not stiff either. You may not need all flour called in the recipe, however I ended up adding addition flour to make the dough soft.
- Pour 1 tbsp. oil in the bowl and roll the dough in it, cover with a saran wrap and keep it aside to rise in a warm place. I put my bowl of dough in the oven and in 1 ½ hours it double in size.
- Sprinkle some flour on a cutting board or a counter top and roll out the dough as required. Shape the dough in desired rolls, place it on a baking tray lined with parchment paper and let it sit for another 45 minutes – 1 ½ hours to let the rolls rise again for the second time. I let my rolls rise for 45 minutes before popping it in the oven.
- While the rolls are rising, pre-heat the oven to 375 F.
- Bake the rolls in a pre-heated oven for 15 – 20 minutes until rolls are light brown in color. I baked my rolls for 16 minutes.
- Remove from oven and brush the rolls with butter when the rolls are still hot.
Chili Cilantro Garlic Pull Apart Rolls: For pull apart rolls, I mixed minced 2 cloves of garlic, 2 green chilies and few cilantro leaves and mixed it with some butter & salt to prepare the spread. Roll about 1/8 th of the dough into 1/4 – 1/2″ thickness. Spread the garlic cilantro chili spread on the dough and roll it from one end to the other. Cut the roll into 4 equal parts and put it in a loaf pan. Repeat the same with some more dough and place it in a loaf pan and let it sit for 20 – 30 minutes until the dough rises. Bake in a preheated oven for 20 – 25 minutes. I baked mine for 17-18 minutes and I felt inner part of the roll was not fully baked.