Soft White Bread Dinner Rolls
White bread dinner rolls are quick to make and are a little bit more interesting than a plain loaf of white bread. Sometimes they just do the trick - these were ready in under 3 hours. They were baked for a friend that had surgery this week and is on a temporary low-fiber, lactose free diet.
The hardest part of baking them was controlling myself from adding some whole wheat or artisanal flour or an egg and nuts.
You can make the dough into a medium size loaf if you're looking to make a sliced loaf. The crust is soft, the crumb is tight and reminds me of good quality (an oxymoron?) packaged white bread. The recipe is modified and updated from a Nigella Lawson recipe dating back to the early 2000's.
- Mix all of the ingredients, either in a stand mixer or in large bowl. Knead until smooth.
- Proof (60-90 minutes depending on the ambient temperature)
- Shape into rolls, dip into egg, roll in any seeds you like (optional)
- Short 2nd proofing , pre-heat the oven
- Bake on a parchment lined baking pan
- Large mixing bowl or stand mixer
- Kitchen scale, measuring spoons
- Baking sheet
- Parchment paper or silicone mat
- 1 c unsweetened almond milk
- 1/2 c warm water
- 3 tsp yeast (a bit more than one small packet of yeast)
- 460 g all purpose flour
- 50 g potato flour
- 1 Tbsp kosher salt (Diamond Crystal)
- 1 - 1.5 Tbsp sugar (one Tbsp is enough for us, if you like white bread on the slightly sweeter side add the additional 1/2 T of sugar)
- 2 Tbsp vegetable oil , plus a bit more for greasing the proofing bowl
- 1 large egg (lightly beaten)
- 1/3-1/2 c of any seeds you like (I used nigella seeds in the photo above)
- Measure the ingredients, you can mix both flours, salt and sugar in one small bowl
- Add the liquids to the mixing bowl.
- Sprinkle yeast over the liquid
- Add about 1/3 of the flour on top, spreading it over the yeast. Wait about 5 minutes for the yeast to activate, start mixing at low speed
- Add the remainder of the flour mixture and the oil
- Mix on KA speed 2 (low) for 3-5 minutes, until the dough is well blended. It will come away from the sides of the bowl. The dough is slightly tacky and on the stiffer side at this point. Remove the hook if you are proofing in the same bowl
- Grease the bowl with a bit of oil, turn the dough around so that it is greased along the dough surface. Cover and allow to rise in a draft free spot for 60- 90 minutes. If you are using a proofing box, or proofing cycle of your oven the rising time will be closer to 50-60 minutes
- Degas the dough (it will be pillowy) and divide into 12 or 13 pieces (around 78-70 g each)
- Roll into balls and allow to rest for about 10 minutes
- Dip each ball into the beaten egg, roll in seeds and place on parchment covered baking sheet. Repeat with as many dough balls as you want seeded. For plain rolls, dip in the egg and place on the parchment with no seeds
- Allow dipped & seeded dough balls to rest for 20-30 minutes. Simultaneously, heat the oven to 400 degrees (F)
- Slip the baking sheet into the oven, lower the heat to 350 degrees and bake for 18-22 minutes
- Cool before removing from the baking sheet