Soft Dinner Rolls
Pillowy milk rolls with a golden, buttery top, kneaded in minutes and baked side by side in one pan.
Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.
A basket of warm rolls makes any dinner feel special, and this dough is easy to handle. The Thermomix® TM7™ warms the milk to 37°C (98°F), just right for the yeast, then mixes and kneads the dough for you. Your hands only need to shape the rolls.
Baking the rolls close together in one pan keeps their sides soft, so they pull apart into fluffy pieces. A brush of melted butter right out of the oven gives them a shiny, tender top. Plan for a little over two hours, most of it hands-off rising time.
Made in the Thermomix® TM7™
Soft Dinner Rolls
Makes: 15 rolls
- Prep20 min
- Cook25 min
- Total2 h 20 min
- Serves15
Ingredients
Dough
To finish
Instructions
- Place the milk, sugar, yeast and butter in the mixing bowl and warm 3 min/37°C (98°F)/speed 2.
- Add the egg, flour and salt, then knead 3 min/dough mode. The dough should be soft, smooth and slightly tacky. If it sticks to your fingers, add 1 Tbsp flour and knead 30 sec/dough mode more.
- Turn the dough out onto a lightly floured counter, shape it into a ball and place it in a greased bowl. Cover and let it rise in a warm spot for about 1 hour, until doubled in size.
- Grease a 9 x 13 inch baking pan. Divide the dough into 15 equal pieces (about 65 g each), roll each one into a smooth ball and place them in the pan in 3 rows of 5.
- Cover and let rise for 30 to 45 minutes, until the rolls are puffy and touching. Meanwhile, preheat the oven to 350°F (180°C).
- Gently brush the rolls with the egg wash and bake for 20 to 25 minutes, until deep golden brown. A roll in the center should read 190°F (88°C) on an instant-read thermometer.
- Brush the hot rolls with the melted butter, let them cool in the pan for 10 minutes and serve warm.
Tips
- Make ahead: after shaping, cover the pan and refrigerate overnight. The next day, let the rolls sit at room temperature for about 1 hour, until puffy, then bake.
- Weigh each piece of dough on a kitchen scale so the rolls come out the same size and bake evenly.
- Store leftover rolls in an airtight bag at room temperature for up to 2 days, or freeze them for up to 2 months. Warm them in a 300°F (150°C) oven for 5 to 8 minutes.
