YEasted Dinner Rolls
We often get asked about sourdough dinner rolls…but I have a confession. I have never made them. In all of our sourdough endeavours, in everything we have tried, I just haven’t tried to make sourdough rolls. The reason is because this recipe for rolls is our go to. They come out perfect every time and it means I can start them the same day as I need to bake them.
These are just the best - I shape mine into Kaiser shapes as I get a bit better of a finished product than straight rolls.
If you want a sourdough version, my friend Erin teaches them as part of her enriched sourdough class.
Don’t forget our Real Bread Week offers with 20% off our sourdough in person events with the code REALBREAD and 50% off our sourdough online courses. They end today!
How to Shape Kaiser Rolls
Yeasted Dinner Rolls
Ingredients
- 320g strong bread flour
- 7g of instant yeast
- 350ml warm whole milk
- 220g strong bread flour
- 3 tbsp sugar (or less to suit taste)
- 60g melted butter
- 3 tsp salt
- 1 egg
Method
- Mix the ingredients for the sponge, cover and set aside for about an hour until its frothy and has swelled.
- Add the rest of the ingredients and mix well - either use a machine with a dough hook or knead until it is silky and smooth. the dough should be sticky, but not too wet. If you are using a machine it will stick to the bottom of the bowl but not the sides, so adjust the mixture accordingly.
- Place dough in a lightly oiled bowl, cover and let rise until doubled (about 1.5-2h).
- Take roughly 90g of dough and roll into a length of about 12in/30cm.
- Wrap it around your hand and tuck the ends in creating a knot.
- Cover and let rise for 1-1.5h.
- Brush with an egg or milk wash.
- Bake at 180C/360f for 15-20 minutes.
