How to Bake Soft Dinner Rolls

| Baking, Challenges, Food

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King Arthur Flour's Dough whisk

KAF’s Dough Whisk

Freshly baked homemade bread?  Yes, please.

A couple of weeks ago, I bought an online tutorial taught by Chef Jeff Yankellow of King Arthur Flour (KAF) but I wasn’t really able to watch it until this weekend.  The class was well made, pretty simple to follow and the rewind or play back button was/is the best!   You’ll learn tips and tricks on the basics of baking bread.  Whenever I attend workshops or watch online tutorials, I always end up buying the instructor’s tools so this time, I got myself a KAF dough whisk that Chef Jeff used!  IMG_4166I tried making the Soft Dinner Rolls.  I added the KAF all-purpose flour and the other ingredients and mixed them using the dough whisk.  At first, it looked messy but it all came together after a few times.  Then came the hard part… kneading. IMG_4171

The Need to Knead

In these days when there are powerful electric mixers available that can knead the dough for us, I believe it is a must for every baker to learn to knead by hand.  Kneading dough can be relaxing and I believe that it could enhance our senses, especially that of sight and touch.  It was exciting to see and feel the disorganized and sticky lump of flour mixture turn into a smooth and bouncy piece of dough.  Ahhh-mazing!
IMG_4173After kneading, the dough was allowed to rest and rise for up to an hour.IMG_4174When the dough has doubled in size, it was time to cut it in several pieces.  I was able to make 26 rolls weight weight 42-43 grams each.  Chef Jeff showed different ways of shaping the dough and I tried them all.  First, I used an 8×8″ pan with 12 dinner rolls and the rest were rolled using the single knot technique.   Dinner rolls on the go!Once formed, these buns were allowed to proof for about 30 minutes.  Proofing is the final rise of the shaped dough before baking.  When they were ready to go to the oven, these pull-apart dinner rolls were shown buttery kind of love.IMG_4186These soft dinner rolls turned out good.  I followed the recipe but I think an additional small amount of sugar and butter would enhance the flavor.IMG_4190I shaped some of the dough into round rolls and single knot rolls.  They baked wonderful!  The color and shine on the bread were absolutely gorgeous and the inside was was warm and soft.  

I’m a little concerned why the surface of the rolls have cracked.  Perhaps, the dough was over proofed or the oven was too hot that it shocked the dough?  Let me know what you think.

Happy baking!


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