Prep 2 hrs
Cook 10 mins
These homemade dinner rolls, with a choice of 3 different toppings, compliment any holiday dinner and may even steal the show. Can't decide on just one topping? Try them all! Find more recipes at http://www.Bakerette.com
- 1064.65-1182.95 ml bread flour
- 59.14 ml sugar
- 7.08 g package active dry yeast
- 6.16 ml salt
- 236.59 ml milk
- 118.29 ml water
- 9.85 ml butter
- 2 eggs
- 1 egg white
THREE DIFFERENT TOPPINGS
- 29.58 ml grated parmesan cheese
- 2.46 ml instant minced garlic
Almond Herb Topping
- 29.58 ml finely chopped almonds
- 2.46 ml salt
- 2.46 ml dried basil
- 2.46 ml thyme
- 2.46 ml dried oregano
- 4.92 ml poppy seed
- 4.92 ml salt
- 4.92 ml dried garlic
- 4.92 ml sesame seeds
- 4.92 ml dried onion
- In a large bowl, combine 2 cups flour, 1/4 cup sugar, yeast and salt.
- In a small saucepan, using a candy thermometer, heat the milk, water and butter to 120-130 degrees Fahrenheit. Add to dry ingredients. With an electric blender, beat on medium speed for 3 minutes. Add 2 eggs and beat on high speed for an additional 2 minutes. Gradually stir in remaining flour to form a soft dough (dough will be sticky).
- On a lightly floured surface, knead the dough until smooth and elastic. (Kneading is a necessary step to ensure that bread dough rises properly.) Place in a greased bowl, turning once to grease the top end of the dough. Cover with plastic wrap and let rise in a warm place until doubled in size (about 1 hour). TIP: I heat the oven at 200 degrees Fahrenheit for 1 minute, turn off oven, and place the dough inside the oven to rise. (Don’t forget to turn OFF the oven.).
- Punch down dough in the bowl. Turn onto a lightly floured surface. Divide into 24 portions and shape into balls. Divide the balls between 2 greased 13-inch x 9-inch baking pans. OR, on one muffin tin, place 2 shaped balls next to each other into each greased muffin cup to make 12 rolls.
- Cover with a clean, lightweight towel and let rise until doubled, about 30 minutes. Brush with lightly beaten egg white and sprinkle rolls with the topping of your choice (or all 3!),.
- Bake at 375 degrees Fahrenheit for 10-15 minutes or until gold brown. Remove from pans to wire racks to cool.
Thank you for sharing your recipe. It was really easy to follow. I made 1/4 of the recipe for the two of us. I don't make bread often, not too good at it. I got 6 small rolls. The flavor was really lovely. They made really tasty mini sandwiches. I will try this again, but maybe proof it in my bread maker, then remove to bake. I garnished with basil, thyme, oregano, poppy seeds, sesame seeds and coarse salt. Thank you to diner524 for recommending this tasty recipe. Made for Best of 2013.
The rolls tasted fantastic. Mixing the rolls was my daily exercise, one I'm not likely to repeat. I used a hand mixer, and the beating drove the dough up the beaters to touch the body of the hand mixer. After beating, for mixing in the rest of the flour, the spoon couldn't budge the dough; I gave up on the spoon and used the brute force of my arms and hands. I used my Brød & Taylor bread proofing box set at 80 degrees F, which worked like a charm. I guess I'm too old and out of shape for this recipe as written. I'm curious whether my ABM could prep the dough for me. I had so much going on at dinner that I forgot to add one of the toppings, although they look good! Made for Best of 2013 based on diner524's recommendation.
Delicious rolls!!! Just loved them. I made 1/4 of the recipe(made 7 large rolls) and the toppings I chose were poppy seeds, sesame seeds, seasoned salt and parmesan cheese, so tasty!! I can see adding the minced garlic and onion to mine in the future as well. Thanks for another wonderful recipe. Made for 2013 Spring PAC event.