When we first talked about what he'd want to do when he's here, all he said was, "I just want you to make me food." Ha! He was unlucky enough that I didn't really get into cooking until after I moved out, so he tends to get mightily jealous whenever I post yumminess that he can't have. This week(end) we are gonna remedy that.
Anyway, in the spirit of tasty food and celebration, I thought today would be the perfect time to share these dinner rolls. I made them for Easter because when Roxana says these rolls are the best, well, I had to try. That woman knows her breads. Essentially these rolls are somewhere in between a classic dinner roll and brioche. They're gorgeously golden on the outside, and fabulously fluffy inside. They're also not super difficult to make-it's nice to have a stand mixer but I made these fine by hand.
And ahhh, they smell amazing.
Now, do these replace my current favorite dinner roll recipe?
But that's me. I prefer that kind of roll. I still really loved these, and Michael raved about them. They're better for if you're looking for a more classy and classic roll. Seriously, if you're having a dinner party-serve these rolls.
Oh! And a major bonus-they freeze awesomely. I made these the day before needing them and froze em. They worked wonderfully. You can also make a double batch and just keep these babies frozen until a major roll craving strikes.
And let's face it, who doesn't get hit with the occasional roll craving?
(Unrelated note: Ooooh look! The blog looks all different! The blog redesign is finished people! Yayyyy! Do you like it? I hope you like it!)
Roxana's Dinner Rolls
Adapted slightly from Roxana's Home Baking's "The Best Dinner Rolls"
Makes about 20 rolls
- 1/2 cup (60 grams) + 3 and 1/4 cups (390 grams) all purpose flour
- 2 tsp. active dry yeast
- 1/2 cup + 1/4 cup (divided) warm water
- 2 eggs
- 1/2 cup plain Greek yogurt
- 2 tbsp. granulated sugar
- 1 tsp. salt
- 4 tbsp. unsalted butter, melted and cooled
- Optional- 2 tbsp. salted butter, for brushing
- In a large mixing bowl (or bowl of a stand mixer) combine 1/2 cup flour, 1/2 cup water, and yeast. Combine and let sit at room temperature until bubbly, with a spongy texture.
- In a small bowl whisk eggs, yogurt, sugar, salt, and 1/4 cup water.
- Using the dough hook on a stand mixer, or a sturdy spatula/spoon, add the wet ingredients into the yeast mixture.
- Slowly (on low speed), little by little, add in the 3 and 1/4 cups flour.
- Once the flour is fully incorporated, pour in the 4 tbsp. melted butter.
- If using a mixer: slowly increase the mixer' speed from low to high. Keep mixing for 2-3 minutes and turn the mixer off. With a wooden spoon or a spatula, clean the sides of the bowl, scraping down the sticky dough. Turn the mixer back on and mix on medium-to-high for another 2-3 minutes or until the dough will start to clean itself from the sides of the bowl.
If not using a mixer: Using your hands and/or a spatula/spoon knead the dough until the butter is combined and you have a nice, pliable, but sticky, dough.
It's still going to be little sticky, don't be tempted to add flour.
- Transfer to a clean buttered bowl, or just make sure the current bowl it's in is sufficiently greased. Cover lightly with greased plastic wrap or a towel and let sit in a warm place for 1 and 1/2 hours, until doubled in size.
- Punch down the risen dough and, with floured hands, divide into 20 even pieces, shaping into balls. Place them on a prepared baking sheet.
- At this point you can freeze the rolls by covering the rolls on the baking sheet very well with plastic wrap and freezing. When ready to use, allow to come to room temperature, then bake as directed below.
- If not freezing, cover shaped roll dough with greased plastic wrap or a towel and let rise in a warm place for an additional 30-40 minutes.
- Preheat oven to 375 degrees.
- Bake rolls 20 minutes, or until golden brown.
- Once removed from the oven, brush tops of rolls with melted butter, if desired.