Learn how to make the fluffiest lightest dinner rolls recipe. It’s a versatile dough and make a great hamburger bun as well.
You will need:
455 g bread flour/ 3 1/2 cups plus extra for dusting the working surface
1/4 cup granulated sugar
1 tsp salt
1 tbsp instant yeast
1 tbsp instant dry milk/ optional
65 g butter room temperature and unsalted
1 egg / 70 g
1 cup whole milk
*The water flour mixture/ water roux ( tangzhong):
40 g bread flour 1/4 cup
3/4 cup of water
*For the egg wash:
1 egg
2 tbsp heavy cream, or milk
For the herb butter mixute:
2 tbsp parmesan cheese
40 g butter melted
1 tbsp fresh chopped parsley
1 tbsp chopped chives
1 clove of garlic chopped finely
1 tbsp fresh rosemary chopped finely
Preparation:
cook the water and flour until it boils and thickens. Make sure to stir constantly. Set aside to cool to room temperature, or place in the fridge for 15 minutes.
Mix the dry ingredients in the mixer then add the egg, milk, tangzhong and butter. Mix at least 8-10 minutes.
The dough should be sticky but not watery. If it’s too soft, just add a little more flour.
Grease a clean bowl add the dough, cover and let it sit for one hour or until it doubles in size.
Make the herb butter by chopping the herbs, shredding the cheese, garlic and melting the butter, set aside for later.
An hour later shape the dough into 15 equal size balls just like shown in the video. Place in a baking dish lined with parchment paper. Cover and let it rise again in the baking dish. Preheat the oven to 375°f, brush with an egg wash( a mix of 1 egg and a splash of cream or milk). Bake for 20 minutes or until golden. when they come out of the oven brush with the butter, garlic, parmesan herb mixture and enjoy warm.
*This recipe will be great to enjoy at the dinner table with so many meals and also makes a great slider or burger bread.
**The full recipe is on my YouTube channel Dainty Bite, the link is in my profile ☝🏻☝🏻

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