I needed a finish a packet of mushrooms today. And with my fresh supply of lovely, organic carrot, I decided to go to my old favorite: Chunky and creamy veggie soup with whatever veggies are available. And what better way to make a simple light dinner a bit fancy by adding dinner rolls to the equations.
So here’s what I did.
- 2 cups whole wheat flour
- 3/4 cup warm milk
- 1/2 tsp instant yeast
- 1 tsp sugar
- 2 tsp melted butter
- 1 egg
- salt as per taste
- Oil for the bowl
I added the yeast, butter, and sugar to the warm milk and mixed well. I left this for 10-15 mins to rise. I then whisked the egg in.
I then added the wet mixture to flour and salt and mixed it well with the dough hooks of a hand mixer. I then left this to rise for 5 mins, and then kneaded the dough with hands for 5 mins until it was soft and perky. I then left the dough in an oiled bowl covered with a wet tea towel for about an hour, on until it was twice it’s size.
Note: I didn’t flour the surface to knead this time. I rubbed some oil instead. This is required for dinner rolls to prevent the surface from drying out.
I then punched the dough back, and kneaded it for another minute. I then followed the instructions from this video to make shape it like rosette rolls.
I first divided the dough and rolled it into longish ropes.
I then baked the shaped rolls for 20 mins in a 180 degrees Celsius preheated oven. And voila!