Fluffy Dinner Rolls

Fluffy Dinner Rolls

Chef Jeremy
Cook time: 4 hours
Servings: 24 rolls
Difficulty: Intermediate

Say hello to Chef Jeremy's Fluffy Dinner Rolls. These rolls are like little clouds of perfection, with a soft, tender interior and a golden, slightly crispy crust. Each bite is a taste of comfort and warmth, making it the ideal companion to any dish.

Print recipe

What you'll learn

  • Learn how to handle bread dough properly, including techniques for kneading, shaping, and proofing.
  • Understand the proper water temperature, sugar, and time required to proof yeast for optimal bread rising to create light and pluffy rolls.
  • Develop a broader understanding of baking precision.

Mise En Place

Large Bowl
Wooden Spoon
Plastic Wrap
Pastry Brush
Electric Mixer
Sauce Pot
Spoon
Bowl
Sheet Tray
Large Bowl
Wooden Spoon
Plastic Wrap
Pastry Brush
Electric Mixer
Sauce Pot
Spoon
Bowl
Sheet Tray

Shopping List

All purpose flour, 6 cups + more for dusting

Active dry yeast, 2 1/4 tsp

Granulated Sugar, 1/4 cup + 2 tbsp

Salt, 3 1/2 tsp

Unsalted butter, 6 1/2 tbsp

Whole milk, 2 1/2 cups

Eggs, 2x

Extra butter, for brushing

Balinese Truffle Salt, to taste

Prep

  1. 1 Hour before baking: Make a sponge
  2. In a medium bowl, combine half of the flour (3 cups), the sugar, the yeast, and 2 cups of milk.
  3. Mix together until well combined.
  4. Cover with plastic wrap and allow to ferment for 1 hour (can ferment overnight in the fridge for extra flavor).
  5. Make the dough
  6. In a small saucepan, heat the remaining milk until just warm. Add in the butter and allow it to melt down (there may be a few lumps of unmelted butter). Stir in the egg and salt.
  7. In the bowl of an electric mixer, combine the sponge, milk mixture, and remaining 420 grams (3 cups) of flour.
  8. Using the dough hook, mix on medium speed until well combined. Reduce speed to low and knead the dough for 5 minutes or until smooth and elastic.
  9. Transfer the dough to a greased container and cover to ferment for 1 hour.

How to cook

  1. Shape the Dough
  2. Once the dough has doubled in size, press out the air and portion the dough into 24 pieces.
  3. Form the dough into round dough balls.
  4. Once the dough is formed into a nice round shape, place on a parchment lined half sheet pan with a little space between each roll.
  5. Brush the top of the rolls with an egg beaten with a bit of water.
  6. Cover the rolls loosely with plastic wrap and allow them to rise in a warm place for another hour or until doubled in size.
  7. To Bake
  8. Once risen, bake the rolls at 375F for 15-20 minutes or until GBD!!
  9. Brush the top with butter and sprinkle with Balinese Truffle Salt.
  10. *Once you have shaped the rolls and brushed with egg wash, you can immediately refrigerate and then bake the next day. To bake, remove the rolls from the fridge and give them 30 minutes to an hour to come to room temperature and rise. Once risen and at room temp, bake as normal