Dinner Rolls Recipe:
French inspired, oregano flavoured dinner rolls, a sure crowd pleaser.
The French nostalgia lingers on and thinking about the dream like days I entered the kitchen to make some new recipe and all I could think of was the bread. Hopefully you are not expecting me to try my hand at the favourite croissants, that too someday maybe but not yet, for now it’s just simple dinner rolls. Of course the inspiration being those bundles of delicious baguettes and rolls, crispy on the top and light and airy on the inside, it seems I am dreaming again. The bread rolls recipe here uses milk and is sweet and soft, but without the crackling top, like the regular French rolls. These rolls are a sure crowd pleaser and are perfect with any soup or curry or on its own with a choice of spread.
Ingredients (makes 8 rolls, serves 2-3 ):
- 1 and ½ cup (heaped) plain flour
- 1 tsp dry active yeast
- 1 tsp sugar
- 1 tsp salt
- ½ cup lukewarm milk, plus extra if required
- 3 tbsp lukewarm water
- 1 tbsp melted butter, and extra to grease
- 1 tbsp chilled mild to brush
- Some dried oregano to brush on top, optional
- Mix sugar and yeast together in a mixing bowl, add entire warm water and leave on for approx 10 mins untill frothy.
- In a large mixing bowl mix salt with the flour and add the frothy yeast and knead into a soft dough with warm milk. Knead for 10-15 minutes in the bowl until soft.
- Then transfer on a lightly floured surface and continue to knead in a stretching pattern for another 10 minutes. Then rub butter on the stretched dough and knead for a couple of more times.
- Transfer the dough into a bowl and rub a little melted butter on top. Then cover up with a damp cloth and let it prove for 1-2 hours until the dough doubles up in size.
- Now punch the dough back and knead again for a minute, then divide into 8 equal parts and shape up as you like. To make the knotted roll first roll out into a long rope, they cross them over to make a loop, and make a small knot by pulling the longer end from inside the loop and leave the ends free. See the picture for reference.
- Place the shaped dough on the greased and lined baking tray about 2 inches apart, cover back with the damp cloth and allow to rise for 20-40 minutes. It should rise to atlest 1 an 1/2 times.
- Preheat the oven to a 230oC mark. Brush the top of each bread roll with some cold milk and then sprinkle some dried oregano or sesame seed.
- Bake for 12-15 minutes on the high wired rack until slightly golden. Allow resting for a couple of minutes or you may brush some butter on the top immediately before resting for the glow. Serve warm, you may even keep in the fridge once cooled and then re-heat before serving with your favourite soup or curry.
Dos and Don’ts:
- Do allow to proove the dough longer if required, untill it really doubles up on both the stages to ensure soft airy bread.
- If using instant yeast, you may skip the first step and directly knead into a dough.