Chris’s Dinner Rolls – The Irish Baker Abroad
Scroll down for US Cup Measurements
Recipe
250ml of warm milk
7g of instant dry yeast or 20g fresh
1 egg
60g of melted butter
20g of sugar
6g of salt
400g of plain flour
Chris’s Dinner Rolls –
Method
Combine all the ingredients in a large bowl and shape to a dough. On a floured surface gently knead and shape to a round ball. Place the dough in a lightly oiled bowl or container. Cover and put it in s warm place to double in size.
Once it doubled in size divide in to 12 equal pieces and shape to round balls. Lightly grease a 20 x 30 rectangular pan and place them inside
The pan I used was the one from the Gur, Carrot cake and Banana Cake videos. It’s 20 x 30 cm
Cover and once they are close to doubling in size brush with melted butter and bake
I baked these for 25 minutes at 180 C/356F. If you’re using a fan oven reduce the heat to 160 C/320F. If using a gas oven it’s gas mark 4
Once the rolls are baked brush again with melted butter and enjoy!
Although I used dry yeast it is best to use fresh yeast for this. This is a no knead enriched dough which takes anything from 1.5 – 3 hours to double in size. You can add a little more yeast to speed up fermentation if you want
It’s winter now so proof the dough in a warm place
US Cup measurements. This recipe is converted from grams so these are rough estimates
Recipe
1 cup of warm milk
2 ½ tsp of instant dry yeast
1 egg
½ stick of melted butter
1 tbsp of sugar
1 tsp of salt
3 ⅓ cups of all purpose flour
All the best
Chris – Your Irish Baker Abroad 🇮🇪👨🏻🍳
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