Dinner rolls are soft and fluffy. They are usually round. However, for this round I have shaped them into long ones. I have sprinkled them with herbs and seeds for the aroma and taste. You just need to slice them lengthwise, spread them with butter and they will be good for the palate.
Ingredients:
- 520 g bread flour
- 230 g water
- 25 g lukewarm milk
- 18 g sugar
- 3 g yeast
- 10 g salt
- 1 egg
- 40 g butter
- Herbs - Oregano, Thyme, Italian Mixed Herbs
- Seeds - White and Black Sesame Seeds
Method:
- Activate the yeast by adding sugar to some of the lukewarm milk, stirring the milk to dissolve the sugar and then sprinkling the yeast onto it.
- Once bubbles have formed (after approximately 10 minutes), the yeast mixture is ready for you to start making the rolls.
- Pour water into the bowl of a stand mixer.
- Transfer the yeast mixture into the mixing bowl.
- Break the egg into the mixing bowl.
- Add the flour and salt.
- Start kneading until a dough ball is formed. Once that is achieved, add in the butter.
- Continue to knead until the butter is incorporated into the dough.
- Continue to knead until the dough passes the window pane test.
- Oil a bowl.
- Transfer the dough into the oiled bowl, cover the bowl with a cling wrap and put a wet towel over the cling wrap. Let the dough proof until it is double in size.
- Slightly flour the table top. (I like to slightly oil the table top.)
- Transfer the dough onto the table top.
- Punch down the dough to de-gas.
- Roll the dough out into a long log.
- Cut the dough into 5 pieces of about 180 g each.
- Roll these pieces into little balls.
- Cover the little balls with cling wrap and let them rest for about 15 minutes.
- Take a dough ball. Roll the ball into long rectangle and then roll it up.
- Place these rolls onto a greased pan.
- Brush the rolls with water and sprinkle herbs and seeds of your choice onto them.
- Make a few slashes on the rolls diagonally.
- Cover them with cling wrap and let them proof until double in size.
- Bake the rolls in a pre-heated oven at 180 deg C for 20-25 minutes.
- Remove the rolls from the pan immediately after baking and let them cool down on a wire rack.
