Dinners here at the inn always include homemade bread on the side. Sometimes I make a cottage wheat baguette, sometimes cornbread or biscuits, sometimes our multi-grain house bread, and sometimes dinner rolls.
I use a bread machine to mix any kind of yeast-based dough and let it rise, simply because it does its thing unattended, leaving me free to do whatever else needs doing. But I always, always, shape the dough by hand and bake it in my oven, either free form or in a bread pan. If you have the time and a bit of bread-making experience, go ahead and make this recipe using your preferred method. Then please come on back and let me know how it turns out and if you did anything to adapt the recipe!
No matter how you make them, I hope you enjoy these tasty little bread rolls as much as we do!
Crusty Dinner Rolls
Makes 18 rolls
1/2 cup milk, warm but not steaming
1/4 cup (2 oz) unsalted butter, very soft3 large eggs, lightly beaten
2 tablespoons granulated sugar
1 teaspoon salt
2 1/2 cups unbleached all purpose flour, plus more for dusting
1 cup whole wheat flour
2 teaspoons bread machine yeast
Add ingredients to bread machine and process on Dough/Manual cycle*. Line two large baking sheets with parchment paper and dust with flour.
When bread machine cycle is compete, transfer dough to a lightly floured work surface. Knead a few times until smooth and elastic.
Shape each piece into a smooth, tight ball and place seam side down on prepared baking sheets. Dust balls with flour and rub to coat.
When risen, uncover dough balls and bake until deep brown and cooked through, about 12-15 minutes.
Serve hot or warm. Pass the butter, please!
*I use a bread machine to mix dough and let it rise, but if you don't have a bread machine you can use a stand mixer with a hook attachment or even just a sturdy spoon and your own two hands. Follow the method of your favourite bread recipe for mixing, rising, punching down, and rising again. Then shape and bake as described above.