Why are my homemade dinner rolls hard?

Too much flour, or not the right kind, could be to blame . Dough made only from flour with a high or even average amount of protein (like bread flour or all-purpose flour) can become tough from overmixing. Protein gives bread structure in the form of gluten—the more you mix and move the dough, the more gluten you get.

How can I make my bread lighter and fluffy?

All it takes is a small amount of dough enhancer per loaf to create a much lighter and fluffier result. Using a dough enhancer like Vital Wheat Gluten works to improve the texture and elasticity of the dough and elongate the strands of gluten. Doing so allows more room for the gas in the dough to develop and rise.

Can you use too much yeast in rolls?

This can affect the bread by adding a "yeasty" taste if you put too much into the dough. General amounts of yeast are around 1 - 2 % of the flour, by weight. Too much yeast could cause the dough to go flat by releasing gas before the flour is ready to expand .

What kind of pan is best for baking rolls?

If you don't have a large 11 inch cast iron pan, you can use a glass baking dish sprayed with nonstick spray. A 9×13 size would work well . It's best to have the rolls all touching each other when you arrange them in the pan, and I'll tell you why…

Which is better for rolls bread flour or all-purpose flour?

You can also use all-purpose in many bun or roll recipes, which tend to have lower hydration and rely less on strong gluten and more on butter and sugar for texture. (Though bread flour can still give you a fluffier, almost cotton-candy-like texture in most buns and rolls.)

What happens if you add too much flour to dinner rolls?

Too much flour results in a dry, crumbly dough that's unpleasant and difficult to work with . It doesn't stick to itself and tends to fall apart when kneaded.

How do bakeries get their bread so soft?

Commercial bread is softer due to the steam process used by bakeries, which is made to keep bread hydrated and fresh. Use cold water in a pan and put it on a rack beneath your bread to create steam .

What happens if I put too much yeast in my bread?

Putting too much yeast in bread dough will make it double in size very quickly during the bulk ferment and even more quickly during the proofing of your loaves. As long as you don't let the dough more than double in size at either stage, you should get a reasonable loaf of bread.

How much yeast do I need for 2 cups of flour?

For each cup of flour (125 g), that is 1.5 g of instant yeast , or 1/2 teaspoon. For salt, I add 2% of the flour weight or 2.5 g per cup or about 0.4 teaspoons of table salt if all else is unsalted.

How much yeast do I use for 4 cups of flour?

Depending on the recipe and rising time, you may use as little as 1 teaspoon, or up to 2 1/4 teaspoons (sometimes more) of instant yeast per pound (about 4 cups) of flour.

Is milk better than water for yeast rolls?

48 Milk in Bread Baking Consequently, dough made with milk should come softer from the mixer than dough made with water . Other aspects of milk in yeast doughs include: Dough may be mixed more intensively. Milk yields dough with a higher pH compared to water dough, and the fermentation will be slower.

How big should dough balls be for rolls?

Weigh the whole dough with a kitchen scale. Divide the total weight by the number of rolls you need . For example, if you've got 24 ounces of dough and need 12 rolls, each piece should weigh 2 ounces.

What size dough ball for dinner rolls?

If I am being really precise, I use my kitchen scale to make sure that each piece of dough is about the same size – for an average size dinner roll, I use pieces of dough that weigh about 2 ounces each .

EASY DINNER ROLLS RECIPE (2024)

Home » Bread

By Shobee&nbsp|Created On: 2021-07-07&nbsp|Updated: 2023-05-01

Jump to Recipe

This easy dinner roll recipe uses only seven ingredients, and it’s a tried and excellent recipe that will yield soft and fluffy dinner rolls. This recipe will make a great addition to your list.

EASY DINNER ROLLS RECIPE

As I mentioned on my blogs before, being on a budget has given me the drive and motivation to bake my dinner rolls. Speaking of budget, check out my flatbread and the homemade hummus that goes well with it. And while we’re on the topic of baking, why not make a Birthday cake as well.

Another benefit of baking your dinner rolls is it’s guaranteed to be the best. Sure, it takes a lot of work making your dinner rolls, but the sense of satisfaction you get when the results are way better than store-bought ones is well worth it. These rolls have a little touch of milky sweetness, making them perfect for soups and sandwiches.

I experimented with a recipe from an online source before this and failed twice. That got me thinking, what if I used my No-fail Ensaymada Recipe? ThenBOOM! Success at first try.

The secret of making these dinner rolls so fluffy is the water roux.

What is water Roux

Water Roux is just another term for the Tangzhong technique where a part of the dough is pre-cook to caramelize and become starchy to make a soft and fluffy bread.

Table of Contents

TIPS TO MAKE SOFT BREAD ROLLS:

Don’t overmix the dough. After adding all ingredients, turn the stand mixer on medium and mix. Scrape the side of the bowl to mix all of the ingredients. Then you will see the dough turn smooth and pliable. You can tell when the dough is not sticking on the side.
Use non-expired yeast. Yeast is a leavening agent containing active enzymes which create CO2 when moist. The yeast will change its color and clump when stored wrong and long enough. The active yeast is bad and is ready to be tossed when that happens.
The most shelf life of yeast is two years after it’s opened. Please read the labels at the back of the bottle and see its expiry date.

HOW SHOULD A DOUGH LOOK?

HOW TO MAKE THESE DINNER ROLLS?

There are simple steps you need to follow to make this bread. Follow the step-by-step instructions, and this will surely succeed.

WATER ROUX:

Mix 1/4 cup of all-purpose flour and 1/2 cup water in a small saucepan. Turn on the heat in low fire and mix until pasty. Let cool and set aside until use. This is how pasty looks like pasty

PROOFING YEAST:

Warm 1/2 cup milk and add the yeast. Set aside for 5- 10 minutes until bubbles form.

MAKING DOUGH:

Mix flour, sugar, and salt in a large mixing bowl and make a well in the middle. Add the proofed yeast and mix using the hook of your standing mixer.
Add the egg and mix until dough is incorporated. Then add the water roux and try to mix until dough is combined.

Add the butter intermittently. Add a small amount of the butter, then mix; add the rest until form a smooth workable dough. Transfer the dough to an oiled bowl and cover it with cloth or plastic wrap, and let rise in a warm place for an hour until it doubles its size.

7 INGREDIENTS NEEDED:

2 1/4 cups All-Purpose flour
1/4 cup sugar
One teaspoon salt
Two teaspoons Active Dry yeast
1/2 cup milk
One large egg
1/4 cup butter softened at room temperature

WATER ROUX:

1/4 cup All-Purpose Flour
1/2 cup water

CAN I USE INSTANT YEAST INSTEAD OF ACTIVE DRY YEAST?

There is a difference between instant yeast and active dry yeast. For instant yeast, you can add it in the dry ingredients, while in active dry yeast, you have to mix it with warm water to make it bloom, like making it wake up from its deep sleep.

HOW WARM IS THE MILK?

Microwave the milk for 25 seconds and see if it’s warm to the touch. If it is, it’s good enough, and add the active yeast. Mix to incorporate and let the mixture sit for 5 minutes. By then, the yeast will form bubbles-usually it takes 5- 20 minutes for the yeast to bloom.

YEAST FRESHNESS TEST

Dissolve one teaspoon of sugar in 1/2 cup of warm water and add the active dry yeast. You should see the yeast bloom in 5- 10 minutes.

HOW TO STORE YEAST

Yeast contains enzymes that become active with time. Once exposed to moisture, air, and heat; therefore, you must store it appropriately. An unopened bottle can be stored in the cupboard but kept in the fridge once the bottle is opened.
You can freeze the yeast six months after opening for the long term.
Dry yeast should sit at room temperature 40 minutes before use.

HOW TO STORE THESE DINNER ROLLS

Place the bread in a sealed container and let it sit at room temperature.
When freezing, place the bread in a ziplock and seal. When ready to eat, let sit on the counter until thawed.

FOR MORE BREAD RECIPES, CLICK ON THE LINK

SPANISH BREAD is a soft and fluffy Spanish bread recipe and step-by-step video for your sure success.
SIOPAO RECIPE/STEAMED BUNS –An easy way to make siopao filling. Quick to follow recipes and ingredients that are readily available. Make Siopao now.
UBE PANDESAL-Soft, fluffy and surprisingly easy to make Ube Pandesal with Cheese. I will show you how to make it with these easy-to-understand recipe instructions.
ENSAYMADA-ThisEnsaymada recipe is no-fail and easy to follow. It will be 12 pieces of fluffy bread, and it is perfect for a Filipino party or occasion you may have. Double the recipe to make more and share with everybody.
EMPANADAis a revised version of what I was used to in the Philippines. Instead of deep-frying these Chicken Empanadas, I opted to bake them not too greasy and oily. For these Empanada fillings, I used ground chicken to be higher in protein and a bit healthier.
PANDESAL –This is the BestPandesal Recipe you can use, plus a step-by-step video.
Filipino Bread Collection