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Dinner Rolls

Tried making dinner rolls that are a part of every Goan Buffet. Tried out a combination with common ingredients that would possibly go in making them and used 3 times proving technique to give a finer bread texture to these rolls. As you see, the rolls turned out successful, very soft, fluffy and fine in texture. Makes a great snack or kids will enjoy it with cheese spread or chocolate spread inside. A must try recipe !!!
  • Passive
    3 Hours
  • Prep
    30 minutes
  • Cook
    18 minutes
  • Servings
    24 Pc.

Ingredients

  • 1 1/3 cup Milk
  • 3/4 tsp Salt
  • 4-5 tbsp sugar
  • 1 stick Butter (8 tbsp butter, plus extra for brushing top of rolls)
  • 4 tsp Instant active yeast
  • 3 Eggs
  • 3 1/4 cup All-Purpose Flour (I used the unbleached flour)

Instructions

  • 1 In a vessel, heat milk along with salt, sugar and butter till butter melts. Put off the flame. (Make sure the milk isn't too hot, else it will kill the yeast once added, it should be warm). Remove vessel off the flame.
  • 2 Now add in the yeast. (If dry yeast is used, leave it for 10 minutes for yeast to be active to proceed to step 3)
  • 3 Add 2 eggs, mix well. Next,add flour. Stir in well.
  • 4 The dough has to be very sticky.
  • 5 Cover vessel with cloth and keep aside in a warm place to ferment for at least 1 hour. (See recipe note 1 below).
  • 6 After an hour, punch out the air from the dough very gently.
  • 7 Form into a ball and keep to ferment again for at least 30-45 minutes. (See recipe note 1 below).
  • 8 Punch out the air from the dough very gently and form into a ball.
  • 9 Divide dough into 24 portions.
  • 10 Shape each portion into a 7 inch sized strip or so.
  • 11 Make a knot with the strip.
  • 12 Place in a greased (lightly with oil) tray keeping gap in between the rolls. Allow them to prove for at least 1 hour. (See recipe note 1 below).
  • 13 Preheat oven at 350 deg F (180 deg C). Brush with egg on top.
  • 14 Bake for 15 minutes. Remove trays from oven, brush melted butter on top, bake again for 1-2 minutes with top heat ON till you get a nice color on the top of your rolls.
  • 15 Soft dinner rolls are ready!!!
  • 16 Enjoy!!!

Recipe Notes

  1. Please follow the proving/fermentation times provided, don't try to hurry up as you will not get that fine fluffy and soft texture. Happy Baking :)
  2. Click here for Goan Pao Recipe.
  3. Click here for Goan Chouris Pao Recipe.

 

13 Comments

  1. Dear Xanti,

    I tried these. I proofed the yeast separately in 1/2 cup milk, so I did not take 1 1/3 of milk but 1 cup and little more. The yeast proofed as I got a bubbly froth in 15 mins.bi added this to the sugar, milk egg mixture. Then added flour. But after 2 hrs my dough was still sticky. Very very sticky. To make it work I added more flour. And managed to roll these into a baking tray. The buns were soft. But shapeless. They certainly did not taste like the soft melty dinner rolls u get in bakery. Can you please try and help me understand what must gone wrong.
    Thanks,
    Lovita

    1. Hi Lovita ;

      (1)Prove yeast in milk and sugar as sugar acts as the activator for the yeast to get active.
      (2) These Dinner rolls are a 3 step proving process, did you use this exact 3 step method, do let me know, will get back to you on this.

    2. 8 tablespoons butter is how much in grams

      1. It’s about 115 grams butter.

  2. Hey Xanti,

    Id missed the proofing in step 12. Nonetheless my dough was extremely sticky at step 12. I was not able to work on it at all. So had to bake the buns as lumps. If I need to proof separately how do U suggest I adjust the milk quantity

    Thanks,
    Lovita

    1. Hi Lovita,

      the dough will be sticky between step 4-6 , it should be fine from step 8. Yes, try using little less milk. Hope that should work 🙂

  3. Hey Xanti,
    First of all wanna thank u for the recipes abs making it easy to follow… Ur explanations are very detailed and it helps 1st time cooks like me… God bless…

    I have a question abt the dinner rolls I tried them today.. It was sticky till the end couldn’t mould it… I followed ur recipe as u told yet it was sticky… Can u plz let me know what I must have done wrong… I used instant yeast and I didn’t wait for 10mins as u had mentioned it only for dry yeast.

    1. Hi libs
      Probably could have added more flour if it was too sticky after the fermantation. 😊

      1. Thank u😊

  4. Hi Xanti, thank you so much for the dinner rolls recipe. I followed your recipe to the T, and the dinner rolls were excellent (first time trying a bread recipe)😊

    1. Thanks Dina for your feedback 😊glad that the rolls turned out good 😊

  5. Is the active yeast equivalent to dry yeast or should we take a lesser quantity if we are using dry yeast.

    1. Hi Vilma 3 tsp should be fine

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