I prefer to bake my own bread whenever I can, and hardly buy any store-bought loaves of breads. It’s really rare for me to get into a bakery and buy a loaf of bread; I just like to bake it myself. Making homemade bread or dinner rolls is easy, fun and the best part of it – you just know what’s inside.
These dinner rolls are perfect for sandwiches and as a side dish in brunch or breakfast. They spread the most delicious fragrant all over the kitchen while baking, and they are simply divine. The dough is very easy to make and you can also knead it with your hands, without using any electric mixer.
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Photo: Natalie Levin
Sweet Dinner Rolls
For the rolls:
- 500 grams (3 1/2 cups) all-purpose flour
- 7 grams (2 tsp.) active dry yeast
- 1 large egg
- 240 ml. (1 cup) lukewarm water
- 1 tbsp. honey
- 30 grams (3 tbsp.) sugar
- 8 grams fine salt
- 40 ml. (3 tbsp.) vegetable oil
For the topping:
- Beaten egg
- Sesame seeds
- In a bowl of a mixer with dough-hook mix flour and yeast until combined.
- Add egg, water, honey, sugar and salt and knead on low-medium speed for about 10 minutes until dough is smooth, soft and slightly sticky.
- Cover and let rise at room temperature until doubled the volume.
- On a lightly floured work surface, divide the dough into pieces weighing about 60-70 grams each, and roll each into a ball shape .
- Place the balls on an oven pan lined with baking paper.
- Cover and let rise until nearly double the volume.
- Preheat oven to 175c degrees.
- Gently brush the rolls with beaten egg and sprinkle sesame seeds.
- Bake for 12-14 minutes or until golden and set.
- Cool completely at room temperature and serve with butter and jam.
- You can add chopped nuts or dried fruits into the dough. The rolls are best eaten when fresh.
- If you want to keep them for a longer time, you can freeze in a sealed bag for up to 3 weeks.