Making dinner rolls at home is so easy, so I always have a batch of these in the freezer. Whenever I don’t have time and buy dinner rolls at the nearest bakery, I think to myself how these homemade rolls are much tastier and have better texture.
If you like soft, fragrant and golden dinner rills with a melt-in-your-mouth texture – this is the recipe you need. These rolls are simply the best and kids love them.
Photo: Natalie Levin
Knot Dinner Rolls
For the dinner rolls dough:
- 500 grams (3 1/2 cups) all-purpose flour
- 8 grams (2 tsp.) active dry yeast
- 240 ml. (1 cup) water
- 50 grams (1/4 cup) sugar
- 45 ml. (3 tbsp.) vegetable oil
- 2 large egg yolks
- 8 grams fine salt
For brushing and decoration:
- 1 beaten egg
- Sesame or poppy seeds
- In a bowl of a mixer with a dough hook, put flour, yeast, water, sugar, oil, egg yolks and salt and knead for 10-12 minutes until soft dough forms.
- Transfer the dough onto a lightly floured work surface and form a ball shape.
- Put the dough in a lightly greased bowl, cover and let rise at room temperature for about an hour or until it doubles in volume.
- Transfer the dough to a floured surface and divide into 12-15 pieces.
- Create a long roll from each part of the dough and then wrap it around itself, creating a knot.
- Place the rolls on a baking paper-lined oven tray.
- Cover and let rise for 35-45 minutes or until the rolls almost doubled their volume.
- Preheat oven to 170c degrees.
- Gently brush the rolls with beaten egg and sprinkle with sesame seeds or poppy seeds.
- Bake for 15-20 minutes or until golden.
- When the rolls are ready, cover them (in the pan) with a towel and allow to cool at room temperature.
- Serve the rolls on the day of preparation.
- If you want to keep the rolls for longer time, freeze it in an airtight bag and slightly heat before serving.
Photo: Natalie Levin