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Steam-Baked Dinner Rolls

Name: Steam-Baked Dinner Rolls
Prep time: 180 min
Cook time: 15 min
Total time: 195 min
Ingredients: 3 cups (420g) of all-purpose flour; 1 cup (240g) of lukewarm milk; 0.25 cup (50g) of sugar; 1 large of egg, beaten; 2 Tbsp of unsalted butter, melted and cooled; 1.5 tsp of dry instant yeast; 1 tsp of kosher salt; 2 Tbsp of plain bread crumbs

Louiie Victa

September 7, 2023

There’s nothing quite like fresh baked dinner rolls to accompany a weeknight meal. With the addition of steam in the Anova Precision Oven, this recipe produces a pillowy soft, moist, slightly sweet, and buttery roll that is very easy to make. Notes: If you’d like, you can proof the dough in the Anova Precision Oven. Turn off Sous Vide Mode and set the oven temperature to 77°F (25°C) with 10% steam and rear heat. Keep an eye on the dough as it will rise more quickly in the oven than on the counter at room temperature. After further testing, this recipe has been modified to increase the proofing times in steps 3 and 4.

Serves

Prep Time

03:00

Cook Time

00:15

3.67 (6)

3611

Ingredients

3 cups (420g)

all-purpose flour

1 cup (240g)

lukewarm milk

¼ cup (50g)

sugar

1 large

egg, beaten

2 Tbsp

unsalted butter, melted and cooled

1.5 tsp

dry instant yeast

1 tsp

kosher salt

2 Tbsp

plain bread crumbs

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Steps

1. Start Dough

In the bowl of a stand mixer fitted with the paddle attachment (see note), combine the flour, milk, sugar, egg, butter, yeast, and salt. Mix on low speed until a sticky dough forms, about 30 seconds.

2. Knead

Switch the paddle out for the dough hook. Knead on medium-low speed until the dough is smooth and elastic, about 10 minutes. The dough will still be quite sticky.

3. First Rise

Transfer the dough to an oiled bowl. Wrap the bowl with plastic to keep the dough from forming a skin. Place the bowl in a warm area (see note) and let rise until doubled in size, about 90 minutes at 70°F (21°C).

4. Punch Down and Shape

When the dough has doubled in size, deflate the dough by punching it down. Using a bench scraper or a knife, divide the dough into 2 equal parts. Roll each dough into a log and cut into 6 individual pieces. Shape each piece of dough into a ball by rolling on a lightly floured surface. Transfer rolls to a sheet pan, spacing them evenly. Cover the sheet pan with a damp kitchen towel and let the dough rise until doubled, about 1 hour and 15 minutes at 70°F (21°C).

5. Preheat Oven

Rack

Sous Vide Mode: Off

Steam: 100%

Temp: 375°F

Heat: Rear

6. Top with Breadcrumbs

Once the rolls have risen, sprinkle the breadcrumbs over the top of each roll.

7. Steam Bake

Rack

Let the rolls bake with steam until risen, 5 minutes.

Sous Vide Mode: Off

Steam: 100%

Temp: 375°F

Heat: Rear

00:05 Timer

8. Continue to Bake with Dry Heat

Rack

Continue to bake without steam until the rolls are golden brown, 8 to 10 minutes.

Sous Vide Mode: Off

Steam: Off

Temp: 375°F

Heat: Rear

00:08 Timer

9. Serve

Remove from the oven and let cool for at least 15 minutes before serving.

14 Comments

Marie B

This formula is almost identical to one I have used for years. This includes the mixing instructions. One difference is the amount of yeast 1.5 verses 2.25 tsp. The second is the amount in a standard packet of yeast. The slow proofing can also be attributed to the mixing method and temperature of ingredients. my mix

I found the recipe too sweet for a normal dinner roll in Canada. It was moderately dense, but acceptable.

Eric Hulbert

Anyone have a good way to warm them up?

Anova

Oh yes! Reheating soft rolls in the APO at 275/50% steam with rear element. Just a couple minutes.

Eric Hulbert

thank you.

Suyi Liu

I am wondering what will be the result if you didn’t preheat the oven? Just increase the steam time to include the preheating time. That might give the dough more time to rise.

Anova

the rolls would not rise as much if you started from a cold oven

Anova Food Nerd

Same here. They were good but a little dense. Weight would be helpful vs volumetric measure as well.

Tori Amundson

Any chance you could repost this recipe using weight instead of volumes? It’d be far easier to get the flour amounts right that way! :)

Louiie Victa

Hi! It is supposed to yield a light and fluffy end product. Since the weather is getting cooler, you can add a little bit more time in the proofing stage as well as after the rolls are shaped. This gives the yeast a little more time to become active and create enough gas to lift the dough. Hope that helps! Good luck!

KBarry

Rolls were really dense. Wondering if something went wrong or it’s just a heavier dough. Was imagining them to be light and fluffy.