Dinner Rolls 101

Louiie Victa
Louiie Victa
August 10, 2020
There’s nothing quite like fresh baked dinner rolls to accompany your weeknight meal. With the addition of Steam from the Anova Precision Oven, this recipe produces a pillowy soft, moist, slightly sweet and buttery roll that is very easy to make. Guaranteed you’ll be reaching out for seconds.
Serves
6
Prep Time
01:45
Cook Time
00:15
Dinner Rolls 101
3.5 (2)
609
Ingredients
3 cups
All Purpose Flour
¼ Cup
Sugar
1 tsp
Salt
1 cup
Lukewarm milk
1
Egg, beaten
2 Tbsp
Butter, melted
1.5 tsp
Instant Dry Yeast
¼ cup
Breadcrumbs
Steps

1. Mix dry and wet ingredients.

1. In a big bowl or in a stand mixer, combine flour, sugar and salt. 2.Pour in liquid ingredients: milk, melted butter and beaten egg. Make sure the milk is not too hot as it will kill the yeast. Run the stand mixer on low speed until ingredients are combined.
Mix dry and wet ingredients.

2. Add yeast and knead.

3. Add the instant yeast and mix on low speed until a sticky dough forms. 4. Switch to a dough hook and knead in mixer for about 3-5 minutes. If mixing by hand, turn the dough onto a lightly floured surface and knead until it becomes smooth and elastic (about 5-10 minutes).
Add yeast and knead.

3. First rise.

5. Form the dough into a ball and place in an oiled bowl. Wrap the bowl with plastic to keep the dough from forming a skin. Place the bowl in a warm area and let rise until doubled in size, about 45 minutes to an hour in room temperature. NOTE: In cooler climates, you can also proof in the Anova Precision Oven at 75 degrees F, 10% steam.

4. Punch down dough and shape into rolls.

6. When dough has doubled in size, deflate the dough by punching it down. Using a bench scraper or a knife, divide the dough into two equal parts. Roll each dough into a log and cut into 6 individual pieces. 7. Shape each piece of dough into a ball by rolling on a lightly floured surface. Transfer rolls to a sheet pan and line them up evenly spaced to allow for a second rising. 8.Cover sheet pan with a wet kitchen towel and let the dough rise until doubled for about 45 minutes. 9. While waiting, preheat the Oven at 375 F, 100% steam.
Punch down dough and shape into rolls.

5. Preheat.

Sous Vide Mode: Off
Steam: 100%
Temp: 375°F
Heat: Rear

6. Sprinkle with breadcrumbs before putting into Oven.

10. When dough has doubled in size, it is ready to bake in the Oven. Sprinkle bread crumbs on top of each one before placing on the middle rack.
Sprinkle with breadcrumbs before putting into Oven.

7. Bake with steam.

11. Bake the rolls in the Oven at 375 F, 100 % Steam for 5 minutes. The steam will provide Oven spring and will allow the dough to rise.
Bake with steam.
Sous Vide Mode: Off
Steam: 100%
Temp: 375°F
Heat: Rear
00:05 Timer

8. Bake with dry heat to golden brown.

12. Bake for an additional 10 minutes at 375 F 0% steam until the rolls are golden brown.
Bake with dry heat to golden brown.
Sous Vide Mode: Off
Steam: Off
Temp: 375°F
Heat: Rear
00:10 Timer

9. Remove from Oven.

13. Remove from Oven and serve while hot!
Remove from Oven.
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