Sweet Dinner Rolls (Challah ‘bout that)
This is a variation on my other Dinner Rolls Recipe. These dinner rolls are a cross between white dinner roll and Challah, the traditional Jewish bread.
When I made this recipe it came out more dough than I thought it would. So I decided to experiment and used my soufflé ramikans for the left over dough. The rolls made in the ramikans came out just as fluffy and golden brown as the ones in the baking dish did,
- 1 Tbsp Active Dry Yeast
- 1/2 Tbsp White Sugar
- 2 Tbsp honey Creamed of liquid
- 1/2 Cup warm water
- 1/2 Cup Warm milk 2% or skim
- 1 Large Egg
- 2 Tbsp Shortening or Vegetabke oil
- 1 Tsp salt
- 3 Cups all purpose flour
- 1 Tbsp Butter Melted
In the bowl of a standing mixer (or a large bowl, if mixing by hand), stir the yeast and sugar into the warm water and let it sit until dissolved (about 10 minutes) In a separate bowl, whisk together the milk, egg, oil, honey, and salt. Add this to the yeast mixture and stir until combined. Add all the flour and stir until it forms a smooth airy dough.
Knead by hand against the counter, for 8-10 minutes, until smooth but slightly tacky. It should spring back when poked.
Cover the mixing bowl and let the dough rise in a warm spot until doubled in bulk, about an hour.
Dust your work surface with a little flour and turn the risen dough out on top. Divide the dough into 12 pieces with a bench scraper. To shape into rolls, tuck the edges underneath to form a plump little package, then roll the dough against the counter or between your palms until round.
Spray a 9x13” glass baking dish with nonstick coating. Arrange the rolls inside the pan spaced a little apart. Let the rolls rise until they look pillowy and fill the pan roughly 60 minutes. While the rolls are rising, pre-heat the oven to 375°F.
Melt the butter and brush it over the risen dinner rolls. This helps the tops to brown and keeps the crust soft.
Bake the rolls until golden, 15-18 minutes. I usually turn the oven down to 350° after about 10 minutes. If the rolls are browning faster on too than they a on the sides, I will turn the oven down to 335° after 15 minutes.
If you have leftover dough after filling your baking dish, try this neat trick. I make the same size dough balls and put them in a 6 oz soufflé ramikan. The bake time is exactly the same as the bake time for the rolls in the baking dish.
1. I don’t actually use a separate bowl in step 1. I just wait about 10 minutes then add the rest of the wet ingredients, stir, then add the salt honey and shortening, stir, then add the flour about ½ to 1 cup at a time. 2. After 2 cups of flour are in, I remove the dough from the bowl and add the last cup as I knead the dough. This saves time and is easier than stirring, since I don’t use a stand mixer. 3. The images in this post are of a double batch of dough. To make this amount change the servings to 24. You will get about 24 rolls, unless you use my remikan experiment, which will yield about 18.