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Soft Dinner Rolls

Updated: Jan 7

Nothing goes better with a bowl of homemade soup, than a steaming hot dinner roll fresh from the oven.

As if they weren't good enough to begin with, the addition of dehydrated milk powder and instant potato flakes makes these pillowy soft and divine.

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11 g instant yeast

113 g water

454 g whole milk

21 g granulated sugar

43 g butter, softened

1/2 Tbsp salt

1 Tbsp powdered milk

2 Tbsp instant potato flakes

600 g bread flour

200 g whole wheat flour

In a Kitchen Aid mixer, hydrate the yeast in the water. Add the milk and sugar. Add the remaining ingredients and knead with the dough attachment for 5 minutes. Hydration levels vary in different brands of flour, so adjust moisture as needed. Once it begins to knead, touch the dough. If it's very sticky, add a few tablespoons of flour. If it's too dry for all of it to become one solid ball of dough, add a tsp or so of water. Once the consistency is correct, let the dough rest at room temperature, covered, for 45 minutes or till doubled in size.

Preheat your oven to 350°F / 176°C and line a baking tray with a silpat liner or baking paper.

To divide the dough, a dough cutter and scale are important tools to easily separate equal sized portions of dough. If you don't have these, you can pull the dough apart with your hands and eyeball it. For small rolls, aim for golf ball size portions; for large rolls, aim for tennis ball sized portions. Keep in mind that during the 2nd rise and baking, the dough will grow about 50% more.

Once divided, you're ready to shape the dough. Grab a ball of dough and stretch it from the sided inward, pushing the dough towards one spot in the center till it is tight around the surface but not beginning to tear. This tension helps the dough to retain it's round shape during baking. If you went too far and it's torn, leave it to rest and start over after doing the rest. Push the edges together to help seal them in place, and place the roll round side up (seam on the bottom) on your prepared baking sheet. Continue with the rest of the dough. I usually get between 18-24 dinner rolls, depending on size.

Cover and let rise at room temperature for 30 minutes.

Bake 30 minutes or till golden brown and an internal thermometer reads 190°F.

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