How to Make Dinner Rolls | Bake It Up a Notch with Erin McDowell

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour provides more fiber and nutrients.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier with unsaturated fats, while margarine can be more budget-friendly.

Introduce the concept of dinner rolls and the equipment needed.

List the equipment: square baking pans, round baking pans, rectangular baking pans, baking sheets, bench scraper, bowl scraper, silicone spatula, pastry brush, parchment paper, scaling utensils, mixing bowl or electric mixer with dough hook.

Explain the difference between enriched and lean doughs.

Suggest using room temperature liquid instead of warm for making rolls ahead of time, and explain the benefits of overnight refrigeration for flavor.

After refrigerating overnight, bring the dough to room temperature for at least 30 minutes before shaping.

Combine dry ingredients: flour, sugar, salt, and yeast in a bowl.

Mix the dry ingredients together for a minute before adding wet ingredients.

Add butter and water to the dry ingredients and mix until a dough forms.

Knead the dough until smooth, either by hand or using an electric mixer.

Place the dough in a lightly greased bowl, cover it, and let it rise until it has expanded (bulk fermentation).

Explain the two stages of fermentation: bulk fermentation and the second rise after shaping.

After shaping, allow the dough to rise again before baking, covering it loosely if needed.

Discuss the importance of visual cues for dough rising, rather than strictly doubling in size.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens