Wednesday, April 20, 2011

What to eat Wednesdays - Dinner rolls (breadmaker recipe)

I got this dinner roll recipe off my sister-in-law, Kim, after she served them with soup for dinner one night and I fell in love with them. It seems like every week I'm coming up with an excuse to make another batch.

Freshly baked dinner rolls

Soft white dinner rolls are delicious as is, or topped with butter and the spread of your choice.

For dinner my two favourite ways to eat them are dipped into soup, or piled high with my favourite Chargrilled capsicum and chickpea hamburger fixings. For the hamburger version of this bun, I double the size and bake them spaced apart so they end up flatter.

  • 3t breadmaker yeast
  • 300 mls water
  • 3c plain / all purpose flour
  • 2T sugar
  • 2T milk powder
  • 1t salt
  • 1T olive oil

1. Place ingredients in breadmaker in the order given and turn onto the 'dough' cycle.

2. When dough is ready, preheat oven to 180°C.

3. Place dough on a floured surface and cut it into 4, then cut those 4 pieces into 4 to make 16 buns in total.

4. Roll the buns in your hand and place them on a flat oven tray in 4 lines of 4 so they're all touching each other.

5. Bake at 180°C for 15-18 minutes, until lightly golden.

6. Serve warm, otherwise allow to cool and store in an airtight container.

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