Milk Dinner Rolls
Milk Dinner Rolls
Rating: (1 rated)
  • 3/4 cup (180 ml) warm milk
  • 2 tbsp (30 ml) sugar
  • 2 tsp (10 ml) instant dry yeast
  • 2 tbsp (30 ml) olive oil
  • 1 2/3 cups (400 ml) unbleached all-purpose flour
  • 1/2 tsp (2.5 ml) salt
  • olive oil for brushing
  • Preparation
  • Pour the milk into a measuring cup. Add the sugar and yeast. Stir and let rest for 5 minutes or until bubbles form on the surface. Add the oil.
  • In a bowl, combine the flour and salt. Add the milk mixture, stirring vigorously with a wooden spoon until the dough starts to form into a ball.
  • On a floured work surface, knead the dough for about 5 minutes or until completely smooth. Form into a ball and place it in a clean, lightly oiled bowl. Cover with plastic wrap. Let the dough rise in a warm and humid place for about 2 hours (read the note) or until it doubles in size.
  • Butter and flour a 11 x 8-inch (28 x 20 cm) baking pan.
  • Cut the dough into 12 pieces. Shape each piece into a ball, rolling it between the palm of your hand and the work surface. Place the rolls in the baking pan, spacing them evenly. Cover with plastic wrap. Let rise for about 1 hour in a warm and humid place (read the note) or until the rolls double in size.
  • With the rack in the middle position, preheat the oven to 375 °F (190 °C).
  • With a brush, cover the rolls with the oil. Bake for about 25 minutes or until the rolls are golden brown. Let cool.
  • The rolls will keep for 2 to 3 days in an airtight container at room temperature.
  • Description
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