As you know I love bread and today I propose you the dinner rolls, they are simply small round bread with a nice crumb very appreciated by the Americans and that we present for special occasions and that is part of the Thanksgiving menu.
Every year I prepare them for Thanksgiving, I take pictures of them today for dinner because my daughters love them and with the rest of the turkey we can make sandwiches. I highly recommend them!
You can bake these dinner rolls in a springform pan or as I do in a casserole dish, these quantities gave me 9 rolls.
This recipe is bread without kneading we obtain a little sticky dough but it is not very serious it is what will give us light rolls.
I was looking for a soft bread recipe, like sandwich bread, but with a brioche shape. I often look at English websites (because I’m fluent in the language of Shakespeare and it makes me work a little).
I came across this recipe for “French bread rolls”, which makes me smile because, in France, we rarely have this kind of dinner rolls, these rather soft and sweet bread for the meal For me, they should be reserved for breakfast, but it’s a personal opinion, each one does as he wants.
With these quantities, you can shape 12 to 16 small balls, it will depend on your pan. I’ve fiddled with the quantities a bit.
- 1 1/2 cups of warm water
- 4 1/8 cups of flour
- 2 rounded teaspoons of instant baker’s yeast
- 2 cups of white powdered sugar
- 2 cups of olive oil (or sunflower oil if you prefer a more neutral oil)
- 1.5 teaspoons of salt
- In the bowl of a food processor fitted with the mixer, place the flour, yeast, sugar, and water. Knead for 7 minutes, then add the salt and knead again until the dough pulls away from the sides of the bowl and forms a mass around the dough hook. It should remain sticky but not too much. Add a little flour if needed.
- Place the dough in a floured bowl and let rise until doubled in size (1 to 1 1/2 hours).
- Deaerate and shape into 12 (3 rows of 4) or 16 (4 rows of 4) small balls, which you will place as you go along in a square or rectangular dish, buttered and floured.
- Let rise again for about 45 minutes.
- Sprinkle with a veil of flour and put in a preheated oven at 180° and let cook for about 20 minutes.