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Dinner Roll Recipe

Ingredients

  • 1 1/2 - 2 C whole wheat pastry flour I know it's uncool to say it, but I'm not a fan of whole wheat flour. I used entirely all-purpose flour for the rolls.
  • 2 - 2 1/2 C all-purpose flour
  • 1 T active dry yeast
  • 3 T honey
  • 1 C tepid water 105° - 115° F
  • 1 C yogurt Robin used Greek style yogurt, as did I.
  • 1 T extra virgin olive oil
  • 1 1/2 t salt

Instructions

  1. If using both whole wheat and all-purpose flour, mix the two flours together in a bowl and set aside.
  2. In the bowl of a stand mixer, combine 1/2 cup flour (or flour mix), yeast, honey and tepid water.
  3. Stir well and let stand for 10 minutes, until bubbles form.
  4. With flat beater blade or a wooden spoon, stir in yogurt, extra virgin olive oil, salt, and 2 more cups of flour (or flour mix).
  5. Gradually mix in remaining flour until you have a soft dough that pulls from the sides of the bowl.
  6. Turn out onto a floured counter and knead by hand or use the dough hook attachment on an electric mixer. This should take about 5 minutes.
  7. Cover the bowl with a lid or a towel and let rise until the dough doubles in size, approximately 1 hour.
  8. Spray cupcake tins with non-stick baking spray or coat with melted butter.
  9. Break off pieces of dough and roll into balls that fill each cupcake slot. The balls should almost fill each depression. Both Hippo Flambe and Baking Bites go into detail about how to make sure that each roll is exactly the same size. I don't really care about homemade things all being the same size. I like that people can choose whether they want a bigger one or a smaller one.
  10. Cover with a clean, damp dish towel and let rise for 25 minutes. After rising, mine looked like the photo above.
  11. Bake at 375 F for about 20 minutes, until rolls are a deep golden brown on the top.
  12. Break one open and dig in!