Dinner rolls

Votes: 1

Time: 17 hours 40 minutes
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 696, total fat 63 G., saturated fats 6 G., proteins 4 G., carbohydrates 30 G., fiber 1 G., cholesterol 6 mg, sodium 181 mg, sugar 6 G.

Bake these soft buns for the holidays and serve them instead of regular bread. This simple recipe makes it easy to find time for them, as the longest proofing time for the dough is overnight in the refrigerator, meaning you can knead it ahead of time. Remove the buns from the refrigerator a couple of hours before dinner and bake just before serving. The dough for each bun is rolled into a log, resulting in not only fluffy but also slightly flaky buns.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2/3 cup whole milk
3 tablespoons of sugar
3 tbsp. confectionery fat
1 teaspoon instant dry yeast
2 cups premium flour
0.5 tsp coarse salt
0.5 tsp baking powder
1/8 tsp baking soda
Vegetable oil to grease the bowl
1 tbsp salted butter, melted

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: yeast dough, milk, margarine

Cooking the dish according to the recipe:

Combine the milk, sugar, and shortening in a small saucepan and heat over medium heat, stirring to melt the shortening. Pour into a bowl. Set aside and let cool to about 50°C.
Sprinkle the warm milk mixture with yeast, then add 2/3 cup flour. Stir until there are no lumps and the mixture resembles pancake batter. Cover with a towel or plastic wrap and let rise in a warm place for 2 hours.

Add salt, baking powder, baking soda, and 1/3 cup of the remaining flour to the yeast mixture. Mix thoroughly and add the remaining 1 cup of flour, 1/3 cup at a time, mixing well after each addition. Once all the flour has been added, begin kneading the dough with your hands, kneading for a couple of minutes until it becomes smooth and elastic. Lightly oil a bowl, place the dough in it, and turn it over to coat with oil.
Cover with a towel or plastic wrap and refrigerate for at least 12 hours and up to 24 hours.
Place the dough on a work surface and use your hands to form it into a 0.5 cm thick rectangle, approximately 30 x 35 cm in size. There is no need to flour the work surface; simply lift the dough periodically as you shape it.
Cut the rectangle into 4 equal strips crosswise, then cut each of these strips into 2 equal pieces, for a total of 8 pieces. Starting from the shorter side, roll it tightly into a log. Pinch the edges to seal.
Place each bun, seam side down, in a 9-inch (22-cm) round cake tin. (7 buns in a ring around the edge of the tin, like the divisions of a clock face, and 1 bun in the center.) Cover tightly with a towel or plastic wrap and let rise until the buns have almost doubled in size, about 2 hours.
Meanwhile, preheat oven to 200°C.

When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.
Bake the buns until golden brown, about 15 minutes. Brush with melted butter and serve immediately.