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DINNER ROLLS Dinner rolls
25 g butter
550 - 650 ml coarse wheat flour
250 ml milk
25 g fresh yeast
¼ tsp salt
1 tsp honey or sugar
for brushing:
1 egg or milk
suggestions for toppings:
anise seeds
fennel seeds
caraway seeds
sesame seeds
sunflower seeds
poppy seeds
rolled oats
rye flakes
chopped nuts (hazelnut, almond, walnut, pecan . . .)

Place the melted butter, the flour, the cold milk and the crumbled yeast in a mixing bowl of a heavy-duty tabletop mixer fitted with a dough hook. Knead for 13 minutes, add the salt and honey and knead for another 2 minutes. Now the dough is smooth and elastic.

Place the dough in a bowl, cover tightly, either with a damp cloth or plastic wrap, and let rise until doubled in size. Punch down the dough, pour it on a floured work surface and knead it gently for a couple of minutes. Let the dough rest for about 5 minutes to relax the gluten.

Cut the dough in pieces, each weighing about 30 - 55 grams, and form the pieces into variously shaped rolls (see the diagrams below). Place the rolls on a baking sheet covered with parchment paper. Cover the rolls with a damp towel and let rise for about 30 - 50 minutes, or until about doubled in size.

Brush the rolls with egg or milk. For added flavour and garnish, sprinkle the tops with the toppings of your choice (see the list above). Bake at 225 °C for 7 - 20 minutes, or until the rolls are golden brown. Cool the rolls on a wire rack, covered loosely with a towel.


Forming of various rolls:

Spiral

Figure 1 Arrow Figure 2

Roll a piece of dough into a long, even rope.
Wind the rope into a spiral shape.


Palmier

Figure 1 Arrow Figure 2

Roll a piece of dough into a long, even rope.
Coil the ends of the rope towards the centre to form two spirals.


Knot

Figure 1 Arrow Figure 2 Arrow Figure 2

Roll a piece of dough into a long, even rope.
Tie the rope into a knot by pulling the ends through a loop.


Harvest roll

Figure 1 Arrow Figure 2 Arrow Figure 3

Form a piece of dough into 8 to 10 cm long roll with tapering ends. Cut three snips along the top with scissors.


Tourelle

Figure 1 Arrow Figure 2

Roll out a piece of dough and cut out three circles, each one smaller than the other. Place the circles on top of each other.


Parker house roll

Figure 1 Arrow Figure 2 Arrow Figure 3

Roll out a piece of dough into a thick circle about 8 cm in diameter. Make a sharp crease in the centre or the circle with a back of a knife. Roll the other half of the circle slightly flatter and fold it over the thicker half, to form a semicircle. Press with your hand to seal.


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