DINNER ROLLS 2 Ways

This Dinner Rolls Recipe is perfect for holiays, but no matter the time of year, these rolls are my go-to any time I need a dinner roll. They’re the greatest hits of rolls and are so much more than just a mop for your gravy. One is a crusty rustic roll made with a poolish and the other is a soft and luxurious squishy milk bun with tangzhong. Both are the best dinner rolls that I know how to make and both will be a total knock out on your holiday table (or anytime).

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RECIPE:

💥When making doughs, I STRONGLY discourage volumetric (cups/tbsp) measurement.
The weights shown below are accurate. The volumetric measurements are approximate.

FOR THE CRUSTY ROLLS

POOLISH
110g WATER or rough 1/2C
110g AP FLOUR or rough 3/4C.
1 small pinch yeast (20-30 granules)

DOUGH
210g WARM WATER or rough 3/4C. Plus a tablespoon
2g YEAST or 1/2 TSP
ALL POOLISH
260g AP FLOUR or 2 1/8 C.
35 WHOLE WHEAT FLOUR or 1.4C.
8g SALT 1.5 TSP (kosher)

1. Combine the flour, water and yeast for the poolish, let ripen on counter for 6-20 hours. More time=more yeasty flavor)
2. Once poolish is ripe and bubbly, combine water, yeast, ap flour, whole wheat flour, salt and mix with spoon until combined, then switch to mixing by hand (make sure your hand is wet)
3. Wrap or cover and ferment 30 minutes
4. After 30 minutes, fold as seen in video 1 time
5. Ferment for 90 more minutes, then flip out onto floured work surface
6. Divide into 9 70g pieces and shape as seen in video, place on lightly floured parchment
7. Cover shaped rolls with sheet tray and proof on counter for 90 mins.
8. Score with scissors and bake at 465 with steam as seen in video for 18-22 minutes
(bake times will vary widely based on your oven


FOR THE SQUISHY MILK BREAD ROLLS

MILK PASTE OR TANGZHONG STARTER
45g MILK or rough 1/4C.
45g WATER or rough 1/4C.
15g AP FLOUR 2 TBSP

DOUGH
325g AP FLOUR or 2 2/3C
50g SUGAR or 1/3C.
5g YEAST or 1 TSP
110g WARMISH MILK (86F) or 1/2C.
8g SALT or 1.5 TSP (kosher)
1 EGG
60g SOFTENED BUTTER or 3 TBSP

EGG WASH (1 Egg + 1 TBSP milk stirred together)

1. Bring the 45g milk and 45g water to a simmer, whisk in 15g AP flour
2. Cook this paste stirring constantly for 30 seconds until no longer lumpy and it has become thickened, set aside to cool 10 minutes
3. In stand mixer bowl combine milk, yeast, sugar, egg, flour, tangzhong starter, and mix on medium low speed until combined
4. Slowly add in softened butter 1 small piece at a time until creamed into dough
5. Mix on high speed for additional 1 minute and then let rise on counter for 90ish minutes covered.
6. Divide into 9- 75g dough balls
7. Roll tightly and place seam side down spread 3x3 pcs in an 8"x8" cake pan (about 3 inches deep)
8. Cover and let proof on counter for 90 more minutes or roughly 2 to 2.5 times larger
9. Brush with eggwash ( 1 egg plus 1 tbsp milk stirred together) and bake at 350 for 20-20 minutes (bake dark)
Brush rolls with melted butter when they come out of oven


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JOYCE CHEN SCISSORS: https://amzn.to/3kkb1JR
HALF SHEET PAN + RACK: https://amzn.to/34v7CSC
BOOS BLOCK CUTTING BOARD: https://amzn.to/341OgnD
SILICON BRUSH: https://amzn.to/3kgO7mp

**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!

#dinnerrolls #holidayrolls #milkbread #lilsquishy #gravymop #milkbun #tangzhong

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