Nothing beats a hot, super soft, soft and melt-in-your-mouth homemade dinner rolls. No more rolls purchased at the store!

Light rolls for dinner - nothing beats hot, super soft, airy, mouth-melting homemade evening rolls. No more rolls purchased at the store!

You can find me next to this hot cast iron skillet in the filling Best Dinner rolls for the rest of your life.

Light rolls for dinner - nothing beats hot, super soft, airy, mouth-melting homemade evening rolls. No more rolls purchased at the store!

The type of rolls for dinner where you store the whole pan, spread more butter and eat all 10 in one sitting while hot.

Light rolls for dinner - nothing beats hot, super soft, airy, mouth-melting homemade evening rolls. No more rolls purchased at the store!

Then do not be ashamed of it.

Light rolls for dinner - nothing beats hot, super soft, airy, mouth-melting homemade evening rolls. No more rolls purchased at the store!

Light rolls for dinner

yield: 10 servings

Preparation time: 3 hours

Cooking time: 25 minutes

Total time: 3 hours 25 minutes

Nothing beats a hot, super soft, soft and melt-in-your-mouth homemade dinner rolls. No more rolls purchased at the store!

bread

Light rolls for dinner

3 hours25 minutes

Chonga Ree

Component:

  • 3/4 cup whole milk (105-110 degrees Fahrenheit)
  • 1 1/2 teaspoons active dry yeast
  • 2 tablespoons sugar, divided
  • 1/3 cup unsalted butter, at room temperature
  • 2 tablespoons freshly chopped rosemary, divided
  • 1/2 teaspoon kosher salt
  • 1 large egg at room temperature
  • 2 3/4 cups flour for each purpose, divided
  • 1 tablespoon unsalted butter, melted

Arrival instructions:

  1. Mix milk, yeast and 1 tablespoon sugar in a small bowl; Leave until foamy, about 5 minutes.
  2. In a bowl of an electric mixer with a paddle connection, beat butter, a tablespoon of rosemary, salt and the rest of a tablespoon of sugar on medium speed until a light and fluffy mixture is obtained, about 2 minutes. Beat in egg until well combined. Whisk the yeast mixture and 1 1/2 cups flour until smooth overnight.
  3. Using the dough hook, gradually add the remaining 1/4 cups of flour, 1/2 cup at a time, until a soft, smooth dough ball is formed. The dough should feel elastic and slightly sticky to the touch. Increase the speed to medium-high and beat for 3 minutes.
  4. Lightly oil a large bowl or coat with Teflon spray; Place the dough in a bowl, turning into a icing. Cover with a clean towel and let stand in a warm place until the dough doubles in volume, about 30 to 45 minutes.
  5. Gently empty the dough by punching it down. 10-inch rope rollers; Cut into 10 1-inch pieces, fasten each piece to a disc, then shape into a ball.
  6. Lightly oil a 10-inch cast iron skillet or float with a non-stick spray. Place dough balls into the prepared pan; Brush the top with melted butter and sprinkle with the remaining spoonful of rosemary. Cover with a clean towel and place in a warm place until the dough doubles in volume, about 30-45 minutes.
  7. Preheat oven to 375 degrees F. Place in oven and bake until golden, about 20-24 minutes.
  8. Serve hot.