Small Batch Dinner Roll Recipe - only makes 4 rolls! (2024)

FAQs

How do you divide dinner rolls? ›

Divide dough in half. On a lightly floured surface, roll one half into a 10-inch circle. Cut into 8 wedges. Starting at the widest end, roll up each piece, taking care to tuck the “tail” under when placing it on a baking sheet lightly oiled or covered with parchment paper.

Too much flour makes yeast dough too stiff to rise correctly. Be careful measuring flour. When flour is "scooped" into the measuring cup directly from the container, it compresses or becomes packed. This means you will be adding more flour than called for in the recipe.

All it takes is a small amount of dough enhancer per loaf to create a much lighter and fluffier result. Using a dough enhancer like Vital Wheat Gluten works to improve the texture and elasticity of the dough and elongate the strands of gluten. Doing so allows more room for the gas in the dough to develop and rise.

Too much flour results in a dry, crumbly dough that's unpleasant and difficult to work with. It doesn't stick to itself and tends to fall apart when kneaded.

When it comes to dinner rolls in catering, plan for 1-2 per person depending on the event type and menu. For a formal event, stick to 1 roll; for a casual one, offer 2. Don't forget to consider plate size and side dishes. It's better to have extra rolls than run out mid-event.

The more the yeast grows, the more gas forms in the dough. The more gas in the dough the fluffier the finished product will be. Now that you know the yeast is the rising (leavening) agent in the bread dough.

Does Rising Bread Affect Its Texture? For a fluffy bread texture, the key is to let the bread rise long enough.

Rolls that are not light and fluffy can be the result of using too much flour (not measuring the flour correctly, as we mention above), or not using the type of flour your recipe calls for. Another reason for dense tough rolls is overmixing, which will produce too much gluten.

Preheat oven to 375°F. Bake until golden brown, 20 to 25 minutes.

If your dough feels dense and tough to handle when you stop the mixer, it is a sign that it is becoming over-kneaded. Over-kneaded dough can become very hard to work with and produce a more flat and chewy bread.

Why do my dinner rolls taste bland? ›

Salt adds flavor to bread. If none or too little is used in a recipe, the bread will lack the right flavor and taste "bland." If you reduce the amount of salt, try adding some dried herbs to increase the flavor. Too much yeast in bread will give bread an off-taste.

There's something magical about the bread you get at your local bakeries - they're always sooo soft and fluffy. Many of these breads, especially packaged ones, are made with a ton of chemical additives such as calcium propionate, amylase, and chlorine dioxide which help keep them soft, light, and fluffy for days.

To get a lighter bread, strengthening of the dough is. highly important and it is done through kneading.

The effect of adding sugar to your bread dough

Adding up to 5% of sugar will speed up fermentation as it will feed the yeast in the initial stages before enzymes begin to break down the complex sugar molecules in the starches into simple sugars that the yeast can eat.

Dividing the dough marks the end of bulk fermentation.

First of all, you would not divide the dough if you were only making one loaf of bread. The dough can be divided by just eyeballing it. This works best at home and if you are only making two breads. Otherwise, scales should be used to achieve an even batch.

Using your sharp serrated knife, slowly and carefully slice through the center of the roll horizontally. Apply gentle pressure to avoid crushing the roll. Once you've made your initial cut, continue sliding the knife through the roll, maintaining a steady hand and even pressure.

Divide the dough in half, then in half again, and in half once more so you have eight pieces. Divide each of those eight pieces in thirds. Voilà — 24 rolls. Round each piece of dough into a smooth ball.

Turn the bread roll on its side, and use your bread knife to slice the top part off. Set the top part you just cut off to the side. This will become the lid for your bread bowl later on. Cut a circle inside the bread bowl, about ¼ to ½ inch (0.64 to 1.27 centimeters) away from the edge.