A light, fluffy, flavorful dinner roll that is simple and quick to create. These rolls were started at 3:30 p.m. and out of the oven ready to eat by 6:30 p.m. and that includes the two hours for the dough to raise.
4 cups all-purpose flour
2 tablespoons bulk yeast or 2 packets of yeast
1/2 teaspoon salt
1 cup milk
1 cup water
1/2 cup sour cream
1/2 cup sugar
1 tablespoon wheat gluten
In a large bowl add the flour, yeast, salt, and wheat gluten. Whisk together and set aside.
Warm milk, sour cream, and water in a small saucepan on low. Use your finger to check the temperature: if it feels cool, continue to warm. If it feels hot to the touch, cool it down a bit. The perfect temperature lukewarm.
Whisk the milk, water and sour cream in the saucepan until smooth. Then pour it into the dry ingredients.
Gently fold the wet ingredients into the dry ingredients.
When the ingredients are mixed, the dough should be wet and sticky, like this:
Cover the bowl of dough with wax paper or beeswax cloth wax-side down (something non-stick or easily washable) and place the bowl in a warm place for the dough to rise for about 2 hours.
When it is ready, the dough will be light and bubbly.
Next, place the dough onto a heavily floured surface. Sprinkle some flour on top and coat your hand with flour. Then give the dough a couple of turns to mix in some of the flour to make it easier to handle.
Turn on your oven and heat it to 400 degrees.
Pinch off pieces of dough about the size of your palm and shape into a ball. Then place the balls of dough onto a baking sheet lined with baking parchment.
Let the dough rise again while the oven warms to 400 degrees. This should only take about 10 minutes. When the oven is ready, place the baking sheet of dough in the oven and bake for about 15 minutes or until golden brown.
Remember, the secret to light, fluffy rolls is a wet, sticky dough that is barely worked. 🙂
Keywords: feather-light dinner rolls