Small Batch Dinner Rolls

Small Batch Dinner Rolls made from scratch, so soft, fluffy and easy to make at home with just a few simple ingredients. These bread rolls are the best you can get, they are so light and pillowy, you won't believe you've made them with so little effort and preparation. It might be a small batch, but it is so delicious!

Yield

6 servings

Ingredients

Copy all ingredients

500 g (1 lb) strong white bread flour
2 tsp dried fast-action yeast
Fresh live yeast dissolves at temperatures between 95°F-100°F (35°C-37°C) Dry yeast dissolves at temperatures between 105°F-115°F (40°C-46°C)
1 tbsp granulated sugar
2 tsp salt
300 ml (1 cup) milk
1 tbsp olive oil
50 g (2 oz) butter at room temperature
1 egg Egg
to brush

Instructions

Warm up the
milk
(do not boil), add the yeast, sugar, and one tablespoon of flour, and set aside until the yeast mixture is foamy and bubbly.
In a separate bowl, sift the flour, add the
salt
, butter and yeast mixture once is ready.
Knead gently for at least 5 minutes until you get a smooth and elastic dough that does not stick to the bowl.
Shape the dough into a ball, brush with the
olive oil
, cover the bowl with cling film and leave to proof for at least 1 hour in a warm place or until it doubles its size.
Shape the dough into a sausage and divide it into 6 balls. Transfer the balls to a baking tray lined with non-stick paper, or a baking dish greased with oil or butter. Leave to proof again for 30 minutes to an hour, until the rolls are sell risen.
Preheat the oven to 200 degrees Celsius (390 degrees Fahrenheit).
Beat the
egg
, then brush the rolls with the
egg
.
Place the tray or dish on the middle rack in the oven and bake for 15-20 minutes until the rolls are a golden brown colour and well fluffy.