Dinner rolls were pretty much non-existent in my childhood. We had no need for them… we’d have chappatis, bhakharis, pudas, dhosa or the like. Besides which, we never ate a meal of, say, quiche or casserole or soup which begs for simple, soft, warm rolls of baked wheat.
But when I saw this recipe on AllRecipes.com, I couldn’t resist. Simple, quick, and best of all, picture perfect when set on the table.
They’ll ask you if you bought them, and you can shake your head, smiling, “Nope! Homemade!”
Makes 4 large rolls, or 6 medium rolls
1 teaspoon active dry yeast
2 tablespoons warm water (110 degrees F to 115 degrees F)
1/2 cup warm milk (110 to 115 degrees F)
1 tablespoon canola oil
1 tablespoon sour cream
1 tablespoon sugar
1/4 teaspoon salt
1 3/4 cups all-purpose flour
Preheat oven to 170ºF.
Dissolve yeast in water, letting it foam at the top.
In a medium bowl, combine milk, oil, sour cream, sugar and salt.
Add flour in 1/3 increments, mixing with a wooden spoon. Dough will be VERY sticky.
On a well floured counter, knead dough until smooth and elastic.
Grease the inside of bowl with oil, place dough in it and flip once to oil both sides. Cover with a thin cloth. Turn off oven and let dough rise for an hour or until doubled in size.
Preheat oven to 350ºF.
Punch down dough and on a floured counter, knead for 5 minutes, adding flour if it gets sticky.
Divide dough into 4 or 6 pieces, roll and place on greased cookie sheet. Cover and let it rise at room temperature for approximately 20 mins.
Bake on middle rack for 25 -30 minutes or until golden brown.
Cool slightly (about 5 minutes) on wire rack, but then wrap in towel to keep warm.