Crusty on the outside, cloud-like on the inside. Isn’t that what you look for in a dinner roll? So much the better when they’re warm, right out of the oven. Slice it open and a plume of steam puffs out and the aroma is just overwhelming. Yeah, I have a thing for bread. A love thing…
The good news is that with the use of active dry yeast and the dough hook of a stand-mixer, these rolls are easy (and fun) to make!
A Note About this Recipe: I’ve indicated a special technique in the recipe that is totally optional. If you like your rolls crispy on the outside (like I clearly do), then I recommend including an oven safe dish filled with ice cubes on the bottom rack of your oven while you bake the bread. This technique allows steam to release as the bread is baking which gives it a real “french bread experience” (read: crunch).
If you’re not a dinner roll person, this recipe will also yield 2 8-inch french loaves (pictured below). To do so, follow the steps through the first rest and rise. After the first rise, divide the dough in two. Roll out each half into 2 large rectangles. Roll the rectangles “jelly roll style,” folding the ends underneath. Place in lightly oiled 8-inch loaf pans. Gently score the loaf 3 or 4 times. Bake as instructed in recipe.
Crusty on the outside, cloud-like on the inside. Easy to make and delicious to eat. Everything you want in a good loaf of bread!
prep time does not include rising time ***After the first rise, divide the dough in two. Roll out each half into 2 large rectangles. Roll the rectangles "jelly roll style," folding the ends underneath. Place in lightly oiled 8-inch loaf pans. Gently score the loaf 3 or 4 times. Bake as instructed in recipe.
1 1⁄2 cups water (lukewarm)
1 tablespoon active dry yeast
2 tablespoons sugar
2 tablespoons olive oil
1 teaspoon salt
4 cups bread flour
In a large bowl of a stand-mixer, combine lukewarm water, yeast, and sugar. Gently whisk to fully combine and let stand for 10 to 15 minutes, or until yeast blooms.
With the dough hook attachment in place, set the stand-mixer to a low speed as you add oil, and salt.
Immediately start adding the flour 1/2 cup at a time, ensuring the flour is fully incorporated before adding more.
Once all the flour is slowly mixing in the stand-mixer, continue to mix at low speed for 10 more minutes, or until the dough is elastic but firm enough to pull away from the dough hook cleanly.
Lightly spray a large bowl with olive oil. Place dough in greased bowl, turning to completely coat the dough with the oil.
Cover with a light dishcloth or cheese cloth. Let rise in warm place until doubled (about 1 hour)*.
Once risen, punch the dough down and turn out onto floured surface.
Divide dough into 16 equal pieces and form into rolls.
Spray a baking sheet lightly with olive oil.
Place rolls onto greased baking sheet (separated with at least 2 inches of space between each roll).
Cover rolls with the cloth and let rise, once more, until doubled (about 30 to 40 minutes)*.
Prepare an oven safe dish by filling with ice cubes.
Preheat oven to 400 degrees.
Place the ice cube-filled dish on the bottom rack of the oven.
Place the dinner rolls on the top rack of the oven and bake for 18 to 20 minutes or until exterior is golden brown (or until bread sounds hollow when bottom is tapped).