Saturday, August 1, 2009

Dinner Rolls comes in different shapes and sizes

Ever expereinced aroma of freshly baked bread, nothing can beat it yeh ? This recipe has been long over due. This is the most basic dinner roll recipe and if followed correctly yields excellent result. I will be teaching this recipe in the very first class of the baking course I am conducting from next week. Which reminds me of very important milestone I am planning to achieve - conducting 5 day long course. I will write a complete post on this topic with details along with tips and pictures.

Coming back to dinner rolls, they are a good start if you are yet to break your yeast-fear. If you can make them perfectly after couple of tries then you are ready to take on almost all yeast based recipes. Couple of pointers about yeast :
  • Make sure you buy a good quality brand
  • You can use any of the types of yeast, granular or instant. I personally prefer granules due to the fact that it can be verified for its effectiveness before it is incorporated into the dough (more on this later)
  • Always use luke warm liquid while making yeast doughs since too cold or too hot can kill the yeast and affects the fermentation process
  • Dough should be kept in a warm place to rise, it can be placed near a stove, a warm oven or on a kitchen slab depending on the weather conditions.
  • Tradition continues, this post goes to YeastSpotting - monthly event run by Susan.


Flour 2 ¼ cup

Butter or Ghee (clarified butter) melted 2 tbsp

Salt ½ tsp

Sugar 2 tbsp

Yeast 1 tsp

Sugar 1 tsp

Luke warm milk to make dough about 1 cup


  • Mix yeast, 1tsp sugar into 1/8 cup luke warm water until frothy for about 5 minutes.
  • Mix sifted flour, ghee, salt, sugar and yeast mixture preferably in a food process with dough attachment.
  • Slowly add in milk and mix to form dough. The dough should be sticky and out of control at this stage. Remember, we are aiming for sofer dough to yield soft light rolls.
  • Turn it on floured surface and knead with palms of hands for 5 minutes until dough is soft and smooth.
  • Put the dough in a lightly oiled bowl and keep it covered in warm place for an hour to rise.
  • When the dough has double in size, punch it down, shape into dinner rolls, place them on greased baking tray and let it rise again for 30 minutes covered in a warm place.
  • Brush with beaten egg, sprinkle sesame seeds.
  • Bake in a pre-heated oven for 15 minutes at gas mark 6.
  • Brush with butter immediately after taking them out from oven and cover for 10 minutes.


  1. I love the different shapes you have put on these rolls. Best of luck with the class!

  2. Hey apia,
    Grab your award at:

  3. Hello Nadia ! Your blog come to my knowledge just before two days,its really interesting & helpfull as i m too very fond of baking,If u remember ur last office in Karachi Folio:), & ur colleague Asim.A.Khan,I m his sis & he told me about ur blog & praise a lot.. hope to see some new recpies soon:)

  4. hi, yes ofcourse i know Asim, he told me about you. Thanks for liking my blog, i hope you try out all recipes, yes more recipes are coming.

  5. My son loves donuts & in a day or so i ll try ur recpie:) hope it will work great


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