Got rolls? Here’s the recipe for these typical soft, white dinner rolls from King Arthur Flour.
For harvest season, add these slightly sweet, light-gold rolls from King Arthur Flour to your bread basket for a tasty change of pace
And why just dinner? Enjoy them at breakfast and lunch, too.
WHAT’S A DINNER ROLL?
There are many different types of rolls, based on regional, national and other preferences–from the crisp French roll with a crisp crust like a baguette, to the hero roll, long and relatively soft for sandwiches.
The textbook dinner roll is a yeast roll with a soft, pull-apart interior and browned and a crisped exterior. The soft crumb enables sauces and gravies to be sopped up readily. Others enjoy them with butter.
Here’s an explanation of the differences, and recipes for nine types of dinner rolls, from King Arthur Flour.
RECIPE: PUMPKIN DINNER ROLLS
Prep time is 15 minutes to 25 minutes. Bake time is 24-26 minutes.
Ingredients For 24 Rolls
1. COMBINE all dough ingredients in a large bowl, mix and knead into a soft, smooth dough. You can use your hands, a stand mixer or a bread machine set on the dough cycle.
2. PLACE the dough in a lightly greased bowl and allow it to rise for 60 to 75 minutes, until it’s puffy (though not necessarily doubled in bulk). Gently deflate the dough, and transfer it to a lightly greased work surface.
3. DIVIDE the dough into 24 equal pieces. Round each piece into a smooth ball.
4. LIGHTLY GREASE two 9-inch round cake pans. Space 12 rolls in each pan. Alternatively, you can place all 24 rolls on a 9″ x 13″ sheet or baking pan.
5. COVER the pans and allow the rolls to rise until they’re crowded against one another and quite puffy, about 1-1/2 to 2 hours. Towards the end of the rising time, preheat the oven to 350°F.
6. UNCOVER the rolls and bake them for about 20 minutes. Tent lightly with aluminum foil and bake an additional 5 minutes or so, until the edges of the center bun spring back lightly when you touch it. A digital thermometer inserted into the middle of a center roll should register at least 190°F.
7. REMOVE the rolls from the oven; brush with melted butter if desired. After a couple of minutes, turn the rolls out of the pan onto a cooling rack.
8. SERVE warm. Store completely cooled rolls, well-wrapped, at room temperature for several days; freeze for longer storage.
 Stock up on pumpkin purée: We have a month’s worth of non-pie recipes for it. Here’s more about pumpkin purée from The Kitchn.
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