Dinner Roll Buns 24 rolls

Ingredients

Buns: 24 buns
1 tbsp instant dried yeast
55 g / 1/4 cup caster sugar
1/2 cup / 125 ml warm water
600 g / 20 oz bread flour (4 1/2  Cups to 5 cups ) extra for dusting (can use all purpose / plain flour if you like)
1/2 tsp salt
1 cup / 250 ml milk, lukewarm,
50 g / 3.5 tbsp unsalted butter, melted
2 eggs, at room temperature, beaten with fork

Brushing:

1 tbsp butter, melted

Instructions

Place the yeast and 2 teaspoons of the sugar in a medium bowl, then pour in water. Leave for 5 minutes until it froths.
Place flour, remaining sugar and salt in a bowl. Mix to combine.

Make a well in the centre. Add milk, butter, eggs and pour in the yeast liquid, including all froth.

Mix until combined with wooden spoon - it will be like a thick muffin batter. Not pourable, but thick and sticky.

Rise #1:

Leave dough in the bowl, cover with a wet (clean) tea towel and place in a warm place (25C/77F+) to rise for around 1 1/2 - 2 hours or until almost tripled in volume.

Line a 31.5 x 23.5 cm / 9 x 13" tray with baking paper with overhang.
Remove tea towel and punch dough to deflate, then mix briefly in the bowl to get rid of the bubbles in the dough.

Dust work surface with flour, scrape dough on work surface. Dust top of dough then shape into a log. Cut log into 4 pieces, then cut each piece into 4 pieces (24  in total).
Take one piece and press down with palm, then use your fingers to gather into a ball, flip (so smooth side is up) then roll the dough briefly to form a ball.
This stretches the dough on one side and that's how I get a nice smooth surface on my roll. (For this step, use as much flour as needed to handle dough and avoid piercing inside into the wet dough)

Place the ball with the smooth side up on the tray. Repeat with remaining dough. Line them up 4x 4.

Rise # 2:

Spray surface of rolls (or cling wrap) with oil (any), then place cling wrap over the tray.
Return tray to warm place and leave for 30 - 45 min, until the dough has risen by about 75% (less than double in size).
Partway through Rise #2.

Preheat oven to 200C/390F (standard) or 180C/350F (fan/convection).
Bake for 15 - 18 minutes, or until the surface is a golden brown and the roll in the centre sounds hollow when tapped.

Remove rolls from oven. Brush with melted butter.
Use overhang to lift rolls onto a cooling rack.
Allow to cool to warm before serving.

Recipe Notes are in Blog