Karen’s Master Dinner Mini Roll Recipe
I’m making these dinner rolls in a circular wreath pattern to serve and dunk into my Classic Cheesy Fondue.
Simple and fun to make with a wonderful smell wafting though the kitchen as the rolls bake!
See my recipe: Karen’s Cheesy Swiss Fondue with Garlic & Chives
Ingredients
(or pure cane sugar)
cut into tablespoons
(I use organic)
(I use unbleached organic)
Instructions
Heat milk until very warm to the touch.
Add the honey, swirl in with a fork.
Add the butter, set aside one minute (Butter will melt slightly.)
To the bowl of a stand mixer add salt, yeast and 1 cup of flour.
Add the milk mixture, using the paddle blend over low speed until all is just combined.
Add the whole egg and egg white. Mix on low speed until smooth and well combined.
Add dough hook and another 1 cup of flour.
Mix on low speed until smooth, about 2 minutes.
Add another 1 cup of flour and mix on low speed until combined.
Check the dough; if it is a little sticky, add the last 1/4 cup of flour.
Turn speed up to medium and let the machine knead the dough for 5 minutes until smooth and elastic.
Add the dough to an oiled large bowl, toss to coat.
Top with plastic wrap or tea towel and let rise in a warm, draft free place until doubled, 45 minutes to one hour.
When risen, punch down the dough to deflate it.
Cut the dough into 8 even pieces – then cut these in half.
Will have 16 pieces of dough. Cut these 16 pieces each into three even sized pieces. Roll balls – 48 in all.
Place on a tray to fit – cover pieces with a tea towel as you roll three at a time.
Do the same with the remaining dough.
Will have 48 pieces of dough.
Line a baking sheet with parchment paper.
If making a wreath circular design – place a dish you will use for the fondue (or dip) in the center and trace it with a pencil.
Place the dough rounds in a circular design – starting about 2″ outside of the circle.
Continue in a circular pattern around the circle, making 3 rows, spacing them about 1/2″ apart.
Alternately – place the balls 1″ apart on a baking tray.
Cover all with a tea towel and let rise in a draft free warm place – about 30 minutes.
Preheat the oven to 375 degrees.
Add the reserved egg yolk and 2 teaspoons of water in a small bowl. Whisk well with a fork. Remove the tea towel.
Brush the tops of the rolls with the egg wash (you will not use all) and pop in the oven.
Option: top with a sprinkling of flaky salt all over – I love this! I use Maldon Sea Salt Flakes.
Bake until golden, puffed and done – 15 – 18 minutes.
Place the bread wreath on a large platter or tray.
Add a ceramic bowl in the center.
Add warm cheese fondue in the center and serve with plenty of fondue sticks or skewers for dipping.
These rolls freeze well! Cover in an airtight container to freeze.
Pop in a warm 350 degree oven in a pan to reheat.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
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