The HomeBaker
Dinner Rolls
There are so many dinner roll recipes out there and they’re usually quite similar.
So this time I made mine with three different toppings: sesame, poppy seeds and sunflower seeds, for extra flavor and a more beautiful table.
Instead of baking individual rolls I baked them all together in one pan so they come out like a pull apart bread where each roll separates easily.
Hi, I’m Ofira
For the past 20 years, I’ve been exploring my kitchen, baking, cooking, failing, and learning along the way.
Because practice doesn’t just make perfect, it builds confidence.
Dinner Rolls
Dough Ingredients:
300 g all-purpose flour (about 2.5 cups)
130 ml milk (½ cup minus 1 tablespoon), lukewarm
6 g instant dry yeast (2.5 tsp)
18 g sugar (1 tbsp)
1 egg
20 g soft butter, at room temperature
10 g salt (1 heaping tsp)
Toppings:
Sesame seeds
Poppy seeds
Sunflower seeds
Preparation:
Mix the dough: Place the flour in a mixing bowl. Add yeast, sugar, and salt, and mix. Add the egg and milk, and start mixing the dough. Once it comes together, add the butter and knead until fully absorbed.
Knead: Knead for 8–10 minutes until the dough is smooth and elastic.
Note: Dough texture may vary by flour type, it should be medium-firm, not too soft.
First rise: Cover and let rise for 40–90 minutes, until doubled in size.
Shape: Punch down the dough, divide into 25–30 small pieces, and shape each piece into a ball.
Coat:Dip each ball quickly in a little water, then coat it: some in sesame, some in poppy seeds, and some in sunflower seeds. Arrange on a baking tray lined with parchment paper.
Second rise: Let the rolls rise for about 30 minutes.
Before baking: Brush the rolls with milk.
Bake: Bake at 170°C (338°F) for 20–25 minutes, until deeply golden.
After baking: Brush with melted butter for extra softness and shine, and you’re done.