Chef Jeff’s Dinner Rolls


From Chef Jeff's Book, “Chef Jeff Cooks”


-      Add the flour, sugar, salt, and yeast to the bowl of an electric mixer

-      Heat water, milk, and butter in a pan to 120 to 130 degrees

-      Using the dough hook on low speed, slowly add the liquid to the flour

-      Let the dough knead for about 3 minutes on medium

-      Sprinkle a little flour on the side of the bowl to remove the dough from the bowl

-      Sprinkle a little flour on a work surface and turn the dough out of the bowl

-      Knead until the dough is smooth and elastic, 10 to 12 minutes

-      Shape the dough into a round, place it in an oiled bowl and cover with plastic wrap

-      Place the bowl in a warm part of the kitchen

-      Let the dough rise until doubled in size, about 1 hour

-      Punch the dough down to remove the bubbles

-      Place the dough on a floured work surface and cut into 3-ounce portions

-      Shape each portion into a small ball by rolling it on the work surface with the palm of your hand

-      The top should be smooth

-      Place the rolls on a greased baking sheet, cover with plastic wrap, and let rise for 30 minutes

-      Preheat oven to 400-degrees

-      Remove the plastic and brush the rolls with the egg wash

-      Bake the rolls until golden brown, 15 to 20 minutes

-      Remove the rolls from the pan and place them on a serving platter

  • 5 ¾ cups all-purpose flour
  • ¼ cup sugar
  • 1 ½ teaspoons salt
  • 2 packages active dry yeast
  • 1 cup water
  • 1 cup whole milk
  • 8 tablespoons (1 stick) unsalted butter, melted
  • 1 egg, beaten with ¼ cup water

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