Ingredients for about 32-36 small dinner rolls: 1 packet (2 1/4 teaspoon) dry active yeast 1/4 cup warm water (100-110 degrees F.) 1 cup milk (231g) 4 tablespoon unsalted butter (56.7g) 1 or 2 tablespoon honey 1 teaspoon salt 2 tsp minced fresh rosemary leaves about 3 cups unbleached all-purpose white flour, plus more if needed (NOTE: add about 2 1/2 cups of flour at the beginning of the mixing, and then add more in smaller increments until the dough just starts to pull away from the bowl. Remember, you can always add more, but can’t remove too much! Better a little too sticky than too stiff and dry.) 2 tbsp olive oil (to oil the dough) egg wash (one egg beaten with a teaspoon of milk) coarse sea salt
Oh man, I have never been a great baker but this recipe was super easy! I topped mine with Icelandic black lava salt which was a cool contrast. Thanks Chef John for helping me be a successful baker. 👩🏻🍳🍞👍🏼
"We don't make this to impress other people,we makevthis to impress ourself" loove it. Thx finally somebody said what i have been saying for almost all my life!
Chef John, You are quite possibly the greatest thing to happen to my subscriptions. Ever. Not only do you post great recipes your videos are so amazingly simple and concise. Not to mention you're hilarious. The day you retire from RU-vid will be one of the saddest days ever. You are truly appreciated.
I tried these for Thanksgiving..Watched the video an unhealthy amount of times, followed the recipe and they turned out great! Need to work on the even portioning, but other wise I felt accomplished. Suggest adding 1/4 cup of honey b/c I couldn't taste it with only 2 tablespoons. Thanks Chef John!
Thank you, Chef John - great recipe!! I "goofed" the first time and added the olive oil to the flour mix and worked it into the dough ... and as I didn't have fresh rosemary I used fresh mint instead - which I also do for the Swiss Zopf (Sunday bread). Leaving in a country where not always everything is available I do with what I have and improvise. Meantime I've learned to write down those improvisations as hubby loves them and wants repeats - LOL! - and me and our guests too ... I save some work and mix the soft butter, the milk and the flour together without heating the first two - works perfectly. A short while ago I made half the dough with Sesame seeds and the other half I made croissants-shaped rolls with cut-up black olives ... half of them are already devoured!! Your recipes and videos are really easy and - more important - the results always taste great!!!
I make these but with a twist. I add oatmeal with the flour and once it rises in bowl I gently press the dough into a rectangular pan spreading it evenly and using a knife I cut in lines horizonically then the other way. Once it rises I cut again. Then add parmesean cheese, butter and more herbs on top and bake for 25 minutes. They are awesome.
These look delicious, I'm making this without the rosemary because I want to serve them with bbq brisket and potato salad. I'll make them big enough to make sliders.
just made these today. I don't have a dough hook, or a stand mixer for that matter, so I did some kneading by hand. They look beautiful. Mmmm -- and they taste yummy, too. My child says they are yummalicious.
Chef John, thank you for your excellent directions on making these rolls. This is the first time I've tried any bread recipe that came out perfect on the first try. These are for the holidays! Thank you, Thank you, Thank you.
@@melissab0515..I added the flour slowly and stopped when the dough was still a little tacky but was just started to pull away from the sides of the mixer. Try decreasing the cooking time, that might help.
Chef John I learned to make dinner rolls from the video you posted on About.com...it was my first time making them and they turned out perfect. That recipe had eggs in it, this one doesn’t. Until I actually made homemade dinner rolls, I had thought that only highfalutin French chefs could make them from a secretary recipe and there I was making beautiful, light and fluffy dinner rolls. I was just so proud of myself. Wish I could find that video recipe somewhere...thank you Chef John...🙂
A tip I learned that is a godsend when cutting in the kitchen is using my pizza cutter to just portion my rolls very quickly without stretching the dough. Also works great for quickly cutting things baked into bars like brownies, granola bars or my cookie bars. Happy baking!
I'm very much looking forward to making these today, as to really impress myself. Nice and easy recipe, thanks again Food Wishes, for always having something wonderful to try.
guys ...you WONT kill the yeast for using very hot water. If that was so your rolls would not keep "growing" in the oven with the oven heat. It is also a fact that you should never eat the rolls (or any other yeast roll/bun/bread) while hot because of the yeast (it´s still alive and can give you stomachache). You should wait untill it cools down. Thanks for sharing the recipe!
That was delicious! We just enjoyed these rolls after translating into German and preparing them together. Thank you very much for all the good ideas you give us. Regards and best wishes for 2013 from Hamburg, Germany.
Just made them, they're really awesome. I used dried rosemary and added a pinch of thyme, it worked out pretty well. Try them fresh and warm from the oven with some salted butter.
Made your dinner rolls for Christmas Eve dinner tonight (it's THE festive day in Germany), and everybody loved them! Thanks for your recipes and your efforts in showing us good food and encouraging us to emulate!
We had a classic Swiss cheese fondue with two different kinds of Gruyère, some Appenzeller and Swiss mountain cheese and we made it with cherry brand, apple must (usually it's white wine) and a selection of various sorts of freshly ground pepper. For the dipping, we had white bread, chicken sautéd in sweet soy sauce (a little unconventional, but it was awesome) and pieces of cooked potato. The mixed pickles we had went nicely with all that cheese. All very basic, all very tasty and easy to make.
It'd have to be really good quality, as GF flours tend to make grainy baked goods, especially if they are mostly rice, potato and tapioca flour. Try looking for a Gluten free friendly dinner roll recipe instead of only subbing the flour, then incorporate the honey, rosemary and sea salt that set these rolls apart. Pamela's GF brand has a bread mix, and Pamela's has been the best for making perfect dupes of gluten containing baked goods. A bit pricey, but super worth it.
in some instances i've had some lousy yeast. so in this case, i decided to put the honey into the yeast/water mix so it would feed off of the sugar and let it sit for about 20 min without adding the other ingredients and it worked like a charm
This is a very good recipe, I've made them and can attest to that. But there's an easier way of making the rolls instead of all that cutting and shaping. Just grab a big wad of dough and pinch off a piece between your index finger and thumb to make golf ball size rolls and toss them into the baking pan. But however you do it, follow his instructions and they will turn out really good.
I added Monterrey Jack, yellow Cheddar and smoked Gouda to my dough mixture and it turned out fantastic, like mini cheese bread, my favourite kind of bread!
I made these for a Christmas party on the 26th Chef John and everyone loved them! I made them richer with two eggs and more butter but next time I'll add even more honey. ^_^ Left overs rock as breakfast pastries!
So I literally LOL'ed (more like hollered) when Chef John said the words "balling" follower by "shot calling"! LMAO! I love FoodWishes even more so after watching this video. It's all good in the yeast hood! Ha!
I made these tonight! A-MA-ZING!!! They're soft, they're buttery..they have that sweet & salty thing going on! Oh man, I went in for one roll... Ended up having 4! I'm not proud of that! But, they were THAT good! Also, my batch made 30 rolls, just an 'FYI'
I have never laughed so hard at a cooking joke, Your "shot caller" line took me OUT! Also, I'm so proud of you for having the optimism to put this video out despite being so close to December 21, 2012.
