Soft White Dinner Rolls
Last Saturday, I had friends over and created a middle eastern themed dinner with minced kofte kebabs and these delicious soft dinner rolls as mini burger buns. The recipe comes from Nigella Lawson and is incredibly easy to make. I replaced poppy seeds for nigella seeds as they are crunchier in texture, and the name is quite fitting don’t you think?
The soft dinner rolls are perfect for the upcoming barbecue season and summer parties. Make them as large or small as you like. The dough freezes well and can be replaced with wholewheat flour, or half and half for a healthier option.
- 600g plain flour
- 3 teaspoons active dry yeast
- 375ml whole milk
- 25g butter
- 1 tablespoon caster sugar
- 1/2 tablespoon salt
- olive oil (for greasing the bowl and cling film)
- 1 beaten egg (glazing)
- nigella seeds (topping)
- Place 500g of the flour, sugar, yeast and salt in a large bowl. Mix well and make a well.
- Melt the milk and butter in a medium saucepan over medium heat. When the butter has melted, pour the liquid into the bowl with the flour. Combine well until you get a soft sticky dough, you may need to add more flour to get the right consistency.
- Turn the dough out onto a lightly floured surface and knead for 10 minutes.
- Place the dough in a large lightly greased bowl. Cover with cling film that has been lightly greased with olive oil and leave in warm place for 1 hour, or until the dough has doubled in size.
- Preheat the oven to the highest setting.
- Take walnut sized pieces of the dough and shape into round balls. Place each one on a greased or lined baking sheet. Repeat until you have used up all the dough. Cover with lightly greased cling film and leave to prove in a warm place for 30 minutes.
- Brush the tops with the beaten egg and scatter the nigella seeds over the dough balls. Bake for 15 minutes or until golden brown. Remove and serve immediately.
Additional comment on 8 May 2014: I recently amended the recipe slightly by adding a tablespoon of extra virgin olive oil into the dough mixture before kneading for ten minutes. Everyone noticed the improved texture and flavour. The oil I used was Masia El Altet from Verita Vita, sent to me as a sample.