Is it better to use active dry yeast or instant yeast?

Working with a specific yeast is just a preference and I'd suggest sticking to one so you get a feel of how it works time after time. I find I have more control with active dry yeast. You have to bloom (soak) the yeast first to remove the coating. At this stage, I can see how 'alive' the yeast is, which gives me a good idea of how fast my bread will rise. I can also tell if it's dead before going through the entire process whereas instant yeast you can't tell until the end.

How do I reheat frozen dinner rolls?

Reheat frozen dinner rolls in a preheated oven at 325˚F. Bake for approx. 10-12 minutes or until the middle is no longer frozen. The rolls will get a little crusty on the outside but will be soft on the inside.

What is over proofed dough?

When your dough has over proofed it loses its structure. This means when it's baked there is no structure to hold itself. So it loses its shape and falls flat. If you've over proofed your dough, you can save it by flattening, re-kneading it and letting it rest again until doubled in size. You want to make sure your dough will spring back a little once poked.

Dinner Rolls

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These dinner rolls are super soft, fluffy and buttery. Once baked they are brushed with herbed butter that melts all over the tops of each roll. They make the perfect side dish to go along with any meal, especially Thanksgiving, Christmas and Easter. See notes on how to make the rolls in advance to have fresh hot out of the oven rolls.

Author: Alie Romano
Prep Time: 3 hours
Cook Time: 25 minutes
Total Time: 3 hours 25 minutes
Yield: 15 rolls 1x
Category: Breaad
Method: Baking
Cuisine: British

Ingredients

Units Scale

1/4 cup warm water
2 1/4 teaspoons active dry yeast (1 packet)
1/4 cup granulated sugar, separated
1 cup warm milk
1 large egg, at room temperature
1/4 cup unsalted butter, at room temperature
3–4 cups all-purpose flour
1 teaspoon salt

Topping

2 Tablespoons unsalted butter, at room temperature
Fresh herbs; rosemary, basil, parsley, dill (optional)
1/8 teaspoon garlic powder (optional)
Pinch of sea salt

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Instructions

In a bowl add warm water, yeast and 2 teaspoons of the sugar, mix to combine. Let the mixture rest for approx. 8-10 minutes until frothy and bubbles form.
Make the Dough: In a large bowl of a stand mixer (using the dough hook) add the yeast mixture, the rest of the sugar, warm milk, and the egg. Mix to combine ingredients. Note: If you don’t have a stand mixer with the dough hook you can make the dough by hand.
Add 2 cups flour and salt and mix on low speed. Add butter and continue to mix until incorporated.
Add another cup of flour (3 cups total) and mix on medium speed until the dough comes together and pulls away from the side of the bowl. Mix for approx. 5 minutes. If the dough is sticking to the bowl continue to add flour approx. 2 Tablespoons at a time (no more than a total of 4 cups) until the dough is sticky but not sticking to you.
Remove the dough to a work surface and knead it a few times and shape into a ball. The dough should be smooth and elastic and when poked with your finger will spring back.
1st Rise: Grease a large bowl with oil (stay away from using a metal bowl), place the dough in the bowl and roll the dough in the oil to coat, place the dough seam side down). Cover with plastic wrap or a damp towel and let dough rest in a warm (draft free) place to double in size. Approx. 1-2 hours. Note: if you have a proof setting on your oven you can use that but watch your time and be careful not to overproof your dough as it will take less time.
Meanwhile, grease a 9×13″ baking dish with butter and set aside (or two 9″ square pans)
Shape Rolls: Once the dough is doubled in size, punch the dough down to release the air. Evenly divide the dough into 15 pieces. If you have a scale use it; weigh the dough and divide the number by 15. This will give you the weight for each piece of dough for evenly sized buns.
Take one piece of dough and fold the edges into the middle to create a ball, pinch to seal. Place the ball onto a work surface seam side down and using the palm of your hand gently roll the ball until smooth (keeping the seam side down the entire time). Note: Keep dough covered with plastic wrap or a damp towel to avoid dough drying out and forming a skin as you work.
Place the ball into your prepared baking dish. Repeat with all 15 pieces.
2nd Rise: Cover the baking dish with plastic wrap or a damp cloth and let dough rest in a warm spot until doubled in size, approx. 30 minutes to 1 hour.
Meanwhile, preheat the oven to 350˚F and lower the rack to the bottom third of the oven.
Make your herbed butter; add butter, herbs, garlic powder and salt together. Mix to combine and set aside.
Bake: Once rolls have doubled in size, bake for approx. 20-25 minutes until browned and when tapped sound hollow.
Let buns cool on a cooling rack and brush the tops with herbed butter or plain butter.
Enjoy warm.

Notes

If making dinner rolls in two 9″ square pans, make 18 rolls instead of 15.

Dinner rolls are best enjoyed the same day. Store in a plastic bag at room temperature for 2-3 days or freeze rolls for up to 2 months.

Make Ahead Dinner Rolls: To make rolls the night or the day before follow instructions 1-11 then place the dish of rolls in the refrigerator. The next day take the dish of rolls out and let rest at room temperature while the oven preheats. Continue to follow the instructions from 12-16. *Do not leave the rolls in the refrigerator longer than 16 hours before baking.

Nutrition

Serving Size: 1
Calories: 145
Sugar: 2.4g
Sodium: 190mg
Fat: 4g
Saturated Fat: 2.3g
Unsaturated Fat: 0
Trans Fat: 0
Carbohydrates: 23.5g
Fiber: 0.8g
Protein: 3.8g
Cholesterol: 22mg

Find it online: https://bakingforfriends.com/dinner-rolls/