Fresh bread really has to be one of life’s simple pleasures. I mean is there anything that fills a kitchen with all the cosy feels more than the aroma of freshly baked bread!!
It is also something that many are a little afraid of…so this is where super simple dinner rolls come into play! Although these feature the fragrant touch and crunch of a macadamia dukkah, you can simply leave out the dukkah components to make plain rolls…or you can leave the dukkah in there to really up the ante!
My kids adore these served warm with a good dollop of butter however they are just as good mopping up a curry or any dish that features a rich salsa.
As always, I adore seeing you cooking my recipes so if you do bake these up, please tag me on your socials! This recipe is such an easy one, I really hope you give them a go!
H xx
Makes: 18-21 rolls
Preparation time: 15 minutes, plus resting time
Cooking time: 12-15 minutes
Ingredients:
- 4 - 4 ½ cups plain (all-purpose) flour
- 2 tablespoons dukkah, plus a little extra to sprinkle on top (I used a macadamia dukkah in the rolls in these photos)
- 1 tablespoon instant dried yeast
- 2 tablespoons caster sugar
- 1 teaspoon sea salt flakes
- 1 ½ cups full fat milk, lukewarm
- 75g salted butter, at room temperature
- 1 egg, at room temperature
- 2 tablespoons salted butter, melted, to brush on top
Method:
- Place 3 cups of flour into the bowl of your stand mixer. Add the dukkah, yeast, sugar, salt, milk, butter and egg. Using the dough hook attachment, turn the machine on the lowest setting for 30 seconds to incorporate some of the flour before turning it to a medium speed. Knead for 2 minutes.
- Add ½ cup of flour to the mixture and blend with the dough hook until incorporated. Add another ½ cup of flour to the mixture and mix on a medium speed until the dough is still soft yet pulls away from the side of the bowl and starts to form a ball. If the mixture is still loose add a quarter of a cup of extra flour at a time and mix for a further minute.
- Place the ball of dough into a lightly greased bowl, cover tightly with plastic wrap and allow to rise for 45 minutes or until doubled in size.
- After that time, turn the dough onto a lightly floured surface. Pinch off sections of the dough to make the rolls and pop them into a lightly greased baking dish (about 9 x 13 inches). To make sure they bake evenly it is best to weigh them – to make 20 rolls, mine normally weigh 55g each^. Loosely place a greased plastic wrap on top, top that loosely with a clean tea towel and place in a draught free to rise a second time for 45 minutes or until doubled in size.
- Preheat the oven to 190C. Sprinkle the rolls with the extra dukkah and pop in the oven for 12 – 15 minutes or until golden brown on top^^.
- As soon as the rolls come out of the oven, brush the tops lightly with the extra butter and then pop them out of the baking dish. Serve lovely and warm or alternatively allow to cool and store in a ziplock plastic bag for a couple of days.
Cook’s notes:
^ To make the rolls, slightly stretch out each pinched piece of dough and pull the four corners to the bottom of the ball to make a perfectly round top. Twist the seams closed and then place the rolls seam side down into the baking dish.
^^ If the tops are browning a little too quickly, place a piece of foil loosely over the baking dish at any point after the 12 minute mark.
