How to make dinner rolls (from scratch)

Ingredients:
US volume . . . Ingredient . . . ( metric volume . . . metric weight . . . US weight )
1/3 cup butter (80 mL or 75g or 2.67 US ounces by weight)
1 cup of full fat milk (235 mL or 244g or 8.6 US ounces by weight)
1/3 cup sugar (80 mL or 75g or 2.67 US ounces by weight)
1 tbsp of active dry yeast (15 mL or 10g or 0.33 US Ounce by weight)
4 cups all purpose flour (945 mL or 565g or 20 US ounces by weight [or 1 pound 4 ounces by weight])
2 teaspoons of salt (10 mL or 11.4g or 0.4 US ounces by weight)
2 large eggs (120 mL by volume or 100g by weight or 4 US ounces or ½ cup US Liquid)

Eggwash (Lightly beat together)
1 large egg
1 tbsp water

Optional Toppings
Sesame Seeds
Poppy Seeds
Wheat Germ
Bran Flakes
Dehydrated Onion Flakes
Oatmeal
Minced Garlic
Anything else you wish
Directions:
1. In a sauce pan, place the butter and milk. Turn on the heat to low and slowly heat until
the butter is melted. The temperature should be below 120 degrees F (48 degrees C)
before adding the yeast, if necessary let cool.
2. Place milk/butter mixture into stand mixer bowl; add in the sugar then sprinkle yeast on
top, mix with a fork to dissolve the yeast and let the yeast proof for 10 minutes. The
mixture should become foamy which indicates the yeast is alive.
3. Add in the flour and salt all at once. Using the dough hook, turn the mixer on to speed
1 (lowest speed) and mix until a the flour and the liquids come together; add the eggs,
one at a time, continuing to knead then increase mixer speed to medium low (Speed 3
on a Kitchen Aid mixer) and continue kneading until a smooth elastic dough ball forms
(about 7 minutes). Adjust flour and water as need.
4. Grease/oil a bowl. Remove the dough from the mixer, knead by hand and shape into a
ball. Place dough into the bowl, turning the dough, in the bowl, to coat it with grease/oil;
then turn the dough over so the greased/oiled side is up. Cover with plastic wrap and
set aside in a warm place until dough has doubled in size, about 60-90 minutes.
5. Remove dough onto a floured surface; press down to deflate; divide into 8 portons.
Roll portions into balls and place on a parchment lined (or greased/oiled) baking sheet.
Cover dough with a piece of plastic wrap and allow to double in size in a warm place,
about 30 minutes. Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
6. Remove plastic wrap, lightly brush with an eggwash solution. Add toppings, if desired.
Bake in a 350 degrees F (175 degrees C) for 25 to 30 minutes, or until it is browned
and sounds hollow inside when tapped on the bottom.
7. Remove from oven and place on cooling rack to cool. Serve warm or llow to cool for
easier cutting.


Note: To make in a bread machine, place all dough ingredients in the bin in the order
recommended by the manufacture. Set the machine for Dough Only and start the machine.
When the machine has completed its cycle, Continue with step 5 above.

Note: To knead dough by hand, Place ingredients in a mixing bowl and stir with a wooden
spoon until stiff. Turn out onto a floured surface and knead until dough is smooth and soft,
about 10 minutes. Continue from step 4 above.

Note: Hamburger / Hot Dog Buns from this dough. In step 5, shape dough into round
balls for hamburger buns or ropes about the length of a hot dog. Place on prepared baking
sheet. Allow to rise for 10 minutes then flatted, cover and allow to rise until doubled.
Continue from step 6 above. Check after 15 minutes of baking, they may cook quicker.


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Thanks to my friend Joseph Palamar for converting the ingredients and typing :)