Soft Dinner Rolls

Instructions

• 1

  Whisk the milk and yeast together. Add the butter, egg and egg yolk. 

• 2

  Place the flour, sugar, and salt in the bowl of a stand mixer. Using the dough hook, mix on low speed to combine. Add the milk mixture and knead on medium speed for 10 minutes, or until smooth and elastic. This helps to develop the gluten in the flour for a better rise and texture. 

• 3

  Turn the dough onto a lightly floured countertop and knead into a ball. Place in a heatproof bowl and cover. 

• 4

  Insert the wire rack into position 8.  

• 5

  Place the dough in the oven. Set the oven to Proof, Convection, 85°F, for 40 minutes and press Start.

• 6

  The dough should be doubled in size. If not, proof it longer.

• 7

  Move the wire rack to position 6. 

• 8

  Grease a 13-inch x 9-inch baking dish. Divide the dough into 12 similar size pieces, about 2 oz each. Roll each piece, on a lightly floured surface, into a tight ball and place evenly spaced in the dish. Loosely cover with plastic wrap. 

• 9

  Place the rolls in the oven and proof again for 30 minutes.

• 10

  The rolls should rise to the top of the dish. If not, proof it longer. Remove the plastic wrap and brush the rolls with butter. Remove from the oven. 

• 11

  Adjust the oven to Bake, Convection, 350°F, for 15 minutes and press Start to preheat. Meanwhile, continue to the next step. 

• 12

  Once preheated, place in the oven and bake for 15 minutes.  

• 13

  The rolls should be golden brown. If not, cook them a little longer.

• 14

  Cool in the dish for 10 minutes before serving.