Rustic Dinner Rolls
These homemade bread rolls are soft, fluffy, and perfect for any occasion. The dough is made with a combination of bread flour, wheat gluten, and yeast, resulting in a beautiful golden crust and a tender crumb. These rolls are great for sandwiches, dinner rolls, or simply enjoying on their own. Enjoy the process of shaping and baking these delightful treats to add a touch of warmth and freshness to your table.
— Constant Cookbook
Ingredients
- 2 1/2 tsp. active dry yeast
- 1 2/3 cups warm water
- 4 cups bread flour
- 1/4 cup wheat gluten
- 2 tsp. salt
- Cornmeal for dusting
Instructions
- In a small bowl, stir the yeast and water together and let stand until bubbly on the top, 2 to 3 minutes.
- In the bowl of an electric mixer, combine the flour, gluten, salt and yeast mixture. Using the dough hook attachment, knead the mixture on medium-low speed to form a soft, smooth and elastic dough, 8 to 10 minutes. Turn the dough out onto a lightly floured surface and shape it into a ball, then return it to the bowl. Cover the bowl tightly with plastic wrap, set in a warm place and let the dough rise until doubled in volume, about 1 1/2 hours.
- Gently punch the dough down to remove the larger air pockets, turn it out onto a lightly floured surface and let rest for 5 minutes. Divide the dough into 8 pieces and, with floured hands, gently shape each piece into a ball, stretching the sides of the dough down and under. Pinch the seam beneath each ball to seal it.
- Dust the shallow dish of a round stoneware baker with cornmeal. Place 7 balls of dough, seam side down, in a circle and place the last ball in the center. Cover with the lid and let rise until doubled in volume, 45 minutes to 1 hour.
- Meanwhile, position a rack in the lower third of an oven and preheat to 375ºF.
- Transfer the baker to the oven and bake until the rolls are golden and sound hollow when tapped on the bottom, 45 to 50 minutes. Transfer the rolls to a wire rack and cool slightly before serving.
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