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Nov 10, 2014

Easy Dinner Rolls

Oh ….
My ….
This must be the easiest and fastest bread recipe I’ve ever tried!
And they turned out super!

Soft and tender crusted rolls. Not the hard crust dinner rolls.

My bread machine decided to die on me. I haven’t been making bread since my tennis elbow injury. 
Tried a “No Knead Bread” recipe. It was ok … no great shakes. 
Tonight I had a hankering for some plain soft buns, slathered with butter. I can wolf down a half dozen easily and then regret it all later when I feel like a hippopotamus that can’t swim. So yum!
Had to make some. 
Used a regular stand mixer this time, using the dough hook attachment. 
This is gonna be a repeat recipe for sure …. many, many repeats…probably with some improvisations later. 

Do not be shocked by the amount of yeast. It doesn’t turn out yeasty. All’s good. Tested, tasted and approved by several tonguebuds ...or maybe they're just being polite? 

(Adapted from kitchenmeetsgirl)

1 cup plus 2 tbs warm water
1/3 cup oil (I used grape seed oil)
2 tbs active dry yeast (I used instant yeast)
1/4 cup sugar
1/2 tsp salt
1 egg
3 1/2 cups bread flour / high protein flour

2 tbs butter, melted (for brushing)


Preheat oven to 400ºF / 200ºC.
In the bowl of the stand mixer, combine warm water, oil, yeast and sugar. Give it a quick stir and leave to rest for 15 mins. You should have a foamy mush by then.
Mix 2 cups of the flour, salt and egg into the yeast mixture using dough hook attachments. 
Add remaining 1 1/2 cups flour 1/2 cup at a time.
Knead until you have a smooth and elastic dough.
Shape dough into 12 balls (I made into smaller ones and got 18).
Place dough balls into a large baking pan, spacing them apart enough for dough to rise until about doubled in size. Alternatively, you can also bake them in muffin pans.
Let rest for 10 mins (I left mine for 15 mins) or until doubled in size.
Bake for 10 mins (I baked for 10 mins, took them out and brushed with some melted butter and baked a further 5 mins) until tops are just golden brown.

Soooo goooood!!

I've used it as a burger bun, loaded with char shu (Chinese bbq meat) and pickled gherkins with a slathering of mustard. It's a little lighter than the usual burger buns. Okay if the filling isn't too heavy. If you're looking for a good burger bun, you can use this. Great buns for anything.

*Note: unused dough can be frozen before proofing stage. Wrap in cling film and freeze. Thaw, shape and allow to rise to double its size and bake as per instruction above.


  1. Ping, your opening paragraph is very motivational :) I do want to bake buns and breads but I have this fear, this mental stumbling block :( Must overcome it! Your dinner rolls look really good. I love dinner rolls with lots and lots of butter. BTW do these buns still stay soft the next day? (As if there will be leftovers LOL!)

    1. Hiya! This recipe is really, really, really, really simple.... and forgiving.
      Let you in on a secret .... well, it won't be after this .... anyway...
      My first loaf of homemade bread? I used it as a doorstop ... occasionally a paperweight. There you go. Fear not. The first time is always a learning experience, and if you succeed, well, yay!
      Try it. Best recipe to start off with. Wish I had this when I started...

    2. Sorry...forgot to answer your question.
      Yes, if kept in an airtight condition, it doesn't go stale too quickly since there's a "skin" surrounding each one, unlike a loaf where after slicing, it's all exposed and dries out without the preservatives.

  2. Hi Ping, hows the arm?
    Thanks for this wonderful recipe. Bun sounds absolutely awesome. I've been spending my days looking for good hotdogs dog buns, so your buns came to life at the perfect time. Keep Smiling

    1. Elbow's getting better altho too slowly for my liking. I'm all jittery from tennis withdrawal symptom....or maybe it's the coffee ....anyway...
      You're very welcome. Hope you enjoy this. Lemme know how it turns out.