One of the earliest examples of dinner rolls can be found in ancient Egypt. The Egyptians were skilled bakers, and they made small, round breads that resembled modern dinner rolls. These breads were often leavened with natural yeasts or sourdough starters. During the Middle Ages in Europe, bread played a vital role in the daily diet. Bakers developed various types of bread, including rolls, to cater to different preferences and occasions. Dinner rolls, also known as "manchet" or "manchets," were made with fine white flour and were typically softer and lighter than other bread types. These rolls were consumed by the upper classes and were considered a symbol of wealth and status.

Prep Time2 hrs 30 minsCook Time30 minsTotal Time3 hrs

AuthorPeterYields24 ServingsCategoryBreads

Dough has to proof for 2 hours in total.

Ingredients

Name: Dinner Rolls
Prep time: 2 h 30 min
Cook time: 30 min
Total time: 3 h
Yield: 24
Ingredients: Tangzhong; 43 g all-purpose flour; 113 g whole milk; 113 g water; Dough; 232 g sour cream; 5 g active dry yeast; 50 g sugar; 12 g salt; 2 whole eggs; tangzhong; 57 g butter; 300 g all-purpose flour; 350 g bread flour; 2 tbsp diced chives; ...later; few slices of butter; flaky salt; pepper; eggwash

Tangzhong

43 g all-purpose flour

113 g whole milk

113 g water

Dough

232 g sour cream

5 g active dry yeast

50 g sugar

12 g salt

2 whole eggs

tangzhong(from above)

57 g butter

300 g all-purpose flour

350 g bread flour(T1000)

2 tbsp diced chives(or any minced herbs)

...later

few slices of butter

flaky salt

pepper

eggwash

As European immigrants settled in North America, they brought their culinary traditions, including bread-making techniques. Dinner rolls became a staple of American cuisine, particularly during Thanksgiving and other festive occasions. The iconic Parker House Rolls, named after the historic Parker House Hotel in Boston, gained fame in the 19th century. These rolls were soft, buttery, and folded in half before baking, creating a distinctive shape.

Directions

Prepare tangzhong

Interestingly, in this recipe we use technique borrowed from Japanese milk bread that uses something called a tangzhong, cooked paste made from flour, milk, and water that, when added to a dough, increases the ability of that dough to hold onto moisture.

In small saucepan add flour and heat up to medium.
While whisking slowly pour all the milk and water.
Whisk constantly until you have smooth thick paste.
Set aside.

Dough

Load all dough ingredients in to the stand mixer, including previously made tangzhong.
Start mixing on low speed increasing slowly to medium.
Mix approximately for 10 minutes until you have smooth and supple dough.
Cover and proof until it doubles it’s size, for approximately 1 hour.

...forming

Afterwars remove from the mixer bowl and place to lightly dusted work surface.
Roll out dough the rectangle and sprinkle with chives or any other herbs.
Fold on itself to enclose the chives in the dough.
Roll out again and slice in to three logs and eight rows each.
Form a ball from each block folding edges again and enclosing more air.
Place into baking tray (13×9 inch) nested with baking paper into 4×6 grid.
Once tray is full, cover and proof for another hour or until doubled in size.

Bake

Preheat oven to conventional mode 375F or 195C.
Coat the buns generously with egg-wash and sprinkle with salt and pepper.
Place in to the oven and bake for 25-30 minutes until deep golden brown.
Remove from oven and place few thin slices of butter on top and allow it to melt.
Keep resting in the pan for 15 minutes.
Move dinner rolls on to the wire rack, serve warm or room temperature.

This recipe is inspired by below video: