Soft Dinner Rolls

When Kim Ode shared a link to her Soft Dinner Rolls recipe on Facebook, I knew I had to give it a try. I made them at a girlfriend's house a couple weeks ago. They were such a big hit that I wanted to make them for our Thanksgiving table. And so I did :o)

Soft and yummy crescent rolls. Thanks Kim!!

At my friend's house, we made the recipe as is with the exception of reducing the yeast amount a bit. When I made them for Thanksgiving, I made a few more changes (surprise, surprise!). For fun, I made two shapes: regular rolls and crescent rolls.

This is after the second rise

Fresh from the oven. I love that smell :o)

Look at that interior! Bon appetit!

Here's the adapted ingredients list:
(adapted from www.startribune.com)

• 7/8 cup 2% milk
• 1/3 cup water
• 2 Tbsp (28 gr) butter, softened
• 2 Tbsp vegetable oil
• 1/3 (23 gr) cup non-fat dry milk powder
• ~1 cup (4 oz) white whole wheat flour
• ~2 cups (9.5 oz) unbleached bread flour
• 1-1/2 tsp instant yeast
• 1 tsp salt
• 3 Tbsp (45 gr) granulated sugar
• 1/3 cup (23 gr) instant potato flakes

I combined all of the above ingredients in my bread machine and used the Dough cycle which also gives the dough its first rise. Please see the instructions in the recipe on what to do after the first rise. The recipe also provides instructions for 5 different roll shapes.

Final thoughts/tips:

• These were a big hit! They're light and soft, despite the addition of whole wheat flour.
• Right before putting them in the oven, I misted them with a little bit of water using a spray bottle, and that's it. They browned nicely without an egg wash!
• A big thanks to Kim Ode for this recipe. It's definitely on the bake-again (and again) list :o)
• I'm submitting this post to YeastSpotting!