Honey Dinner Rolls

Flavor: Original; Technique: Other; Time: Several hours; Difficulty: Moderate.

Detailed Steps for Making Honey Dinner Rolls

Put the ingredients in the stand mixer in order (oil method, do not add butter first), knead until the dough forms a gluten film. If kneading by hand, knead until the dough reaches the expansion stage. If you don’t have a stand mixer or bread machine, you can add me on WeChat at 2292797931 and I will send you a hand-kneading video (I don’t know how to share links).

Let it rise to 2-2.5 times its original size. When you poke your finger into the dough and it doesn’t bounce back, it’s ready. I have a 60-liter oven and made 3 portions, but most people have a 30-liter oven, so this recipe is for a 30-liter oven, making 16 rolls. Each roll weighs 33g, proof twice the size, brush with egg wash, sprinkle with sesame seeds.

This picture shows the rolls in the oven through the glass door. Preheat the oven to 180 degrees Celsius, bake at 175 degrees for about 20 minutes, adjust according to your oven’s temperature.

Fresh out of the oven, super soft!!! A very healthy recipe with no white sugar, using farm honey and a small amount of butter. If you are concerned about the butter’s calorie content, I have also tried a version without butter, and it turned out super soft as well.

Another picture, each roll weighs 33g before baking, 30g after baking, very chewy and cute feeling!!! Shrinks by 3g, this is the ratio without improvers and expanders.

Many cooking friends don’t know how to shape the rolls. I use the method of shaping mantou (Chinese steamed buns), but with a smaller dough portion. You can use your right thumb for convenience. To make it easier to remember, I had my mom shape a few and took some pictures, but I couldn’t upload the video.

It becomes round in two to three motions.

66g makes a hamburger bun.

Make a lot and freeze them.