Dinner Roll is one of the name for bread roll that refer to a smaller rolls. Bread rolls are common in Europe, especially in Germany, Italy and Austria. They are equally common in both Australia and New Zealand, and very common in Canada. The German name for rolls is Brötchen, which is the diminutive of "Brot" (bread). In Germany and Austria, there is a large variety of bread rolls, ranging from white rolls made with wheat flour, to dark rolls containing mostly rye flour. Many variants include spices, such as coriander and cumin, nuts, or seeds, such as sesame seeds, poppy seed or sunflower seeds. An Italian form is a small loaf of ciabatta which can be used to make a panino. In Denmark and Norway, rolls are called rundstykker and are comfort food eaten with butter for special weekend breakfasts; some like to put cheese, jam or salami on the rundstykker. The roll's recipe that I will share here is adapted from:
- 1/2 cup warm water
- 1/2 cup warm milk
- 1 egg
- 1/3 cup butter, softened
- 1/3 cup white sugar
- 1 teaspoon salt
- 3 3/4 cups all-purpose flour
- 7 grams active dry yeast
- 1/4 cup butter, softened
- In a medium bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles creamy foam.
2. In a large mixing bowl, mix together warm milk, yeast
mixture, egg,butter, salt and flour. Knead until dough surface
is smooth and elastic.
3. Turn dough out onto a lightly floured surface. Divide dough
in half. Roll each half into a 12 inch circle, spread 1/4 cup
softened butter over entire round. Cut each circle into 8
4. Roll wedges starting at wide end; roll gently but tightly. Place
point side down on ungreased cookie sheet.
5. Cover with clean kitchen towel and put in a warm place, let
rise 1 hour. Meanwhile, Preheat oven to 200 degrees C.
6. Bake in preheated oven for 10 to 15 minutes or until golden