I love homemade bread. Is there any better aroma than the smell of bread, fresh out of the oven?
The type of bread I crave always depends heavily on my mood, or what I feel like eating.
If I want toast, I usually go for a rustic sourdough (dripping in melted butter).
A sandwich? Batch loaf, for sure.
In Ireland your bread rolls are usually filled; comprising of a whole meal (a chicken fillet roll, for example).
In Canada, and probably other parts of North America, a roll is something you have on the side of your dinner. Either with a chunky chowder, your Christmas turkey or fried chicken and coleslaw.
I love those bread rolls - they're soft and buttery; perfect for dipping into sauce and soups.
Equally, they're great for bread-based desserts and breakfasts.
These dinner rolls are made in a similar style to a French brioche, using sugar, yeast, butter and milk in the dough (we call this an enriched bread dough in the culinary world).
Because of this, they are slightly sweet, and they're the perfect bread for bread puddings or French toast.
You could even fill them with ice cream for a decadent ice cream sandwich or slather them with chocolate spread for an afternoon treat.
They also make excellent burger buns and sandwiches. They are truly multi-purpose.
Now, the dough does take two days to prepare. It's not 100% necessary, but I would recommend it.
You leave it out to rise for one hour, then transfer to the fridge overnight.
Then, the next day, it's a matter of bringing it back to room temperature, shaping into rolls and letting it rise once more before baking.
When dough has the chance to slow-ferment in a cold place, it develops its flavour.
So while you could simply let it rise twice a room temperature and bake it the same day, it will taste much better if you leave it overnight.
Makes six large rolls
2 tsp yeast
2 tsp + 120g granulated sugar
30ml warm water
125g softened butter
100ml warm milk (I warmed mine in the microwave for 30 seconds, then added in the butter to cool it slightly)
2 tsp vanilla
2 tsp salt
400g bread flour (plain also works)
One egg, beaten, for brushing