Essential Soft Dinner Rolls

Instructions

• 1Whisk the milk and yeast together in a jug. Add the butter and egg, whisk to combine.
• 2Assemble the processor with the grey spindle and blue dough blade in the bowl. Add the flour, sugar and salt. With the processor on, add the milk mixture through the feed chute and process for 1 minute, or until the dough is elastic.
  Tip: For best results don’t overprocess the dough.
• 3Turn the dough onto a lightly floured bench top and knead into a ball. Place in a bowl and cover with plastic wrap. Insert the wire rack into position 8. Place the dough in the oven and set the oven to Proof, Convection, 30°C, for 1 hour and press Start to proof.
• 4Grease a 20cm square cake pan with cooking spray. Divide the dough into 6 equal pieces. Roll each piece, on a lightly floured bench top, into a tight ball and place evenly spaced in the prepared pan. Loosely cover with plastic wrap.
• 5Place the dough in the oven. Set the oven to Proof, Convection, 30°C, for 40 minutes and press Start to proof. Once proofed remove from the oven.
• 6To preheat the oven, move the wire rack to position 6. Set the oven to Bake, Convection, 175°C, for 15 minutes and press Start.
• 7Remove the plastic wrap and brush the rolls with the extra melted butter. Place in the preheated oven and cook for 15 minutes, or until golden brown and cooked through.
• 8Cool in the pan for 10 minutes before serving. You’ve conjured a few simple ingredients into fresh hot bread rolls which is impressive stuff. Will you serve them with dinner, fill them for lunch or have them for breakfast? Decisions, decisions.