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This is a beginners-friendly recipe yielding pillow- soft dinner rolls. They pair perfectly with vegetable stew or soup. You can also use them to make sliders. This recipes is from Racquel’s Caribbean Cuisine on YouTube. If you would like to view her video, I encourage you to go check her page out. Notes: * I used whole milk but you can use any milk of your choice ** If you use active yeast instead of instant yeast follow these steps: - once the milk is warm to the touch (105°F - 110°F) add the active yeast and the granulated sugar. Mix well and let it sit for 10 minutes, covered, until the milk is frothy on top. - Add the melted butter and follow the rest of the recipe as described below.
View original recipe on cookpad.comAssemble all ingredients.
Warm up milk until it is warm to the touch (105°F -110°F)
In a large bowl, add 1 1/2 cups warm milk, instant yeast packet. Mix well.
Add 1/3 cup granulated sugar and 1/4 cup melted butter. Mix well.
Add all 4 cups of AP flour, one cup at a time, incorporating well in between batches.
Once you have added the last cup and the dough has slightly formed, transfer it to a clean surface dusted with flour.
Work the dough for 7-10 minutes, adding more flour as needed. Don’t hold back on adding a little flour if the dough it’s too sticky.
After 7-10 minutes, the dough should be uniform, but still slightly sticky. Transfer it to a clean bowl with 1 tbsp of melted butter.
Cover with plastic wrap and a clean tea towel and allow to rise for 30 minutes or until the dough was doubled in size.
After the dough has doubled, deflate it by folding it in slightly.
Form small round balls and place them in a greased 9 x 13 baking pan, leaving a small space in between them.
Cover the balls with the same plastic wrap and the tea towel and allow them to rise for 30 minutes. At this point, preheat your oven to 375°F
After 30 minutes, place the dough balls in the oven and bake them for 22-27 minutes or until golden brown.
Lastly, brushed them with melted butter and allow them to rest for 5 minutes before serving.
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