Dinner rolls are richer that basic bread as they contain fat and eggs. Of course, you can serve these anytime—not just for dinner.
Place flour, yeast and sugar in your mixer bowl. Add rice milk, oil, egg, and salt into yeast mixture. Mix until smooth. Add margarine, kneading until a smooth dough forms and pulls away from the sides of the bowl. If the dough remains sticky add more flour, a tablespoon at a time. Continue kneading about 5 minutes.
Cover bowl with plastic wrap. Refrigerate dough overnight. (It can also be prepared 2 days ahead. Keep refrigerated.
Grease and flour twenty-four nonstick muffin cups.
Turn dough out onto floured surface; knead briefly until smooth and elastic, about 3 minutes.
Divide dough into 4 equal portions. Roll out 1 dough portion on floured surface to 13 x 11-inch rectangle, about 1/8” thick. Return the remaining dough to the refrigerator until you are ready to use it.
Cut the rectangle lengthwise into 6 strips, each about 2 inches wide. Stack strips one on top of another, forming 6 layers and pressing slightly to adhere. Cut strips crosswise into 6 equal stacks, each about 2 inches long. Place 1 dough stack, 1 cut side down, into each muffin cup. The dough will fan out slightly and fill muffin cups as it rises.
Repeat with four remaining chilled dough pieces.
If you prefer, dinner rolls can be knots, small braids or basic rounds balls. You can also press three small balls of dough into the muffin cup to form a clover-leaf roll.
Cover rolls with a dish towel. Let rise in warm area until rolls are puffed and doubled in volume, about 15 minutes.
Preheat to 350 degrees. Brush rolls gently with egg wash. Sprinkle with poppy seeds. Bake until rolls are golden brown, switching top and bottom baking pans halfway through baking, about 25 Minutes. Transfer pans to rack and cool rolls 5 minutes. Serve warm.
Ingredients
Directions
Place flour, yeast and sugar in your mixer bowl. Add rice milk, oil, egg, and salt into yeast mixture. Mix until smooth. Add margarine, kneading until a smooth dough forms and pulls away from the sides of the bowl. If the dough remains sticky add more flour, a tablespoon at a time. Continue kneading about 5 minutes.
Cover bowl with plastic wrap. Refrigerate dough overnight. (It can also be prepared 2 days ahead. Keep refrigerated.
Grease and flour twenty-four nonstick muffin cups.
Turn dough out onto floured surface; knead briefly until smooth and elastic, about 3 minutes.
Divide dough into 4 equal portions. Roll out 1 dough portion on floured surface to 13 x 11-inch rectangle, about 1/8” thick. Return the remaining dough to the refrigerator until you are ready to use it.
Cut the rectangle lengthwise into 6 strips, each about 2 inches wide. Stack strips one on top of another, forming 6 layers and pressing slightly to adhere. Cut strips crosswise into 6 equal stacks, each about 2 inches long. Place 1 dough stack, 1 cut side down, into each muffin cup. The dough will fan out slightly and fill muffin cups as it rises.
Repeat with four remaining chilled dough pieces.
If you prefer, dinner rolls can be knots, small braids or basic rounds balls. You can also press three small balls of dough into the muffin cup to form a clover-leaf roll.
Cover rolls with a dish towel. Let rise in warm area until rolls are puffed and doubled in volume, about 15 minutes.
Preheat to 350 degrees. Brush rolls gently with egg wash. Sprinkle with poppy seeds. Bake until rolls are golden brown, switching top and bottom baking pans halfway through baking, about 25 Minutes. Transfer pans to rack and cool rolls 5 minutes. Serve warm.