Sweet Rolls / Dinner Rolls / Banh Mi Ngot
This Sweet Bread recipe is easy to make, delicious and super versatile. The basic dough makes scrumptious sweet roll / dinner rolls. Use this same recipe to make an assortment of sweet and savory buns, crescent rolls, stuffed rolls and breads and more. The possibilities are endless!
- Prep time
- 20 min
- Cook time
- 15 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 tsp vegetable oil
- 1/4 cup hot water (, 100-110 F (38-43 C))
- 2 1/4 tsp active dry yeast
- 1 tsp sugar
- 2 1/2 cups all-purpose flour
- 1/4 cup sugar
- 1/2 tsp salt
- 1/2 cup whole milk (, at room temperature)
- 1 large egg
- 2 Tbsp unsalted butter (, at room temperature)
- 1 large egg yolk
- 1/2 Tbsp water
Instructions
- 1
To Make the Dough:
- 2
Add vegetable oil into a large bowl. Brush the oil coating the inside of the bowl completely.
- 3
In a small bowl, add the hot water, active dry yeast and 1 tsp sugar. Combine together. Let rest for 10 minutes or until the yeast mixture is foamy.
- 4
In a mixing bowl, add the all-purpose flour, 1/4 cup sugar and salt. Using the dough hook, mix on Low speed for 15 seconds. Add the yeast mixture and milk. Lightly beat the egg and add. Add the butter. Mix on Low speed. During the first minute, scrape around the bowl using a spatula and push the dry ingredients toward the center. (The dough should start to form after 2 minutes.) Continue mixing for a total of 8 minutes.
- 5
Shape the dough into a rough ball and place into the oiled bowl. Coat the dough with more vegetable oil. Cover the bowl with plastic wrap. Place into the oven and let rest until the dough doubles in size, approximately 1 1/2 to 2 hours.
- 6
Lightly flour the work surface. Transfer the dough and then sprinkle more flour on top. Knead the dough for 2-3 minutes.
- 7
Cut the dough into 12 equal pieces. Pinch and gather the dough making a rough ball. Transfer to large baking pan, leaving room in between each dough ball. Cover with a damp towel and let rest for 30 minutes or until the dough doubles in size.
- 8
To Make the Egg Wash:
- 9
Whisk together the egg yolk and water.
- 10
To Bake the Rolls:
- 11
Preheat the oven to 350 F (177 C).
- 12
Place the rolls into the oven and bake for 10 minutes. Remove from the oven and brush the egg wash on the rolls. Return to the oven and bake for another 5 minutes or until golden. Transfer to a wire cooling rack and allow to cool.
- 13
Enjoy the the rolls while hot and fresh.
- 14
Store at room temperature for 1-2 days. Refrigerate for up to 1 week.