Dinner Rolls: History and Origin
Dinner rolls are a culinary tradition that dates back to several cultures around the world, especially in countries where bread is a staple food on the family table. In Latin America, these soft and slightly sweet buns can have different names depending on the country; for example, in Mexico and Central America they are called "bollitos," in Argentina and Uruguay "panecillos para la cena" or simply "country bread," and in Chile and Peru they are also known as "panes para la once," a traditional snack.
The origin of these rolls is linked to the need to prepare a light and versatile accompaniment for family dinners, especially in cold climates where freshly baked bread provides warmth and comfort. The recipe generally includes basic ingredients such as flour, milk, butter, eggs, and yeast, resulting in a soft bread with a thin crust and a delicious aroma.
In countries like New Zealand, this preparation has been adapted with its own variations, giving for example a special touch to the egg glaze to achieve a shiny and appetizing finish. Thus, the dinner roll remains a clear example of the world's baking tradition, adapted to each culture and regional taste.
How to Make Dinner Rolls
Ingredients: Milk, unsalted butter, sugar, dry yeast, eggs, salt, white flour.
Steps:
For the glaze: Beat 1 egg yolk with 1 tablespoon of water until frothy.
Place the milk in a saucepan and bring to a boil.
Pour 4 tablespoons of the milk into a small bowl and let it cool until lukewarm.
Meanwhile, cut the butter into pieces.
Add the butter and sugar to the remaining milk in the saucepan, stirring occasionally, until the butter melts.
Let it cool until lukewarm.
Sprinkle the yeast over the 4 tablespoons of lukewarm milk and let it sit, stirring once, until dissolved, about 5 minutes.
In a large bowl, beat the eggs just until mixed.
Add the cooled sweetened milk, salt, and dissolved yeast.
Incorporate half of the flour and mix well by hand.
Add the remaining flour, 2 ounces at a time, mixing well after each addition.
Continue adding flour until the dough pulls away from the sides of the bowl forming a ball. It should be smooth and slightly sticky.
Turn the dough out onto a floured surface.
Sprinkle the dough and your hands with flour and begin kneading by holding the dough with one hand and pushing it away from you with the other.
Continue kneading by lifting the dough from the surface.
Give the dough a quarter turn and knead until it is very smooth, elastic, and forms a ball, 5 to 7 minutes.
If the dough sticks while kneading, flour the work surface.
Wash the large bowl and grease it with melted butter.
Place the kneaded dough in the bowl and turn it so the surface is lightly greased.
Cover the bowl with a damp kitchen towel and let the dough rise in a warm place until doubled in size, about 1 to 1 1/2 hours.
To shape and bake the buns: grease 2 baking sheets with melted butter.
Turn the dough out onto a lightly floured surface and knead by hand just to release the air, 15 to 20 seconds.
Cover the dough and let it rest, about 5 minutes.
Cut the dough in half.
With your hands, shape one piece of dough into a cylinder about 2 inches in diameter.
Cut the cylinder into 8 equal pieces.
Repeat to divide the remaining dough.
To shape into round buns, hold a piece of dough in the palm of your hand and roll the dough in a circular motion until a smooth ball forms.
Place 8 buns on each baking sheet.
Cover with a dry kitchen towel and let rise in a warm place until doubled in size, about 30 minutes.
Preheat the oven to 425 °F (220 °C).
Prepare the glaze by beating the egg yolk with water until frothy.
Brush the buns with the glaze and then bake until golden brown, 15 to 18 minutes.
Turn the buns over and tap the base with your knuckles; they should sound hollow when tapped.
Cheers, Doreen Randal, Wanganui, New Zealand.
