Easy Dinner Rolls or Pao
The best fluffiest dinner rolls or pao. These are irresistibly soft pao for any dinner ideas or meals. They stay fresh and soft for a couple of days. They make great accompaniment for any dinner gathering.
I love making bread as much as I remember and have been making it at home for 10-12 years. I have had my share of failures too. I have perfected these rolls/pao and can’t stop making them every chance I get. They are easier once you get hang on understanding how yeasts works and the science behind bread baking. Whether you are making Pav Bhaji or chili at home, or throwing a Thanksgiving meal at home, these are perfect accompaniment.
I want to share some tips about yeast-
Some tips about using Yeast
It can get confusing. Do proper reading always. But don’t be discouraged to try it out if you have never worked with yeast before.
There are different types of yeast available in the market.
I am only going to touch upon two types that I have used and know about. Active Dry Yeast and Instant Yeast. Both have different ways they can be activated. Remember, yeast is an active living thing. That means it needs to be activated in order for it to work.
Active Dry Yeast – which must be dissolved in liquid or also being ‘proofed’ before adding it to the rest of the dough ingredients. The liquid should be warm. Yeast thrives in warm environment. The liquid should not be more than 110 F warm. There are various tests to find out the 110 F temperature. Once yeast is added to lukewarm liquid, wait for few minutes until you see bubbles in them. This is to make sure yeast works and is active. If your liquid is too hot, yeast will literally be killed and therefore, you must start all over again. Do not even proceed to use this yeast mixture if it does not bubble or foam up. Start with new yeast.
Instant Yeast – quick rise yeast is also what’s it’s called. It can be added to the dough without the proofing requirement, no need to dissolve it. It can be directly added to the dry dough. We don’t need to wait for it to bubble. You can still activate it if you like to make sure.
Big tip– Always buy small packs if you know you will not be using the yeast too much, that way it stays fresh. Always store yeast in a cool place like refrigerator. Yeast comes with expiry date. So be mindful of that. So, testing it in liquid is the best way to go if you are unsure.
Sharing some links to read up.
Can you make dough by hand?
In this recipe, I have shared using Kitchen Aid mixer. But, you can easily make dough by hand, if you do not have or want to use kitchen aid mixer. Mix the dough ingredients same way in a large bowl using a wooden spatula. Once it comes together, knead the butter into it and knead it for 5-7 minutes with your hands.
Can you use a different pan?
Yes, you can use different sized pan or two round pans too. You can even make smaller rolls instead of 12 you can get 24 rolls. The rise and bake time will be differ if you make smaller rolls.
How do you serve them?
In Pav Bhaji to Vada Pao, to sliders to different soups, Egg Bhurji they pair well with anything. They make great egg sandwiches too.
yeast 
before proofing 
after proofing 
top of the pao 
bottom side of the pao
Easy Dinner Rolls or Pao
Ingredients
- 3.5 cups All purpose flour or Bread flour
- 4 tbsp milk powder
- 2 tsp salt
- 1 ½ cup mix warm milk and water 3/4 cup each
- 2 ¼ tsp yeast active dry or instant dry yeast
- 1 tbsp honey
- 3 tbsp butter
- 2-3 tbsp heavy cream or egg yolk brushing on top
Instructions
Activate the Yeast
- Take lukewarm equal parts milk and water (about 100 -110 F) and add honey to it, sprinkle active dry yeast in it. Give it a light stir. Set it aside to bloom for 5-7 minutes. The mixture will look foamy, and you can see bubbles that’s a sign that yeast is active. (Read notes)
Knead the dough
- In a bowl of standing mixer with dough attachment, add flour, salt, milk powder and give it a rough mix. Once the yeast is activated or bloomed, add it to the flour while the mixer is running. Mix until the dough comes together.
- At this point, add the butter in batches. Keep the mixer running until all the butter is incorporated. It’s going to be slightly sticky dough. Once the dough forms, transfer it to a greased bowl (large enough for the dough to double up).
Resting/Rising
- Cover it with plastic wrap and leave it to rise in warm space in your kitchen. Let it rise for 1 – 1 1/2 or until the dough has doubled in size. I usually keep it in the oven. (OFF oven)
Shaping and proofing
- Once the dough is risen or doubled in size, you can see the difference and you can also do a poke test to make sure it has doubled. Punch down the dough and deflate it.
- Transfer the dough on a lightly floured surface. Divide the dough into 12 equal parts. I weighed each dough ball to make sure it comes to right size and proportion. You can eyeball it too. Roll each dough ball by flattening out first and then pinch the ends in the middle, turn it upside down. Roll with your palms moving in a forward rolling motion. Rotate your dough ball and repeat several times until you get a smooth round surface.
- Place each shaped dough ball in a lightly greased the 9 x 13-inch baking pan. Leave some space in between each one of them as they will rise again. (Check images)
- Let the pao/dinner rolls double in size for another 1 – 1 1/2 hour or until they have doubled in size. Do not over proof it either.
Bake the rolls/pao
- Place a rack in the middle of the oven. Pre-heat the oven at 375 F.
- Once the pao/dinner rolls are doubled in size, brush them gently with some heavy cream or if you eat eggs then with one beaten egg yolk. It will give them some color while baking.
- Place the baking pan in the preheated oven and bake for 20-25 minutes. Mine were done by 20 min mark. A good test is to tap on them, if they feel crusty and hollow, they are done.
- Once they are baked, remove them from the oven and immediately brush them with melted butter.
- Once they cool down slightly about 5-7 minutes, cover them with a cotton towel. Finally, when they cool down completely, transfer them to an airtight container.
Notes
- I took 3/4 cup milk and 3/4 cup water and that makes 1 1/2 cups liquid.
- The liquid should not be hotter than 110F, it will kill yeast. It would waste your time and energy and rolls too. If you warmed it up too hot, wait for it cool down slightly. Test the liquid by dipping your finger, it should be warm like bath water or baby’s milk. Liquid cannot be cold either. So, 100-110F is important factor.
- Salt is also an enemy to yeast. Sugar helps yeast.
- Butter should be at room temperature.
- The dough can be sticky to work with, so lightly flour the surface before rolling it out. Make sure to remove excess flour once they are rolled with the help of the brush. Do not use too much flour while rolling out the pao/buns. You can use neutral oil to keep dough from sticking.
- Do not use whole wheat flour please. Use bread flour or all-purpose flour. Whole wheat would make them denser. I haven’t tried them with whole wheat.
- Every oven is different, so you might need few extra minutes or few minutes less.
- Do not over proof the dough. When they have doubled in size, you can poke them lightly and if it springs back then they are perfectly proofed.
XO, Devangi