To make the yeast roll dough in a stand mixer:
- Combine Ingredients in Mixer: Place the flour and salt in the bowl of your stand mixer. Add the warm milk and melted butter to the flour mixture. Pour the proofed yeast mixture over these ingredients.
- Mixing the Dough: Attach the dough hook or paddle attachment to your stand mixer. Set the mixer to a low speed and beat the mixture until the dough starts to come together. You'll notice the dough beginning to pull away from the sides of the bowl.
- Knead in the Mixer: Continue beating the dough for 1-2 minutes at the same low speed. The goal is to achieve a smooth and slightly sticky dough.
- To make the yeast rolls sweeter: You can add extra 3 tablespoons of sugar in the flour and salt mixture if you want your dinner rolls to be sweeter.
Keep the following tips in mind:
- Temperature Matters: Ensure all ingredients, especially liquids, are at the right temperature – warm, but not too hot, to activate the yeast without killing it.
- Quality of Yeast: Check the expiration date of your yeast. Fresh, active yeast is vital for a good rise.
- Gentle Kneading: Knead the dough enough to develop gluten, which gives the rolls their structure, but avoid over-kneading which can lead to tough rolls.
- Proper Rising Time: Allow the dough to rise until it doubles in size. Rushing this process can affect the texture and flavor of the rolls. Don't skip the step of second rise.
- Avoid Drafts During Rising: Keep the dough in a warm, draft-free area while it's rising. Temperature consistency is key to a good rise.
- Don’t Overbake: Keep an eye on the rolls as they bake to prevent overbaking, which can dry them out and make them hard.