These delicious naan rolls are so soft and fluffy, they make a great addition to any meal. These easy dinner rolls have layers and layers to them so that they are wonderfully light.
You can’t beat a good dinner roll to accompany a meal, and when they are this light and fluffy, they really don’t get much better! I just know you are going to love these naan rolls!
These rolls are a great accompaniement to Slow Cooker Pot Roast and Roast Chicken and Potatoes!
How To Make Naan Rolls
Be sure to scroll down for the full recipe!
Prep: Oil the inside of a large bowl.
Combine: Mix the water, yogurt, oil and egg yolk together. Process the dry ingredients in a food processor and slowly add the wet. Let the mixture sit before adding the salt and process until it forms a ball. Knead the doll, place in the oiled bowl and let it sit.
Fold and rest: Fold and rest the dough three times before dividing it into equal pieces and placing on a baking sheet for one last rest.
Bake: Brush the dough with melted butter and sprinkle over the salt. Bake in a pre-heated oven until golden brown.
How long do they keep?
Once the rolls have cooled completely, store them in an airtight container. They will keep at room temperature for up to 3 days and remain light and fluffy.
Can you freeze them?
You can freeze these baked naan rolls for up to a month. Once they have cooled completely, double wrap them in foil and place in a freezer bag. The rolls will keep well frozen for up to one month, after that they can develop freezer burn. Thaw them at room temperature.
Light and Fluffy Dinner Rolls
I just know this will end up being your go to recipe for dinner rolls – I mean, just look at those layers! It’s so worth the little effort of folding and letting the dough rest! Everyone is going to be asking for this recipe, I promise!
Recipe Notes and Tips
- Don’t skip the folding and resting steps. It’s what makes these naan rolls so good!
- Bake the rolls in a pre-heated oven so that they bake evenly.
- Don’t substitute the yogurt for low or non fat
More Bread Recipes
Ingredients
- ½ cup ice water
- 1/3 cup whole-milk yogurt NOT low or nonfat
- 3 tablespoons plus a little extra vegetable or canola oil
- 1 large egg yolk
- 2 cups all-purpose flour (10 ounces)
- 1¾ teaspoons granulated sugar
- ¾ teaspoon instant or rapid-rise yeast
- 1½ teaspoons table salt
- 1½ tablespoons unsalted butter melted
Instructions
- Brush the inside a large bowl with 1 tablespoon oil; set aside.
- In a small bowl, combine water, yogurt, 3 tablespoons oil and egg yolk.
- In a food processor fitted with the metal blade, process flour, sugar and yeast just until combined, about 2 seconds.
- With processor running, slowly add water/yogurt mixture and process just until no dry flour remains, 10-15 seconds. Now, set the timer and leave the dough alone for 10 minutes.
- After 10 minutes, add salt to the dough and process 30-60 seconds until dough forms a sticky but satiny ball that just begins to clear the sides of the bowl.
- Place the dough on a lightly floured work surface and knead about 2 minutes or until smooth.
- Shape the dough into a tight ball and place it in the oiled bowl. Roll the dough around the bowl until it is oiled on all sides.
- Loosely cover the bowl with plastic wrap and place the dough in a proofing oven (at 100°F) or on the countertop at room temperature for 30 minutes.
- After 30 minutes, fold the partially risen dough up and over itself 8 times (gently lift and fold the edge of dough toward the middle of the
- dough ball), tuning the dough 90 degrees with each fold. Re-cover the bowl with plastic wrap and let rise another 30 minutes.
- Repeat the folding, turning, rising one more time. When done, there should be three 30-minute rises.
- Transfer the dough to a lightly floured work surface and divide into 12 equal portions (they don’t need to be rounded). My portions usually end up rectangular or triangular in shape.
- Place the dough portions on a lightly oiled baking sheet and let stand 15-30 minutes until slightly raised and are a little puffy(ish).
- Adjust oven rack to middle position and preheat oven to 350°F while the rolls proof/rest.
- Brush the dough with melted butter and sprinkle with flake sea salt.
- Bake at 350°F for 15-25 minutes or until light golden brown and the internal temperature registers between 201°F-205°F.
- Transfer tray to a cooling rack and serve while warm and fresh.
- If not eating immediately, allow to cool completely and keep in an airtight container up to 3 days.
- Enjoy!
Notes
- Don’t skip the folding and resting steps. It’s what makes these naan rolls so good!
- Bake the rolls in a pre-heated oven so that they bake evenly.
- Don’t substitute the yogurt for low or non fat
Its 2 cups, equaling 10 ounces. Hope that helps!
on the naan rolls is the flour 2 cups plus 10 oz, or 2 cups or 10 oz?