Naan Dinner Rolls Recipe

Course: Bread

Cuisine: American

Prep Time: 30

Cook Time: 15

Rise/Rest Time: 1 55

Total Time: 2 40

Servings: rolls

Calories: 142kcal

Author: Becky Hardin

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.

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Equipment

Ingredients

4 tablespoons vegetable oil 50 grams, divided
½ cup ice water 114 grams
⅓ cup whole-milk yogurt 76 grams (NOT low or nonfat)
1 large egg yolk 14 grams
2 cups all-purpose flour 284 grams (10 ounces)
1¾ teaspoons granulated sugar 7 grams
¾ teaspoon instant or rapid-rise yeast 2 grams
3 teaspoons kosher salt 9 grams
1½ tablespoons unsalted butter 21 grams, melted

Instructions

Brush the inside a large bowl with 1 tablespoon of oil; set aside.
4 tablespoons vegetable oil
In a small bowl, combine the ice water, yogurt, remaining 3 tablespoons of oil, and egg yolk. Set aside.
½ cup ice water, ⅓ cup whole-milk yogurt, 1 large egg yolk
In a food processor fitted with the metal blade, process the flour, sugar, and yeast just until combined, about 2 seconds.
2 cups all-purpose flour, 1¾ teaspoons granulated sugar, ¾ teaspoon instant or rapid-rise yeast
With the food processor running, slowly add the 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.
3 teaspoons kosher salt
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 salt, if desired.
1½ tablespoons unsalted butter
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.

Notes

Yield: 12 rolls

This recipe is an adaptation of Cook’s Illustrated “Quicker Indian Flatbread (Naan)” recipe.

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 nonfat

Storage: Store naan dinner rolls in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or in the freezer for up to 1 month.

Nutrition