Description
These Ultimate Dinner Rolls are soft, fluffy, and buttery, perfect for any meal. Made with warm milk, butter, and yeast, they rise to a light, golden perfection and are brushed with egg wash and melted butter for a beautiful shine and flaky salt finish.
Ingredients
Liquid Ingredients
- ¼ cup (59 grams) lukewarm water (100 to 110°F)
- 1 cup (237 grams) warm milk (100 to 110°F)
- 1 tablespoon (14 grams) unsalted butter, melted, plus more for greasing
- 2 large eggs, lightly beaten
- 1 egg, lightly beaten (for brushing)
- Melted butter (for finishing)
Dry Ingredients
- 2 tablespoons (25 grams) granulated sugar
- 1 ½ teaspoons fine sea salt
- 2 ¼ teaspoons (1 packet) instant yeast
- 4 ½ cups (572 grams) bread flour
- Flaky sea salt, for sprinkling
Instructions
- Combine wet ingredients and yeast: In the bowl of a stand mixer, combine lukewarm water, warm milk, 1 tablespoon melted butter, lightly beaten eggs, sugar, salt, and instant yeast. This blend creates the perfect base for your dough.
- Add initial flour: Stir in 2 cups (254 grams) of bread flour with a wooden spoon until a rough, shaggy dough forms. This initial mix helps bring the dough together before kneading.
- Knead the dough: Attach the dough hook to the mixer, set it to medium-low speed, and gradually add the remaining flour. Knead until a mass begins to form.
- Develop dough texture: Increase the mixer speed to medium-high and knead for 4 to 5 minutes until the dough is soft, smooth, elastic, and slightly tacky to the touch.
- First rise: Lightly spray a large bowl with cooking spray and place the dough inside. Cover with plastic wrap or a kitchen towel and let it rise for 1 to 1.5 hours at room temperature until doubled in size and puffy.
- Prepare baking pan and shape rolls: Grease a 9×13-inch baking pan with butter. Gently deflate the dough and divide it into 12 equal pieces using a bench scraper, knife, or pizza wheel. Shape each piece into a ball and arrange them in the greased pan.
- Second rise: Lightly cover the rolls with plastic wrap and let them rise for about 1 hour until doubled in size.
- Preheat oven: Preheat your oven to 375°F (190°C) to prepare for baking.
- Egg wash and bake: Brush the tops of the rolls gently with the lightly beaten egg. Bake for 20 minutes or until golden brown and cooked through.
- Finish with butter and salt: Remove the rolls from the oven, brush them with melted butter, and sprinkle flaky sea salt on top. Serve warm for the best flavor and texture.
- Storage: Store any leftovers in an airtight container or zip-top bag for up to 3 days to maintain freshness.
Notes
- Use lukewarm liquids (100 to 110°F) to activate the yeast properly without killing it.
- Kneading time is crucial for developing gluten for soft, elastic rolls.
- Do not skip the second rise; it ensures light and fluffy texture.
- Brush rolls with egg wash before baking for a beautiful golden crust.
- Flaky sea salt on top adds a pleasant finishing touch and flavor contrast.
- Store rolls in airtight containers to keep them soft longer.