Description
These Ultimate Dinner Rolls are soft, fluffy, and enriched with milk, butter, and sugar for a tender crumb. Perfect for serving warm with melted butter and flaky sea salt, these classic rolls are ideal for any dinner table.
Ingredients
Scale
Dough
- 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
- 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
Egg Wash & Finishing
- 1 egg, lightly beaten
- Melted butter
- Flaky sea salt, for sprinkling
Instructions
- Combine Ingredients: In the bowl of a stand mixer, combine the lukewarm water, warm milk, 1 tablespoon melted butter, lightly beaten eggs, granulated sugar, fine sea salt, and instant yeast.
- Add Flour: Stir in 2 cups (254 grams) of the bread flour with a wooden spoon until a rough, shaggy dough forms.
- Knead Dough: Attach the dough hook and turn the mixer to medium-low speed. Gradually add the remaining flour while kneading until a dough ball begins to form.
- Continue Kneading: Knead on medium-high speed for 4 to 5 minutes until the dough becomes 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 loosely with plastic wrap or a kitchen towel and let it rise at room temperature for about 1 hour to 90 minutes, or until doubled in size and puffy.
- Prepare 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 or knife. Shape each piece into a ball and place them in the pan.
- Second Rise: Lightly cover the dough in the pan with plastic wrap and let it rise for about 1 hour until doubled in size.
- Preheat Oven: Preheat your oven to 375°F.
- Apply Egg Wash and Bake: Brush the tops of the rolls gently with the beaten egg and bake for 20 minutes or until golden brown on top.
- Finish and Serve: Remove rolls from oven, brush with melted butter, sprinkle with flaky sea salt, and serve warm. Store leftovers in an airtight container for up to 3 days.
Notes
- Resist the urge to add extra flour even if the dough feels sticky, as this will result in denser, tougher rolls instead of soft, fluffy ones.
- If handling sticky dough is difficult, dampen your hands with water to shape the rolls more easily.
- To speed up rising, you can proof the instant yeast in the warm water and milk mixture for 5 minutes before combining all ingredients.
- This recipe can be adapted for a bread machine by adding ingredients in machine-recommended order, using the dough setting, and proceeding with shaping and baking as instructed.
Nutrition
- Serving Size: 1 roll
- Calories: 150 kcal
- Sugar: 3 g
- Sodium: 180 mg
- Fat: 4 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 35 mg
