Description
These Ultimate Dinner Rolls are soft, fluffy, and slightly sweet, enriched with milk, butter, and eggs for a tender crumb. Perfect for serving warm alongside dinner, topped with a shiny egg wash and flaky sea salt for the perfect finishing touch.
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 Initial Flour: Add 2 cups (254 grams) of bread flour and stir with a wooden spoon until a rough, shaggy dough forms.
- Knead Dough: Attach the dough hook to the mixer and begin kneading on medium-low speed. Gradually add the remaining flour while kneading until a dough mass forms. Increase speed to medium-high and knead for 4 to 5 minutes, until the dough is smooth, elastic, and slightly tacky.
- First Rise: Lightly spray a large bowl with cooking spray, place the dough inside, and cover loosely with plastic wrap or a kitchen towel. Let it rise at room temperature for 1 hour to 90 minutes, or until doubled in size and puffy.
- 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 smooth ball and arrange them evenly in the prepared pan.
- Second Rise: Lightly cover the pan with plastic wrap and allow the rolls to rise for about 1 hour until doubled in size.
- Preheat Oven: Preheat the oven to 375°F.
- Apply Egg Wash and Bake: Brush the risen rolls gently with the beaten egg. Bake in the preheated oven for 20 minutes or until golden brown on top.
- Finish and Serve: Remove rolls from the oven, brush immediately with melted butter, and sprinkle with flaky sea salt. Serve warm.
- Storage: Store any leftovers in an airtight container or zip-top bag for up to 3 days.
Notes
- The enriched dough may be sticky; avoid adding extra flour to keep rolls tender and fluffy.
- Dampen hands with water if dough is tricky to handle when shaping.
- You can proof the instant yeast in warm water and milk for 5 minutes before mixing to speed up rising times.
- This recipe works well in a bread machine—use the dough setting and proceed with shaping and second rise as instructed.
Nutrition
- Serving Size: 1 roll
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 250 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 40 mg
