Ultimate Dinner Rolls
User Reviews
4.9
Ultimate Dinner Rolls
Description
The dough combines lukewarm water and milk, melted butter, eggs, sugar, salt, and instant yeast, mixed with bread flour and kneaded until smooth and elastic. After a lengthy rise until doubled, the dough is divided into equal pieces and shaped into rolls placed in a baking pan. An egg wash on top before baking enhances crust color, while sprinkling flaky sea salt adds a subtle savory finish.
Baking produces rolls with a soft interior and slight chew from the bread flour’s gluten development. The enriched ingredients contribute moisture and tenderness, while the yeast’s fermentation adds aroma and lift. The size and shaping produce individual rolls perfect for dinner sides or sandwiches.
These rolls pair well with butter and jams or as accompaniments to hearty soups and stews. Their rich crumb makes them suitable for everyday meals or special occasions.
Ingredients
- 1/4 cup water lukewarm (100 to 110°F
- 1 cup milk warm (100 to 110°F
- 1 tablespoon unsalted butter melted plus more for greasing
- 2 egg lightly beaten, large
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons salt fine
- 2 1/4 teaspoons instant yeast 1 packet
- 4 1/2 cups bread flour
For egg wash & finishing
- 1 egg lightly beaten
- butter melted
- sea salt for sprinkling, flaky
Instructions
- Combine the water, milk, 1 tablespoon of the melted butter, eggs, sugar, salt, and yeast in the bowl of a stand mixer. Add 2 cups (254 grams) of the flour and stir with a wooden spoon until the dough forms a rough, shaggy mass. Attach the dough hook to the mixer, turn to medium-low speed, and gradually add the remaining flour, kneading until a mass of dough begins to form. Continue kneading on medium-high speed for 4 to 5 minutes until a soft, smooth ball of dough is formed. The dough should feel elastic and slightly tacky to the touch.
- Lightly spray a large clean bowl with cooking spray and place the dough in the bowl. Cover the bowl lightly with plastic wrap. Let rise for about 1 hour to 90 minutes at room temperature or until the dough is big, puffy, and about doubled in size.
- Grease a 9x13-inch or similarly shaped baking pan with butter. Gently deflate the dough. Use a bench scraper, knife, or pizza wheel to divide the dough into 12 equal pieces. Shape each piece into a ball and place in the prepared pan. Lightly cover the dough with plastic wrap and let the rolls rise for about 1 hour, or until about doubled in size.
- Preheat the oven to 375°F.
- Brush the rolls gently with the beaten egg. Bake for 20 minutes or until golden brown. Brush with melted butter and sprinkle with flaky salt. Serve warm. Store leftovers in an airtight container or ziptop bag for up to 3 days.
Notes
- Avoid adding extra flour during kneading; slightly sticky dough results in softer rolls.
- Moistening hands with water helps handle sticky dough instead of adding more flour.
- Keep liquids between 100°F and 110°F to activate yeast without killing it.
- Ensure proper rising by maintaining warm room temperature during proofing.
User Reviews
Overall Rating
4.9
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