Description
These Ultimate Dinner Rolls are soft, fluffy, and enriched with milk, butter, and sugar for a tender crumb. Perfect for any meal, these rolls have a golden crust and a tender inside, brushed with melted butter and sprinkled with flaky sea salt for the perfect finish.
Ingredients
Scale
Dough 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
- 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 lukewarm water, warm milk, 1 tablespoon melted butter, lightly beaten eggs, sugar, salt, and instant yeast until mixed.
- Add Flour and Form Dough: Stir in 2 cups bread flour with a wooden spoon to form a rough, shaggy dough.
- Knead Dough: Attach dough hook, mix on medium-low speed while gradually adding remaining flour, kneading to form dough. Increase speed to medium-high and knead 4 to 5 minutes until soft, smooth, elastic, and slightly tacky dough forms.
- First Rise: Lightly spray a large bowl, place dough inside, cover with plastic wrap or towel, and let rise at room temperature for 1 hour to 90 minutes until doubled and puffy.
- Shape Rolls: Grease a 9×13-inch baking pan with butter. Gently deflate dough and divide into 12 equal pieces using a bench scraper or knife. Shape each piece into a ball and place in pan.
- Second Rise: Lightly cover rolls with plastic wrap and let rise for about 1 hour until doubled in size.
- Preheat Oven: Preheat oven to 375°F.
- Apply Egg Wash and Bake: Brush rolls with beaten egg gently. Bake for 20 minutes or until golden brown and cooked through.
- Finish and Serve: Brush warm rolls with melted butter and sprinkle with flaky sea salt. Serve warm. Store leftovers in airtight container or zip-top bag for up to 3 days.
Notes
- The dough is enriched and sticky; avoid adding extra flour to prevent dense rolls.
- Dampen hands with water to handle sticky dough more easily.
- To speed up rising, proof yeast in warm water and milk for 5 minutes before mixing.
- This recipe is suitable for bread machines using the dough setting; then proceed with shaping and baking as instructed.
Nutrition
- Serving Size: 1 roll
- Calories: 160 kcal
- Sugar: 3 g
- Sodium: 180 mg
- Fat: 4 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 35 mg
