Description
This recipe for Ultimate Dinner Rolls yields 12 soft, fluffy, and buttery rolls perfect for any meal. Enriched with milk, butter, and eggs, these rolls have a tender crumb and a golden crust topped with flaky sea salt. The dough is kneaded in a stand mixer and requires two rises for optimal texture. Serve warm with melted butter for a classic homemade bread experience.
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
- Mix Dough Ingredients: Combine lukewarm water, warm milk, 1 tablespoon melted butter, 2 lightly beaten eggs, sugar, salt, and instant yeast in the bowl of a stand mixer.
- 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 and mix on medium-low speed while gradually adding the remaining flour. Knead until dough forms a mass, then increase speed to medium-high and knead for 4 to 5 minutes until soft, smooth, elastic, and slightly tacky.
- First Rise: Lightly grease a large bowl with cooking spray, place the dough inside, and cover lightly with plastic wrap or a kitchen towel. Let it rise at room temperature for about 1 hour to 90 minutes until doubled in size and puffy.
- Prepare Baking Pan: Grease a 9×13-inch baking pan with butter. Deflate the dough gently.
- Shape Rolls: Divide the dough into 12 equal pieces using a bench scraper, knife, or pizza cutter. Shape each piece into a smooth ball and arrange them evenly in the prepared pan.
- Second Rise: Cover the rolls lightly with plastic wrap and let them rise for about 1 hour until doubled in size.
- Preheat Oven: Heat the oven to 375°F.
- Apply Egg Wash and Bake: Brush the rolls gently with the beaten egg. Bake for 20 minutes or until golden brown.
- Finish and Serve: Brush the hot rolls with melted butter and sprinkle with flaky sea salt. Serve warm. Store leftovers in an airtight container or zip-top bag for up to 3 days.
Notes
- The enriched dough can be sticky; avoid adding extra flour to prevent dense rolls.
- Dampen hands with water if the dough is tricky to handle during shaping.
- To speed rise time, proof the instant yeast in warm water and milk for 5 minutes before mixing.
- This recipe can be adapted for bread machines using the dough setting, then proceed with shaping and baking as directed.
Nutrition
- Serving Size: 1 roll
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 220 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
