Description
These Ultimate Dinner Rolls are soft, fluffy, and buttery, perfect for any dinner table. Enriched with milk, butter, and sugar, they have a tender crumb and golden brown crust finished with a buttery brush and flaky sea salt for an irresistible finish.
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 Wet Ingredients: Combine the lukewarm water, warm milk, 1 tablespoon of melted butter, lightly beaten eggs, granulated sugar, fine sea 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 on medium-low speed gradually add the remaining flour, kneading until a dough mass forms. Increase to medium-high speed and knead for 4 to 5 minutes until the dough is soft, smooth, elastic, and slightly tacky.
- First Rise: Lightly grease a large bowl with cooking spray, place the dough inside, cover lightly with plastic wrap or kitchen towel, and let it rise at room temperature for about 1 hour 30 minutes until doubled in size and puffy.
- Prepare Baking Pan: Grease a 9×13-inch baking pan with butter. Gently deflate the risen dough.
- Shape Rolls: Divide the dough into 12 equal pieces using a bench scraper or knife. Shape each piece into a ball and place them evenly spaced in the prepared pan.
- Second Rise: Lightly cover the dough balls with plastic wrap and let them rise about 1 hour until doubled in size.
- Preheat Oven: Preheat the oven to 375°F.
- Egg Wash and Bake: Brush the rolls gently with the beaten egg and bake for 20 minutes until golden brown.
- Finish and Serve: Remove from oven, brush rolls with melted butter, sprinkle flaky sea salt on top, and serve warm. Store leftovers in an airtight container for up to 3 days.
Notes
- This enriched dough is sticky due to milk, butter, and sugar; avoid adding extra flour to keep rolls fluffy.
- Dampen hands with water if dough is difficult to handle.
- To speed up rise with instant yeast, proof yeast with warm water and milk for 5 minutes before mixing.
- This recipe can also be made in a bread machine using the dough setting; follow machine instructions and then shape and bake as directed.
Nutrition
- Serving Size: 1 roll
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 180 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
