Description
Soft and fluffy ultimate dinner rolls enriched with milk, butter, and eggs, perfect for any meal or special occasion. These rolls have a golden crust, a tender crumb, and a mildly sweet flavor enhanced by a buttery finish and flaky sea salt topping.
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 Wet Ingredients and Yeast: 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: Stir in 2 cups (254 grams) of bread flour with a wooden spoon until the mixture forms a rough, shaggy dough mass.
- Knead Dough: Attach the dough hook to your mixer and knead on medium-low speed, gradually adding the remaining flour until a ball of dough begins to form. Increase to medium-high speed and continue kneading for 4 to 5 minutes until the dough is smooth, elastic, and slightly tacky.
- First Rise: Lightly grease a large bowl with cooking spray and place the dough inside. Cover with plastic wrap or a kitchen towel, and let rise at room temperature for 1 hour to 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 and divide it into 12 equal pieces using a bench scraper or knife.
- Shape Rolls: Shape each piece into a smooth ball and arrange them evenly in the prepared pan. Cover lightly with plastic wrap and let the rolls rise for about 1 hour until doubled in size.
- Preheat Oven and Apply Egg Wash: Preheat the oven to 375°F. Brush the risen rolls gently with the beaten egg to encourage browning.
- Bake Rolls: Bake the rolls for 20 minutes or until they are golden brown on top and cooked through.
- Finish Rolls: Remove from the oven, brush immediately with melted butter, and sprinkle with flaky sea salt. Serve warm for best texture and flavor.
- Storage: Store any leftovers in an airtight container or zip-top bag at room temperature for up to 3 days.
Notes
- The enriched dough can be sticky; avoid adding extra flour as it will make rolls dense.
- If dough is difficult to handle, wet your hands slightly to shape the rolls easily.
- To speed up rising time, proof the instant yeast in warm water and milk for 5 minutes before mixing.
- This recipe is compatible with bread machines using the dough setting; follow the machine instructions for mixing and first rise, then shape and bake 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: 29 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 35 mg
