Description
These Ultimate Dinner Rolls are soft, fluffy, and buttery, perfect for any dinner table. Made with warm milk, butter, and a touch of sugar, these rolls have a tender crumb and a golden crust. The recipe uses instant yeast for a reliable rise and includes an egg wash for a beautiful finish topped with flaky sea salt.
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: Stir in 2 cups (254 grams) of bread flour with a wooden spoon until the dough forms a rough, shaggy mass.
- Knead Dough: Attach the dough hook to the mixer, turn to medium-low speed, and gradually add the remaining flour while kneading until a dough mass begins to form.
- Continue Kneading: Increase to medium-high speed and knead for 4 to 5 minutes until the dough is soft, smooth, elastic, and slightly tacky to the touch.
- First Rise: Lightly spray a large bowl with cooking spray, place the dough inside, and cover lightly with plastic wrap or a kitchen towel. Let rise at room temperature for about 1 hour to 90 minutes until doubled in size and puffy.
- Prepare Pan and Shape Rolls: 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, knife, or pizza wheel. Shape each piece into a smooth ball and arrange them in the pan.
- Second Rise: Lightly cover the rolls with plastic wrap and let rise for about 1 hour until doubled in size.
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Apply Egg Wash and Bake: Brush the rolls gently with the beaten egg. Bake in the preheated oven for 20 minutes or until golden brown on top.
- Finish Rolls: Remove the rolls from the oven, brush generously with melted butter, and sprinkle with flaky sea salt. Serve warm.
- Storage: Store any leftovers in an airtight container or zip-top bag for up to 3 days.
Notes
- The enriched dough is slightly sticky due to milk, butter, and sugar. Resist adding extra flour to keep rolls fluffy.
- If dough is sticky, dampen your hands with water to handle it better.
- You can proof the instant yeast in warm water and milk for 5 minutes before mixing to speed up rising time.
- This recipe works well in a bread machine using the dough setting; just follow your machine’s recommended ingredient order and let it handle mixing and first rise.
- Use high-quality bread flour for best texture and rise.
- Flaky sea salt on top adds a pleasant contrast—don’t skip it.
Nutrition
- Serving Size: 1 roll
- Calories: 160 kcal
- Sugar: 3 g
- Sodium: 190 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 30 mg
