Dinner Rolls Recipe
These are classic, soft pull-apart dinner rolls. The process is straightforward, but getting the texture right depends on using the right flour and not rushing the two separate rises. They are best eaten the day they are made.
Ingredients
- 3 1/2 cups bread flour
- 1/4 cup granulated sugar
- 2 1/4 tsp instant yeast (1 envelope)
- 2 tsp Diamond Crystal kosher salt
- 1 cup whole milk, warmed to ~110F
- 4 tbsp unsalted butter, softened
- 1 large egg
- 2 tbsp unsalted butter, melted, for brushing
- Flaky sea salt, for sprinkling
Make the Dough
In the bowl of a stand mixer fitted with a dough hook, whisk together the bread flour, sugar, instant yeast, and salt. Because we’re using instant yeast, there’s no need to bloom it in liquid first.
In a separate bowl, whisk the warm milk and the egg together.
Turn the mixer on low and pour the milk-egg mixture into the dry ingredients. Add the softened butter. Mix until a shaggy dough forms, then increase the speed to medium and knead for 6-8 minutes. The dough is ready when it’s smooth and elastic, and pulls away from the sides of the bowl.
First Rise
Turn the dough out onto a clean surface, form it into a ball, and place it in a lightly oiled bowl. Cover the bowl tightly and let it rise in a warm spot for 1 to 2 hours, or until it has doubled in size.
Shape and Second Rise
Grease a 9×13 inch baking pan.
Gently punch down the risen dough to deflate it. Divide the dough into 15 equal pieces. Roll each piece into a smooth ball and arrange them in the prepared baking pan. They don’t need to be touching yet.
Cover the pan and let the rolls rise for a second time, for about another hour, until they look puffy and have expanded to touch each other.
Bake and Finish
About 20 minutes before the second rise is complete, preheat your oven to 375F.
Bake the risen rolls for 20-25 minutes, until the tops are a deep golden brown.
As soon as you remove the pan from the oven, brush the tops of the hot rolls with the 2 tablespoons of melted butter. While the butter is still wet, sprinkle them with flaky sea salt. Let them cool for a few minutes in the pan before serving.
Dinner Rolls
Ingredients
- 3 1/2 cups bread flour
- 1/4 cup granulated sugar
- 2 1/4 tsp instant yeast 1 envelope
- 2 tsp Diamond Crystal kosher salt
- 1 cup whole milk warmed to ~110F
- 4 tbsp unsalted butter softened
- 1 large egg
- 2 tbsp unsalted butter melted, for brushing
- Flaky sea salt for sprinkling
Method
- Mix bread flour, sugar, instant yeast, and salt in stand mixer bowl.
- Whisk warm milk and egg together in separate bowl.
- Add milk mixture and softened butter to dry ingredients. Mix on low until combined, then medium speed 6-8 minutes until smooth and elastic.
- Form dough into ball, place in oiled bowl. Cover and let rise 1-2 hours until doubled.
- Grease 9×13 pan. Divide dough into 15 equal pieces, roll into balls, arrange in pan.
- Cover and let rise 1 hour until puffy and touching.
- Preheat oven to 375F.
- Bake 20-25 minutes until deep golden brown.
- Immediately brush with melted butter and sprinkle with flaky salt.
- Cool in pan 5 minutes before serving.
