Dinner Rolls
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
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 9x13 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.
Notes
Serve warm.
Best eaten same day but can be stored airtight 2-3 days.