Description
These soft and fluffy dinner rolls are made with a rich dough featuring bread flour, milk, butter, and yeast. Perfectly risen and baked to golden perfection, these rolls are ideal for family dinners or special occasions. The recipe involves a simple flour paste starter and two rises for a tender, airy texture.
Ingredients
Flour Paste
- ½ cup plus 2 tablespoons water
- ¼ cup bread flour
Dough
- ½ cup cold whole milk (plus 2 tablespoons for mixing)
- 1 large egg
- 2 ½ cups bread flour
- 2 teaspoons instant yeast
- 2 ½ tablespoons granulated sugar
- 1 ¼ teaspoons kosher salt
- 5 tablespoons unsalted butter (softened)
- 1 tablespoon unsalted butter (melted, for brushing)
Instructions
- Make the Flour Paste: In a medium microwave-safe bowl, whisk the water and ¼ cup bread flour until smooth. Microwave on high in 20-second intervals, whisking between each, until thickened into a scoopable paste about 60 to 80 seconds, resembling pudding consistency.
- Mix the Dough: In the bowl of a stand mixer, combine the warm flour paste and cold whole milk. Whisk by hand until smooth, about 30 seconds. Add the egg and whisk to combine, about 20 seconds. Attach the dough hook and add 2 ½ cups bread flour and the yeast. Mix on low speed until the flour is hydrated, about 1 to 2 minutes, scraping down the bowl as needed. Let the dough rest for 15 minutes.
- Add Sugar, Salt, and Butter: Add the granulated sugar and kosher salt. Mix on medium-low speed for 5 minutes. Gradually add the softened butter one tablespoon at a time while the mixer is running. Continue mixing for another 5 minutes on medium-low speed, scraping down the hook and bowl halfway through. The dough will be sticky and elastic.
- Knead the Dough: Lightly dust a clean work surface with flour. Place the dough on it and knead gently until a smooth ball forms, about 30 seconds. Avoid adding too much flour; the dough should remain slightly tacky.
- Let the Dough Rise: Lightly grease a medium bowl with vegetable oil or cooking spray. Place the dough seam-side down in the bowl and lightly coat the surface of the dough with oil or spray to prevent drying. Cover tightly with plastic wrap and let it rise in a warm, draft-free environment (75 to 78°F / 24 to 26°C) until doubled in size, about 45 to 60 minutes.
- Shape the Rolls: Divide the dough into 15 equal portions, approximately 56 grams each. Tuck the edges underneath to create smooth balls by rolling each portion against the counter with a cupped hand. Use flour as needed to prevent sticking. Arrange the shaped rolls in a greased 9 × 13 inch baking pan with about ½-inch spacing along the edges and 3 rolls per row.
- Let the Rolls Rise Again: Cover the rolls tightly with plastic wrap and allow them to rise in a warm, draft-free place until doubled in size, about 45 to 60 minutes.
- Bake the Rolls: Position an oven rack to the lowest slot and preheat oven to 375°F (190°C). Bake the rolls until golden brown and the internal temperature reaches 190 to 195°F (88 to 91°C), approximately 23 to 25 minutes.
- Cool and Serve: Remove rolls from oven and cool in the pan on a wire rack for 3 minutes. Carefully transfer the rolls to a wire rack. Brush with 1 tablespoon melted butter. Let cool slightly before serving.
Notes
- Maintaining a warm, draft-free proofing environment between 75 to 78°F (24 to 26°C) is critical for yeast activity and proper rising.
- Do not add excessive flour during kneading to keep rolls soft and tender.
- Measuring dough portions equally ensures uniform rolls and even baking.
- Use a kitchen thermometer to check internal temperature for perfectly baked rolls.
- Softened butter incorporated into dough enriches flavor and tenderness, while melted butter brushed on top enhances crust and appearance.