Description
These Ultimate Dinner Rolls are soft, fluffy, and enriched with milk, butter, and sugar for the perfect homemade bread experience. Perfect for pairing with any meal, these rolls rise twice for an airy texture and are baked to a golden brown with a shiny egg wash finish. Ideal for family dinners or special occasions, they store well and reheat beautifully.
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
For Egg Wash & Finishing
- 1 egg, lightly beaten
- Melted butter
- Flaky sea salt, for sprinkling
Instructions
- Mix 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.
- Form Initial Dough: Stir in 2 cups (254 grams) of the bread flour with a wooden spoon until the mixture forms a rough, shaggy dough mass.
- Knead Dough: Attach the dough hook and turn the mixer to medium-low speed, gradually adding the remaining flour while kneading. Once the dough mass forms, increase to medium-high speed and knead for 4 to 5 minutes until the dough is smooth, elastic, and slightly tacky.
- First Rise: Lightly grease a large bowl with cooking spray. Place the dough in the bowl, cover lightly with plastic wrap or a kitchen towel, and let it 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, divide it into 12 equal pieces using a bench scraper or knife, and shape each piece into a ball. Place the shaped rolls in the prepared pan.
- Second Rise: Cover the rolls lightly with plastic wrap and let rise for about 1 hour, or until doubled in size and puffy.
- Preheat Oven: Set your oven to 375°F to preheat before baking.
- Egg Wash and Bake: Brush the rolls gently with the beaten egg for a shiny, golden crust. Bake in the preheated oven for 20 minutes until the rolls are golden brown on top.
- Finish and Serve: Remove the rolls from the oven, brush them with melted butter, and sprinkle with flaky sea salt. Serve the rolls warm. Store any leftovers in an airtight container or zip-top bag for up to 3 days.
Notes
- The dough is enriched and may feel sticky; resist adding extra flour to keep rolls fluffy rather than dense.
- If the dough feels tricky to handle, dampen your hands with water to prevent sticking.
- You can proof the instant yeast first by combining it with the warm water and milk and letting it sit for 5 minutes before mixing.
- This recipe can be adapted for bread machines by adding ingredients according to your machine’s instructions and using the dough setting for mixing and first rise only.
Nutrition
- Serving Size: 1 roll
- Calories: 150 kcal
- Sugar: 3 g
- Sodium: 200 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 40 mg
