Homemade dinner rolls.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen.
Dinner Rolls
INGREDIENTS
- 1 cup Whole milk (110-115˚F (45˚C))
- ½ cup Warm water (110-115˚F (45˚C))
- ¼ cup (½ stick) Unsalted butter, melted
- ¼ cup Sugar
- 2¼ tsp. (1 packet) Active dry yeast
- 4 cups All-purpose flour, plus more for dusting
- 2 tsp. Salt (kosher or a non-flaky sea salt)
- 2 ea. Large eggs, room temperature
- Neutral oil, for greasing or butter
- Sea salt, for sprinkling
METHOD
- In a liquid measuring cup or small bowl, combine the warm milk, warm water, melted butter, and sugar.
- Sprinkle the yeast evenly over the wet ingredients, stir to combine, and let stand for 5-15 minutes, until foamy.
- In a large bowl, combine the flour and salt, and stir to combine. Beat 1 egg, then add to the bloomed yeast mixture. Pour the wet ingredients into the flour and use a knife to stir until the mixture just comes together and forms a dough. Turn the dough out onto a lightly floured surface and knead for 5-10 minutes, or until the dough becomes smooth. Add more flour as needed to keep the dough from sticking. To test if it’s done, tear off a small piece of dough and stretch into a thin layer. If the dough doesn’t rip, it’s ready. Or, press a finger into the dough to see if it bounces back.
- Lightly grease a large glass bowl with oil. Add the dough, cover with plastic wrap, and let rest for 1 hour, or until doubled in size.
- Punch down the dough, then turn out onto a floured surface. Knead for a few more minutes, just until the dough is smooth, about 2 minutes.
- Divide the dough into 8-16 equal balls.
- Knead the balls, gathering the edges of the dough toward the center to make a taut, round ball with a smooth top.
- Place the rolls on a parchment paper-lined baking sheet. Cover with plastic wrap and let rise for 30 minutes.
- Preheat the oven to 375˚F (190˚C).
- Beat the remaining egg in a small bowl. Uncover the rolls and brush with the egg wash. Lightly sprinkle the rolls with sea salt.
- Bake for 25-30 minutes, or until the rolls have golden browned and doubled in size.
