Description
These classic dinner rolls offer a delightful balance of soft, tender crumb and a lightly golden, brushed crust. A sprinkle of coarse sea salt on top provides a subtle savory counterpoint to the rich, slightly sweet dough. Baked to perfection, they are a comforting addition to any meal, warm from the oven.
Ingredients
- 3 ½ cups all-purpose flour, plus more for dusting
- 2 ¼ teaspoons active dry yeast (1 standard packet)
- ¼ cup granulated sugar
- 1 teaspoon fine sea salt (for dough)
- 1 cup warm milk (105-115°F / 40-46°C)
- ½ cup unsalted butter, melted and cooled, plus 2 tablespoons for brushing
- 1 large egg, at room temperature
- 1 teaspoon coarse sea salt, for topping
Instructions
- In a large bowl or the bowl of a stand mixer, combine the warm milk, yeast, and 1 teaspoon of granulated sugar. Let it sit for 5-10 minutes until foamy, indicating the yeast is active.
- Add the remaining granulated sugar, fine sea salt, melted butter, and egg to the yeast mixture. Mix until well combined.
- Gradually add the flour, 1 cup at a time, mixing on low speed with a dough hook or by hand until a shaggy dough forms.
- Increase speed to medium-low and knead for 5-7 minutes, or knead by hand on a lightly floured surface for 8-10 minutes, until the dough is smooth and elastic. It should be slightly tacky but not sticky.
- Lightly grease a clean bowl with a little oil. Place the dough in the bowl, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Gently punch down the risen dough to release air. Turn it out onto a lightly floured surface and divide it into 12 equal pieces. Shape each piece into a smooth, round roll.
- Arrange the rolls in a lightly greased 9×13 inch baking dish. Cover the dish with plastic wrap or a clean kitchen towel and let rise again in a warm place for 30-45 minutes, or until puffy and nearly doubled.
- Preheat your oven to 375°F (190°C).
- Bake the rolls for 18-22 minutes, or until golden brown on top and cooked through.
- Immediately upon removing from the oven, brush the tops of the hot rolls with the remaining 2 tablespoons of melted butter and sprinkle evenly with coarse sea salt.
- Serve warm.
Notes
Ensure your milk is warm, not hot, to properly activate the yeast without killing it.
Do not over-knead the dough; it should be smooth and elastic, but excessive kneading can make the rolls tough.
For the best texture, allow the dough to complete both rise cycles fully.
Rolls are done when they are golden brown and an instant-read thermometer inserted into the center of a roll registers 190-200°F (88-93°C).
Store leftover rolls in an airtight container at room temperature for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 18-22 minutes
Nutrition
- Calories: 180
- Fat: 5g
- Carbohydrates: 30g
- Protein: 5g