Ultra-Fluffy Homemade Dinner Rolls 🍞✨
195kcal
Ingredients
The Dough
- 500 grams All-purpose flour plus extra for dusting
- 250 ml Warm milk approx. 45°C
- 7 grams Active dry yeast 1 packet
- 50 grams suggar
- 7 grams Salt you may need to add an extra 2-3 tbsp of milk
- 1 large egg
- 60 grams Unsalted butter softened
The Topping
- 1 egg beaten for egg wash
- 20 grams Unsalted butter melted for brushing after baking
- 1 pinch Flaky salt optional
Method
- Activate Yeast: In a small bowl, combine warm milk, sugar, and yeast. Let it sit for 5-10 minutes until it becomes foamy.
- Mix Dough: In a large bowl (or stand mixer), combine flour and salt. Add the yeast mixture, egg, and softened butter. Mix until a shaggy dough forms.
- Knead: Knead the dough for 8-10 minutes by hand (or 5 mins with a dough hook) until smooth and elastic.
- First Rise: Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Shape: Punch the dough down to release air. Divide into 12-15 equal pieces (approx. 60-70g each). Roll them into smooth balls.
- Second Rise: Place the balls in a greased 9x13 inch baking pan. Cover and let rise again for 30-45 minutes.
- Bake: Preheat oven to 375°F (190°C). Brush the tops with egg wash. Bake for 18-22 minutes until deep golden brown.
- Finish: Immediately brush the hot rolls with melted butter for a soft, shiny crust.
Notes
- Temperature: Make sure your milk isn't too hot (above 50°C), or it will kill the yeast.
- Make Ahead: You can shape the rolls the night before, keep them in the fridge, and bake them fresh in the morning!
- Softness: For extra soft rolls, keep them close together in the pan so they rise "up" instead of "out."