Classic Dinner Rolls

🥘 Ingredients

• water ¾ cup
• active dry yeast 2 ¼ tsp
• granulated sugar ¼ cup
• whole milk ½ cup
• egg 1 large
• unsalted butter ¼ cup
• fine sea salt 1 tsp
• bread flour 3 ½ cups
• unsalted butter 2 Tbsp

1. 1

   In the bowl of a stand mixer , combine warm water (105 to 110ºF / 40 to 43ºC), active dry yeast , and 1 tsp of the granulated sugar . Whisk together and let sit until frothy, about 5 to 10 minutes .
2. 2

   Add the remaining sugar, whole milk , egg , melted unsalted butter (melted and cooled), fine sea salt , and 2 cups of the bread flour . Using the paddle attachment, mix on low speed for 1 minute until a wet batter forms.
3. 3

   Switch to the dough hook . With the mixer on low speed, gradually add the remaining 1.5 cups of flour. Knead the dough on medium-low speed for 5 to 7 minutes . The dough should be smooth, elastic, and slightly sticky, clearing the sides of the bowl. (If too sticky, add more flour, 1 Tbsp at a time).
4. 4

   Shape the dough into a smooth ball. Place it in a large bowl , turning once to grease the top. Cover the bowl with plastic wrap or a damp towel. Let it rise in a warm, draft-free place until doubled in size, about 1 to 1 ½ hours .
5. 5

   Lightly grease a baking pan . Punch down the dough to release the air. Transfer it to a lightly floured surface. Divide the dough into 12 equal portions (about 70 to 75 grams each). Shape each portion into a smooth, tight ball. Arrange the dough balls in the prepared pan in a 3 × 4 grid.
6. 6

   Cover the pan loosely with plastic wrap or a damp towel. Let the rolls rise until doubled in size and touching, about 45 minutes to 1 hour .
7. 7

   Preheat the oven to oven (191ºC). Bake the rolls until golden brown, about 18 to 22 minutes . If the tops are browning too quickly, tent them loosely with foil.
8. 8

   Remove from the oven and immediately brush the tops of the rolls with the remaining melted unsalted butter (melted). Let them cool in the pan for 10 minutes before serving.