Ingredients
- 1 1/4 cups whole milk, warmed to 110-115F
- 1 packet active dry yeast (2 1/4 teaspoons)
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter, softened
- 1 large egg, plus 1 large egg yolk
- 2 teaspoons Diamond Crystal kosher salt
- 3 3/4 cups all-purpose flour
- 1 tablespoon neutral oil, for the bowl
- 3 tablespoons melted unsalted butter, for brushing
Proof the Yeast and Mix the Dough
In the bowl of a stand mixer, combine the warm milk, yeast, and a pinch of the sugar. Let it sit for ~5-10 minutes. The mixture should become foamy on top; this is called proofing and it confirms your yeast is alive and active. If it doesn’t foam, you must start over.
To the foamy yeast, add the remaining sugar, the softened butter, the whole egg and egg yolk, and the salt. Fit the mixer with the dough hook and add about half of the flour. Mix on low speed until a shaggy dough forms.
Add the remaining flour and increase the speed to medium. Knead for ~5-7 minutes. The dough is ready when it is smooth and pulls away cleanly from the sides of the bowl.
First Rise
Lightly grease a large bowl with the neutral oil. Place the dough in the bowl and turn it over to coat it lightly in oil. Cover the bowl with plastic wrap and let it rise in a warm, draft-free spot for 1.5 to 2 hours, or until it has doubled in size.
Shape and Second Rise
Gently punch down the risen dough to deflate it. Turn it out onto a clean counter and divide it into 15 equal pieces. Roll each piece into a tight, smooth ball, tucking the seams underneath.
Arrange the dough balls in a greased 9×13-inch baking pan. They should be close but not touching. Cover the pan with plastic wrap and let the rolls rise again for another 60-75 minutes, until they are puffy and have expanded to touch each other.
Bake and Brush with Butter
About 20 minutes before the second rise is complete, preheat your oven to 375F.
Bake the rolls for ~20-25 minutes, rotating the pan halfway through. They are done when the tops are a deep golden brown.
Let the rolls cool in the pan for just a few minutes, then brush the tops generously with the melted butter. Serve warm.
Dinner Rolls
Ingredients
- 1 1/4 cups whole milk warmed to 110-115F
- 1 packet active dry yeast 2 1/4 teaspoons
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter softened
- 1 large egg plus 1 large egg yolk
- 2 teaspoons Diamond Crystal kosher salt
- 3 3/4 cups all-purpose flour
- 1 tablespoon neutral oil for the bowl
- 3 tablespoons melted unsalted butter for brushing
Instructions
- In the bowl of a stand mixer, combine the warm milk, yeast, and a pinch of the sugar and let rest until foamy, about 5-10 minutes.
- Add the remaining sugar, softened butter, eggs, and salt to the yeast mixture.
- Mix in half the flour on low speed until a shaggy dough forms.
- Add the remaining flour and knead with dough hook on medium speed for 5-7 minutes until smooth and pulling away from the bowl.
- Transfer the dough to an oiled bowl, turning to coat, and cover with plastic wrap.
- Let rise in a warm spot for 1.5-2 hours until doubled.
- Punch down the dough and divide into 15 equal pieces.
- Shape each piece into a smooth ball and place in a greased 9×13-inch baking pan.
- Cover with plastic wrap and let rise 60-75 minutes until puffy and touching.
- Preheat the oven to 375F.
- Bake for 20-25 minutes, rotating halfway, until deep golden brown.
- Brush the warm rolls generously with the melted butter.
