1 ¼ cup (290 ml) Milk (luke-warm (110F) )
2 tablespoon Sugar (or honey)
2 ¼ teaspoon (7 g) Instant dry yeast (or 21 grams bakers yeast)
4 tablespoon Unsalted butter, room temperature
¾ teaspoon Kosher salt
3 cup (375 g) All-purpose flour (or bread flour)
½ cup (60 g) All-purpose flour (or bread flour for kneading)
2 tablespoon Milk (or ½ beaten egg )
Yeast – In a small bowl or measuring cup combine warm milk (110 F), yeast, and sugar. Stir and set aside to foam for 3 mins.
Pro-tip- instant yeast does not need to be activated but I like to ensure my yeast is good and working for me. You may choose to add all ingredients directly to the flour.
Dough – Measure the flour and salt in a large bowl or stand mixer with the dough hook. Add the yeast mixture and combine well with a wooden spoon or spatula. Scrape the sides of the bowl.
Pro-tip – if you do not like kneading I highly recommend using a stand mixer with the hook attachment.
By hand – transfer to a well-dusted worktop and knead the dough for 4 to 5 minutes using the remaining flour only if necessary.
Stand mixer – once all the flour is well incorporated knead on medium speed for 3 to 4 minutes.
Butter – Then, add the butter and knead again for 3 minutes more by hand or 2 minutes on the stand mixer.
Pro-tip – avoid the temptation to add more flour. We want soft, light, and fluffy rolls, and this is only possible when the dough is soft, elastic, yet slightly sticky
Bowl – When the dough is soft, shiny, but still slightly sticky shape it into a ball. Place the dough in an oiled bowl seam side down. Coat the surface with cooking spray to prevent drying. Cover with a clean kitchen towel or plastic wrap.
First rise – Leave in a warm place. Let rise for 60 to 90 minutes until double in volume.
Pro-tip – in winter you may need 90 minutes or more but in summer the dough may double in 45 minutes. If you can’t attend to it at that moment. De-gas, reshape, and let double in volume again.
Divide – When the dough is double in volume transfer to a well-dusted floured surface. De-gas, reshape into a ball. Then roll into a small log.
Pro-tip – at this point there is no need for additional flour. So use a light dusting of flour.
Using a dough scraper divide this log into three portions and then each of those portions into 3 again. This should give you 9 dinner rolls.
Pro-tip – the odd number 9 is because we are using a square baking pan. you can also divide into 8 medium or 12 small rolls, use an 8-inch round or quarter sheet pan.
Shape and bake
Shape – Hold each piece of dough in your hand and gather all the seams together. Pinch the seams at the bottom then place the ball on a non-floured surface while still holding it in your hand.
Loosen the grip on the dough and roll back and forth into a tight circle against the work surface. You will feel the dough become tight and smooth.
Pro-tip – the goal is to create a tight, smooth ball. If you overdo the rolling you will rip the top surface which will give a rough, not smooth roll.
Proof – Grease or spray a 9 x 9 square baking pan. Place the rolls in the pan. Seam side down. Cover with a clean kitchen cloth or plastic wrap and leave in a warm place for about 45 minutes until almost double in size.
Pro-tip – Spray the plastic wrap with oil to prevent it from sticking to the rolls.
Oven – When the rolls are almost double in volume at about 30 minutes, preheat the oven to 375°F /190°C / Gas Mark 5.
Egg wash – Brush the rolls with milk, cream, or egg wash.
Pro-tip- Egg wash is a full egg with 2 tablespoon of water. An egg wash will give a nice golden brown color.
Bake for about 20 to 22 minutes until lightly golden on top. When baked brush with melted butter.
Pro-tip – this is optional but adds a nice flavor and keeps the top crust soft.
Cool – Take them out of the pan and cover them with a clean kitchen cloth for at least 5 minutes to keep them soft.
Pro-tip – do not leave the rolls in the pan for too long as the steam will make the bread soggy on the bottom.