Perfect Dinner Rolls

220 mins
Serves 1
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Directions

  1. 1Make the tangzhong: In a saucepan, combine half a cup of whole milk, half a cup of water, and a quarter cup of bread flour. Cook, whisking constantly, until a paste forms. Let it cool.
  2. 2Make the tangzhong: In a saucepan, combine half a cup of whole milk, half a cup of water, and a quarter cup of bread flour. Cook, whisking constantly, until a paste forms. Let it cool.
  3. 3Make the tangzhong: In a saucepan, combine half a cup of whole milk, half a cup of water, and a quarter cup of bread flour. Cook, whisking constantly, until a paste forms. Let it cool.
  4. 4In a large bowl, combine 4 1/2 cups of bread flour, 2 teaspoons of kosher salt, and 2 tablespoons of sugar.
  5. 5In a large bowl, combine 4 1/2 cups of bread flour, 2 teaspoons of kosher salt, and 2 tablespoons of sugar.
  6. 6In a large bowl, combine 4 1/2 cups of bread flour, 2 teaspoons of kosher salt, and 2 tablespoons of sugar.
  7. 7In a separate bowl, combine 1 cup of warm water, 10 grams of active dry yeast, and 2 tablespoons of sugar. Let it sit for 10 minutes until foamy.
  8. 8In a separate bowl, combine 1 cup of warm water, 10 grams of active dry yeast, and 2 tablespoons of sugar. Let it sit for 10 minutes until foamy.
  9. 9In a separate bowl, combine 1 cup of warm water, 10 grams of active dry yeast, and 2 tablespoons of sugar. Let it sit for 10 minutes until foamy.
  10. 10In a stand mixer, combine the dry ingredients (flour, salt, sugar), egg, egg yolk, yeast mixture, and tangzhong on low speed. Add 1/4 cup of unsalted butter, room temperature, and knead the dough on low speed for 10 minutes.
  11. 11In a stand mixer, combine the dry ingredients (flour, salt, sugar), egg, egg yolk, yeast mixture, and tangzhong on low speed. Add 1/4 cup of unsalted butter, room temperature, and knead the dough on low speed for 10 minutes.
  12. 12In a stand mixer, combine the dry ingredients (flour, salt, sugar), egg, egg yolk, yeast mixture, and tangzhong on low speed. Add 1/4 cup of unsalted butter, room temperature, and knead the dough on low speed for 10 minutes.
  13. 13Lightly oil a large bowl. Transfer the dough into the bowl. Cover with plastic wrap and let it proof until doubled in size (1-1.5 hours).
  14. 14Lightly oil a large bowl. Transfer the dough into the bowl. Cover with plastic wrap and let it proof until doubled in size (1-1.5 hours).
  15. 15Lightly oil a large bowl. Transfer the dough into the bowl. Cover with plastic wrap and let it proof until doubled in size (1-1.5 hours).
  16. 16Spray an extra-large baking dish with oil. Punch down the dough and divide it into 18 pieces.
  17. 17Spray an extra-large baking dish with oil. Punch down the dough and divide it into 18 pieces.
  18. 18Spray an extra-large baking dish with oil. Punch down the dough and divide it into 18 pieces.
  19. 19Form the dough into balls and place them into the prepared baking dish. Cover and let double proof for one hour.
  20. 20Form the dough into balls and place them into the prepared baking dish. Cover and let double proof for one hour.
  21. 21Form the dough into balls and place them into the prepared baking dish. Cover and let double proof for one hour.
  22. 22Brush the rolls with egg wash. Bake at 375 degrees until lightly golden (about 20 minutes).
  23. 23Brush the rolls with egg wash. Bake at 375 degrees until lightly golden (about 20 minutes).
  24. 24Brush the rolls with egg wash. Bake at 375 degrees until lightly golden (about 20 minutes).
  25. 25While still hot, brush the rolls with melted unsalted butter and sprinkle with Maldon salt.
  26. 26While still hot, brush the rolls with melted unsalted butter and sprinkle with Maldon salt.
  27. 27While still hot, brush the rolls with melted unsalted butter and sprinkle with Maldon salt.

Ingredients

  • 0.5 cup whole milk
  • 0.5 cup whole milk
  • 0.5 cup whole milk
  • 0.5 cup water
  • 0.5 cup water
  • 0.5 cup water
  • 0.25 cup bread flour
  • 0.25 cup bread flour
  • 0.25 cup bread flour
  • 4.5 cups bread flour
  • 4.5 cups bread flour
  • 4.5 cups bread flour
  • 2 teaspoons kosher salt
  • 2 teaspoons kosher salt
  • 2 teaspoons kosher salt
  • 2 tablespoons sugar
  • 2 tablespoons sugar
  • 2 tablespoons sugar
  • 10 grams active dry yeast
  • 10 grams active dry yeast
  • 10 grams active dry yeast
  • 2 tablespoons sugar
  • 2 tablespoons sugar
  • 2 tablespoons sugar
  • 1 unit egg
  • 1 unit egg
  • 1 unit egg
  • 1 unit egg yolk
  • 1 unit egg yolk
  • 1 unit egg yolk
  • 0.25 cup unsalted butter
  • 0.25 cup unsalted butter
  • 0.25 cup unsalted butter
  • 1 tablespoon oil
  • 1 tablespoon oil
  • 1 tablespoon oil
  • 1 unit egg wash
  • 1 unit egg wash
  • 1 unit egg wash
  • 1 unit melted unsalted butter
  • 1 unit melted unsalted butter
  • 1 unit melted unsalted butter
  • 1 unit Maldon salt
  • 1 unit Maldon salt
  • 1 unit Maldon salt

Equipment

saucepanwhiskmeasuring cupsmeasuring spoonsstand mixer with dough hooklarge bowlplastic wrapbaking sheetpastry brush