Directions
- 1Add warm milk to the mixing bowl.
- 2Add instant yeast to the milk and mix. Let it sit for 3-4 minutes until it becomes foamy.
- 3Add white sugar, soft salted butter, and two eggs to the yeast mixture.
- 4Mix the ingredients until just combined.
- 5Switch to the dough hook attachment.
- 6Add half of the all-purpose flour or bread flour and half a teaspoon of salt.
- 7Mix until just combined.
- 8Add the remaining half of the flour.
- 9Let the dough hook knead the dough for about 4 minutes until it pulls away from the edges and comes together.
- 10Knead the dough by hand for the last 5 minutes until it forms a nice smooth ball.
- 11Grease a large bowl and place the dough in the middle.
- 12Cover the bowl and put it in a dry, warm place for 30-45 minutes until the dough doubles in size.
- 13Punch down the risen dough and turn it out onto a clean surface.
- 14Divide the dough into 12 even-sized portions using a dough scraper.
- 15Grease a 9x13 glass dish.
- 16Shape each portion of dough into a tight ball, making sure to create tension on the outside and keep the seam on the bottom.
- 17Place the shaped rolls into the prepared glass dish.
- 18Let the rolls rise again for 15 minutes while preheating the oven to 375 degrees Fahrenheit.
- 19Brush an egg wash (one egg mixed with a little cold water) on top of the rolls to ensure they brown nicely.
- 20Bake in the preheated oven at 375 degrees Fahrenheit for 20-22 minutes until golden brown.
- 21Brush the tops of the baked rolls with a little butter and sprinkle with flaky sea salt.
- 22Let the rolls cool down a bit before serving.
Ingredients
- 1 cup Warm milk
- 8 g Instant yeast
- 0.25 cup White sugar
- 0.5 cup Soft salted butter
- 2 Eggs
- 4 cups All-purpose flour or bread flour
- 0.5 tsp Fine sea salt
- 1 Egg wash (1 egg + a little cold water)
- 1 Butter
- 1 Flaky sea salt
Equipment
Mixing bowlStand mixerDough hook attachmentSpatula9x13 glass dishPastry brush
Tips
- The milk should be between 110-115 degrees Fahrenheit.
- When kneading by hand, the dough should be slightly sticky but still handleable.
- Don't add too much flour, or the bread rolls will be dry.
- Make sure to create tension on the outside of the dough when shaping the rolls.
- Keep the seam on the bottom when shaping the rolls.
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