Perfect Dinner Rolls
Directions
- 1Make the Tangzhong: In a saucepan, combine ½ cup whole milk, ½ cup water, and ¼ cup bread flour. Cook over medium heat, whisking constantly, until a paste forms. Let it cool.
- 2In a large bowl, combine 4 ½ cups bread flour, 2 teaspoons kosher salt, and 2 tablespoons sugar.
- 3In a separate bowl, whisk together 1 whole egg, 1 egg yolk, and the yeast mixture.
- 4Add the wet ingredients to the dry ingredients in the mixer bowl. Add ¼ cup room temperature unsalted butter. Knead on low speed for 10 minutes until the dough is sticky.
- 5Lightly oil a large bowl. Transfer the dough into the bowl and cover with plastic wrap. Let the dough proof until doubled in size (1 to 1 ½ hours).
- 6Lightly grease a large baking dish with oil. Punch down the doubled dough and divide it into 18 pieces. Shape each piece into a small ball and arrange them in the prepared baking dish.
- 7Cover the baking dish with a clean kitchen towel and let the rolls double proof for 1 hour.
- 8Preheat oven to 375°F (190°C). Brush the rolls with egg wash.
- 9Bake for about 20 minutes, or until golden brown.
- 10While still hot, brush the rolls with melted unsalted butter and sprinkle with Maldon salt.
Ingredients
- 0.5 cup whole milk
- 0.5 cup water
- 0.25 cup bread flour
- 1 cup warm water
- 10 grams active dry yeast
- 2 tablespoons sugar
- 4.5 cups bread flour
- 2 teaspoons kosher salt
- 2 tablespoons sugar
- 1 whole egg
- 1 whole egg yolk
- 0.25 cup unsalted butter
- 1 tablespoon oil
- 1 egg wash
- 1 melted unsalted butter
- 1 Maldon salt
Equipment
saucepanwhiskmeasuring cupsmeasuring spoonsstand mixer with paddle attachmentlarge bowlplastic wrapbaking dishpastry brush