Dinner Rolls

Ingredients

• •1 cup whole milk, warmed to 110°F
• •2.25 tsp (1 packet) instant yeast
• •3 tbsp granulated sugar
• •3.5 cups all-purpose flour
• •1.25 tsp salt
• •2 large eggs, room temperature
• •4 tbsp unsalted butter, softened and cubed
• •2 tbsp unsalted butter, melted (for brushing)
• •1/4 tsp flaky sea salt (optional, for topping)

Directions

1. 1Whisk warm milk, yeast, and 1 tbsp of the sugar together in the bowl of a stand mixer; let sit 5 minutes until foamy.
2. 2Add remaining sugar, eggs, and salt to the yeast mixture and stir briefly to combine.
3. 3Add flour and mix on low with the dough hook until a shaggy dough forms, then increase to medium and knead for 5 minutes.
4. 4Add softened butter one cube at a time with the mixer running, letting each piece incorporate before adding the next; knead 4 more minutes until the dough is smooth, soft, and slightly tacky.
5. 5Transfer dough to a lightly oiled bowl, cover with plastic wrap, and rise in a warm spot for 1 hour or until doubled in size.
6. 6Punch down the dough, turn onto an unfloured surface, and divide into 12 equal pieces (about 70g each).
7. 7Shape each piece into a tight smooth ball by cupping your hand over it and rolling in small circles against the counter.
8. 8Arrange rolls in a greased 9×13-inch baking pan, cover loosely, and let rise 30–45 minutes until puffy and touching.
9. 9Preheat oven to 375°F while rolls complete their second rise.
10. 10Bake for 18–22 minutes until deep golden brown on top.
11. 11Brush generously with melted butter the moment they come out of the oven and sprinkle with flaky salt if using.
12. 12Serve warm, pulling rolls apart at the table.

💡 No stand mixer? Knead by hand for 10–12 minutes on a lightly floured surface. Rolls can be shaped and placed in the pan the night before, refrigerated overnight, then brought to room temperature for 45 minutes before baking.

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