Description
The Perfect Dinner Rolls recipe yields soft, fluffy, and golden brown rolls using the tangzhong method, which ensures a tender crumb and longer freshness. These homemade rolls are ideal for any dinner table and can be customized with buttery or egg wash toppings and a sprinkle of flaky sea salt for extra flavor.
Ingredients
For the Tangzhong:
- 3 tbsp. All Purpose Flour
- 4 tbsp. Water
- 4 tbsp. Whole Milk
For the Dinner Rolls:
- Tangzhong (prepared above)
- 2 1/4 cups All Purpose Flour
- 1 tbsp. Instant Yeast
- 1/3 cup Granulated Cane Sugar
- 2 tsp. Salt + flaky salt for topping
- 3/4 cup Whole Milk, warm to touch
- 1 large Egg
- 4 tbsp. Butter, softened and cubed
Instructions
- Preheat and prepare pan: Preheat oven to 350°F (175°C). Generously butter a 9-inch pie plate for 9 rolls or an 8×8-inch square baking dish for 8 rolls.
- Make the tangzhong: In a saucepan set over medium-high heat, whisk together the water, all-purpose flour, and whole milk continuously for about 4-5 minutes until it thickens into a paste-like texture. Remove from heat and cool.
- Mix dry ingredients: In the bowl of a stand mixer, combine the all-purpose flour, granulated cane sugar, instant yeast, and 2 teaspoons of salt.
- Add wet ingredients and knead: Add the warm whole milk, egg, and cooled tangzhong to the bowl. Using the dough hook attachment, knead on medium speed for 2 minutes.
- Incorporate butter: While kneading, add the softened, cubed butter one tablespoon at a time. Continue kneading for an additional 2-3 minutes until the dough becomes smooth and pliable. Perform the windowpane test by stretching a small dough piece thinly to check elasticity.
- First rise: Shape the dough into a tight ball, place into a greased bowl, and cover. Let it rise in a warm environment for 1-2 hours until doubled in size.
- Shape rolls: Punch down the risen dough and divide it into 8 to 9 equal pieces. Shape each piece into individual rolls and place them evenly spaced in the prepared baking pan.
- Second rise: Cover the rolls and allow to rise for about 1 hour, or until doubled in size.
- Prepare toppings: Brush the surface of the rolls with melted butter, olive oil, or an egg yolk. Sprinkle flaky sea salt on top for garnish.
- Bake: Bake in the preheated oven for 15-20 minutes until the rolls are golden brown on top.
- Cool: Remove from the oven and let the rolls cool for at least 5 minutes before serving. Enjoy fresh, soft dinner rolls!
Notes
- Use the windowpane test to ensure proper gluten development in the dough.
- The tangzhong method helps keep the rolls soft and fresh longer.
- You can substitute whole milk with 2% milk if preferred.
- For a richer flavor, brush rolls with melted butter after baking as well.
- These rolls freeze well; thaw and warm before serving.
