Buttery Dinner Rolls

Ingredients

Equipment Needed

• •Large mixing bowl
• •9x13-inch baking pan
• •Kitchen scale (recommended)
• •Instant-read thermometer
• •Pastry brush
• •Stand mixer with dough hook (optional)

Instructions

1. 1

   Bloom the yeast

   Pour the warm milk into a large mixing bowl. The temperature matters here: too hot kills the yeast, too cold leaves it dormant. It should feel like bathwater against your wrist, around 110°F. Sprinkle the yeast and a pinch of the sugar over the surface. Let it sit undisturbed for 5 to 10 minutes. You're looking for foam and bubbles, proof that your yeast is alive and ready to work. If nothing happens after 10 minutes, your yeast is dead. Start over with fresh.

   If you're uncertain about temperature, use an instant-read thermometer. Yeast is most active between 105°F and 115°F.
2. 2

   Build the dough

   Add the remaining sugar and the eggs to the bloomed yeast. Whisk until combined. In a separate bowl, whisk together the flour and salt. Add about half the flour mixture to the wet ingredients and stir with a wooden spoon until you have a shaggy, sticky mass. Add the softened butter in pieces, working it in with your spoon or your hands. The dough will look greasy and unpromising. This is correct. Add the remaining flour and stir until a rough dough forms.

3. 3

   Knead until smooth

   Turn the dough onto a lightly floured surface. Knead for 8 to 10 minutes, using the heel of your hand to push the dough away, then folding it back over itself. The dough will transform from sticky and ragged to smooth and elastic. It should spring back when you poke it with a finger. A slight tackiness is fine and desirable. Resist adding extra flour unless the dough is truly unworkable. Every tablespoon of extra flour makes a denser roll.

   If using a stand mixer, knead on medium-low with a dough hook for 6 to 7 minutes. The dough should clear the sides of the bowl but stick slightly to the bottom.
4. 4

   First rise

   Shape the dough into a ball and place it in a large greased bowl, turning once to coat the surface. Cover tightly with plastic wrap or a damp kitchen towel. Set in a warm, draft-free spot. The top of your refrigerator works well. Let rise until doubled in size, about 1 to 1 1/2 hours. The timing depends on your kitchen temperature. Poke the dough with a floured finger: if the indent stays, you're ready. If it springs back quickly, give it more time.

   For a slow rise that develops more flavor, refrigerate the covered dough overnight. Let it come to room temperature for an hour before shaping.
5. 5

   Shape the rolls

   Punch down the risen dough to deflate it. Turn it onto a clean surface (you shouldn't need flour now). Divide the dough into 24 equal pieces. A kitchen scale helps here: aim for about 45 grams each. To shape each roll, cup the dough piece under your palm and roll it against the counter in a circular motion. The friction between dough and surface creates tension, forming a smooth, taut ball. Place the shaped rolls in a greased 9x13-inch baking pan, spacing them about half an inch apart. They should be snug but not touching.

6. 6

   Second rise

   Cover the pan loosely with plastic wrap or a kitchen towel. Let the rolls rise until puffy and the edges are just touching, about 45 minutes to 1 hour. They should look pillowy and hold a slight indent when touched gently. Meanwhile, position a rack in the center of your oven and preheat to 375°F.

7. 7

   Bake until golden

   Remove the covering and brush the tops of the rolls generously with about half of the melted butter. Bake for 18 to 22 minutes, rotating the pan halfway through. The rolls are done when the tops are golden brown and the internal temperature reaches 190°F. They should sound hollow when you tap the top. The aroma will tell you too: rich, yeasty, deeply buttery.

8. 8

   Finish with butter

   Remove from the oven and immediately brush the hot rolls with the remaining melted butter. Be generous. This second brushing is what makes them glisten and gives that soft, tender crust. Sprinkle with flaky sea salt if you like. Let the rolls cool in the pan for 5 minutes before serving. They pull apart beautifully at the seams.

Chef Tips

• •Butter quality matters in a recipe this simple. Use the best unsalted butter you can find. European-style butter with higher fat content makes these rolls even more tender.
• •Room temperature eggs incorporate more smoothly into the dough. Set them out an hour before you begin, or warm them in a bowl of lukewarm water for 10 minutes.
• •The windowpane test tells you when the dough is kneaded enough. Stretch a small piece thin between your fingers. If you can see light through it without it tearing, gluten development is complete.
• •These rolls freeze beautifully. Cool completely, wrap tightly in plastic and then foil, and freeze for up to two months. Reheat wrapped in foil at 300°F for 15 minutes.

Advance Preparation

• •Dough can be made through the first rise, then refrigerated overnight. The slow cold rise develops deeper flavor. Let dough come to room temperature for 1 hour before shaping.
• •Shaped rolls can be covered and refrigerated for up to 24 hours before their second rise. Add 30 minutes to the rising time when working with cold dough.
• •Baked rolls can be stored in an airtight container at room temperature for 2 days. Reheat briefly in a 300°F oven to refresh.

Frequently Asked Questions

Nutrition Information

1 roll (about 45g)