Dinner Rolls

Instructions

Make the Flour Paste – In a medium microwave-safe bowl, whisk the water and ¼ cup bread flour until smooth. Microwave on high in 20-second intervals, whisking between each, until thickened into a thick, scoopable paste, like pudding, about 60 to 80 seconds.
Mix the Dough – In the bowl of a stand mixer, add the warm flour paste and milk. Whisk by hand until smooth, 30 seconds. Add the egg and whisk to combine, 20 seconds. Fit the mixer with the dough hook attachment. Add 2 ½ cups bread flour and yeast. Mix on low speed (setting 2) until the flour is hydrated, about 1 to 2 minutes, scraping down the sides of the bowl as needed. Let the dough sit for 15 minutes.
Add the Sugar, Salt, and Butter – Add the sugar and salt. Mix on medium-low speed (setting 3) for 5 minutes. With the mixer running, gradually add the softened butter, 1 tablespoon at a time. Mix for 5 minutes on medium-low speed, scraping down the hook and sides of the bowl halfway through. The dough will be sticky and elastic.
Knead the Dough – Lightly dust a work surface with flour. Place the dough on top and knead until a ball forms, about 30 seconds. Don't over-flour the dough; it should still be slightly tacky.
Let the Dough Rise – Lightly grease a medium bowl with vegetable oil or cooking spray. Transfer the dough to the bowl, placing it seam-side down. Lightly coat the surface with oil or cooking spray to prevent it from drying out. Cover tightly with plastic wrap and let rise in a warm, draft-free area or proofing box until doubled in size, about 45 to 60 minutes. For best results, maintain a temperature of 75 to 78°F (24 to 26°C) to support yeast fermentation.
Shape the Rolls – Divide the dough into 15 equal portions (about 56g each). Tuck the edges underneath each portion, then roll it against the counter with a cupped hand to form a smooth ball. Use flour as needed to prevent sticking. Arrange in a greased 9 × 13 inch baking pan, 3 rolls per row. Leave about ½-inch of space along the edge.
Let the Rolls Rise Again – Tightly cover the rolls with plastic wrap and let them to rise in a warm, draft-free area until doubled in size, about 45 to 60 minutes.
Bake the Rolls – Set the oven rack to the lowest position. Heat the oven to 375°F (190°C). Bake until the surface is golden brown and the centers reach 190 to 195°F (88 to 91°C), about 23 to 25 minutes.
Cool and Serve – Cool the rolls in the pan for 3 minutes on a wire rack. Carefully transfer the hot rolls to a wire rack. Brush the rolls with 1 tablespoon of melted butter. Let the rolls cool slightly before serving.

Ingredients

Flour Paste

Dough

For Brushing

Instructions

Notes

Nutrition