Fluffy Dinner Rolls
Ingredients
- ¼ cup water
- ¼ cup plus 1 tablespoon whole milk
- 3 tablespoons bread flour
- 2 ½ cups bread flour plus more if needed
- ¾ teaspoon fast rising instant active yeast
- 2 tablespoons granulated sugar
- 1 1/8 teaspoon kosher salt
- ½ plus 2 tablespoons plain Greek yogurt
- 1 large egg
- 2 tablespoons unsalted butter softened
- 2-4 tablespoons water depending on how dry the dough is
- 1 large egg to be used as an egg wash
- Maldon salt for sprinkling or other flaky sea salt
- 1 tablespoon unsalted butter very soft or melted
Instructions
- Whisk water, milk, and 3 tablespoons bread flour in a small saucepan until smooth. Whisking constantly, heat over medium-high heat until mixture thickens and a soft, dough-like paste or roux forms, about 1-2 minutes. This is known as a tangzhong. Paste will look like mashed potatoes. Using a rubber spatula, scrape mixture into the bowl of an electric mixer.
- In a medium bowl, whisk 2 ½ cups bread flour, yeast, sugar, and salt until well blended.
- Add the yogurt, egg, and butter to the tangzhong in the electric mixing bowl and, using the dough hook, begin to mix on medium speed.
- Slowly add the dry ingredients, followed by 2 tablespoons of the water. If the dough appears dry, add the remaining 2 tablespoons and blend until a dough forms.
- Pour mixture onto a work surface, and knead, using as little flour as possible, until a dough that is smooth and only slightly sticky forms.
- Spray a large bowl with nonstick cooking spray. Place the dough in the bowl, and flip it over so the greased side is facing up. Cover with plastic wrap or a clean kitchen towel and allow to rise in a warm place until it has doubled in volume, about 1 ½ hours.
- Spray a 9-inch round cake pan with nonstick cooking spray, and set aside.
- Pour dough out onto a clean work surface and gently shape into a large square. Using a bench scraper, cut the dough into 12 equal, square-shaped pieces. Working with one square at a time, use your knuckles to push and flatten the dough slightly. Gather the corners like you would a drawstring purse and then flip so the seam side is down. Shaping your hand like a “c”, cup the dough and roll over the work surface, causing some friction and rolling it in a circular motion until it forms a small, smooth ball. Place ball in greased cake pan.
- Repeat step 8 until there are 12 balls in the cake pan – 8 around the perimeter of the pan and 4 in the center, slightly spaced apart. Cover the pan with plastic wrap and allow to rise for approximately 45 minutes to 1 hour.
- Preheat oven to 375 degrees Fahrenheit.
- Whisk the egg for the egg wash with a fork in a small bowl. Using a pastry brush, brush each roll with some egg. Sprinkle each roll with some Maldon salt.
- Bake rolls for 25-30 minutes, or until nice and brown.
- Using a pastry brush, lightly coat each roll with some butter. Serve at once.
Notes
Makes 1 dozen rolls