Ingredients
For the Rolls
- 3 cups all-purpose flour
- 1 1/2 cups bread flour
- 1 1/2 tsp kosher salt
- 2 1/4 tsp instant yeast (1 standard packet)
- 2 tbsp granulated sugar
- 2 tbsp light brown sugar
- 1 1/4 cups buttermilk, lukewarm
- 2 large eggs, at room temperature
- 6 tbsp unsalted butter, at room temperature, cut into cubes
For the Topping
- 1 large egg
- 1 tbsp whole milk
- Melted butter and flaky sea salt, for finishing
Make the Dough
In the bowl of a stand mixer fitted with the dough hook, whisk together the all-purpose flour, bread flour, kosher salt, yeast, and both sugars.
In a small bowl, whisk together the lukewarm buttermilk and the eggs.
Pour the buttermilk mixture into the dry ingredients and mix on low speed until a shaggy dough forms.
With the mixer on medium speed, start adding the cubed butter, a few pieces at a time. Make sure each addition is fully incorporated before adding the next.
Knead and Proof the Dough
Once all the butter is in, turn the mixer up to medium-high and let it knead for ~8-10 minutes. The dough should become smooth, elastic, and pull away from the sides of the bowl.
Transfer the dough to a lightly greased bowl, cover it, and let it rise in a warm spot for ~1-1.5 hours, or until it has doubled in size.
Shape and Proof Again
Once the dough has proofed, turn it out onto a clean, non-floured surface and gently punch it down to release the air.
Divide the dough into 20 equal pieces and roll each piece into a tight, smooth ball.
Arrange the dough balls about 1-inch apart in a greased 9×13 inch baking dish.
Cover the dish and let the rolls rise in a warm place for another ~30-45 minutes, or until they look puffy and are touching.
Bake the Rolls
When the rolls are almost done rising, preheat your oven to 350 F.
In a small bowl, whisk together the egg and milk for the egg wash. Gently brush this mixture over the top of the proofed rolls.
Bake for ~25-30 minutes, until the tops are a deep golden brown.
As soon as they come out of the oven, brush the tops with melted butter and sprinkle with a little flaky sea salt.
Homemade Dinner Rolls
Ingredients
For the Rolls
- 3 cups all-purpose flour
- 1 1/2 cups bread flour
- 1 1/2 tsp kosher salt
- 2 1/4 tsp instant yeast 1 standard packet
- 2 tbsp granulated sugar
- 2 tbsp light brown sugar
- 1 1/4 cups buttermilk lukewarm
- 2 large eggs at room temperature
- 6 tbsp unsalted butter at room temperature, cut into cubes
For the Topping
- 1 large egg
- 1 tbsp whole milk
- Melted butter and flaky sea salt for finishing
Instructions
- Whisk flours, salt, yeast, and sugars in stand mixer bowl with dough hook.
- Combine lukewarm buttermilk and eggs in separate bowl.
- Mix wet ingredients into dry on low speed until shaggy dough forms.
- Add cubed butter gradually on medium speed, incorporating fully between additions.
- Knead on medium-high for 8-10 minutes until smooth and elastic.
- Transfer to greased bowl, cover and let rise 1-1.5 hours until doubled.
- Turn dough onto clean surface, divide into 20 pieces, roll into balls.
- Place balls 1-inch apart in greased 9×13 baking dish.
- Cover and let rise 30-45 minutes until puffy and touching.
- Preheat oven to 350°F.
- Brush rolls with egg wash (beaten egg + milk).
- Bake 25-30 minutes until deep golden brown.
- Brush hot rolls with melted butter, sprinkle with flaky sea salt.
Notes
