One of the things everyone should know how to make is really good dinner rolls. You will start by warming a cup of milk, half a cup of water and a quarter cup of sugar. Give it a stir and let it heat to 110 Fahrenheit. Melt the butter on the side then add the melted butter to the milk and give it a stir then add a packet of active dry yeast.
Set it aside for the yeast to bloom. Into the bowl of a stand mixer add flour and salt then mix just to get them together. Beat one egg and one egg yolk then add the beaten eggs to the bloomed yeast mixture. Stir the mixture and pour into the flour mixture. Attach a dough hook and knead for about 5 to 8 minutes until beautifully smooth and elastic. If you don’t have a stand mixer you can incorporate it by hand on a floured surface and just knead.
Once the dough is kneaded well, bring it from the bowl and round it then place it in a lightly greased bowl covered with a towel and let the dough proof for 60 minutes or until it doubles in size. Degas the dough and place it on a floured surface then knead it gently for a minute and roll it out into a big rectangle then roll it up and cut it into pieces.
You can get around or less than 15 rolls depending on the size of your rolls. Take each piece and fold it around to a smooth ball then place in a greased round or rectangle baking tin. Keep going until you are all done then cover with a towel and place in a warm place to rest for 30 more minutes.
After the second rise, they should be puffed up, brush the top and sides with egg wash and sprinkle sesame seeds then bake in a preheated 350 degrees Fahrenheit oven for 25 minutes or until golden brown. Immediately they are out of the oven, brush the top with melted butter. Let them cool for 10 minutes and serve.
- 1 cup (237ml) milk
- ½ (118ml) cup water
- ¼ cup (50g/ 1.78Oz) sugar
- ¼ cup butter (57g/ 2Oz) melted
- 1 packet active dry yeast
- 4 cups (480g/ 19.9Oz) all-purpose flour, plus extra for rolling
- 1½ teaspoons kosher salt
- 2 large eggs
- 1 egg yolk
- Put the milk, water, butter and sugar in a small pot and warm up until butter melts. The milk mixture should not boil, bring to about 115 F.
- Sprinkle yeast over the top and stir and then set the mixture aside for the yeast to bloom.
- In the bowl of a stand mixer, add flour and salt then give them a quick mix just to combine.
- Beat one of the eggs with the extra yolk and add that along with the yeast mixture to the flour in the mixing bowl then start kneading the dough until smooth. This should take about 5 to 8 minutes.
- Round the dough then put into a large, lightly greased bowl and cover with a towel and put in a slightly warm to proof for about 60 minutes.
- Lightly flour a work surface and place the proofed dough into the surface then lightly knead it for 2 minutes to degas it then divide the dough into about 15 pieces.
- Roll each dough into a ball and put it into a greased baking dish and cover again with a towel and let rise for about 30 minutes.
- Preheat your oven to 350 Fahrenheit (180C) then prepare an egg wash (beat one egg with 1 tablespoon of water) and brush the rolls with it.
- Bake in the preheated oven for 25-30 minutes, or until the rolls have lightly browned. Once out of the oven, brush with butter before serving.