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Ingredients
- 480 g all-purpose flour
- 220 g whole milk, lukewarm
- 80 g water, lukewarm
- 50 g granulated sugar
- 7 g instant yeast
- 9 g salt
- 1 large egg
- 70 g unsalted butter, softened
- 25 g melted butter
Instructions
Mix flour, sugar, yeast.
Add milk, water, egg. Mix until shaggy.
Add salt. Knead.
Incorporate softened butter gradually. Continue kneading until smooth and elastic, approximately 8-10 minutes total.
Rise until doubled, approximately 60-90 minutes.
75 minDivide into 16 equal pieces. Use scale for uniform rolls.
Shape each into smooth tight ball.
Arrange 4x4 in greased 9x13 pan.
Cover. Proof until very puffy and touching, approximately 45-75 minutes.
60 minBake 350F approximately 20-25 minutes.
22 minBrush immediately with melted butter.
Nutrition per serving
171
Calories
5g
Protein
25g
Carbs
6g
Fat
Chef's Notes & Storage
CHEF'S NOTES:
- Add softened butter gradually after initial kneading for easier incorporation.
- Shape into tight, smooth balls for even pull-apart rolls.
- Brush with butter immediately after baking for soft, shiny tops.
TROUBLESHOOTING:
- Can I make rolls ahead? Yes - refrigerate after shaping, then proof and bake next day.
- Why are my dinner rolls dense? Under-kneaded, under-proofed, or yeast was inactive.
- Can shaped rolls be refrigerated? Yes - cover and refrigerate overnight, then proof before baking.
STORAGE: Room temperature 2-3 days. Reheat briefly. Freezes well.
SCALING: 0.5x = 8 rolls (use 8x8 pan), 1x = 16 (9x13), 1.5x = 24, 2x = 32 (two 9x13). Rise and bake times do not scale.
ALLERGENS: Contains wheat, milk, egg.
NUTRITION NOTE: Calculated per roll (1/16 of recipe) using standard USDA nutrition values.
