Dinner Rolls
These are perfect to have at any time but more so during the Holidays or other special occasions!
Ingredients
- 2 1/4 tsp. dry active yeast
- 1/4 cup lukewarm water (between 105-110ºF)
- 2 tbsp. honey, divided tips & tricks
- 4 tbsp. butter
- 1 cup milk
- 2 tsp. Herbes de Provence see Recipe
- 1 small pinch ground Himalayan sea salt
- 2 1/2 cups unbleached all-purpose flour, divided plus more for dusting
- 1 1/2 tbsp. olive oil to coat the bowl, or as needed tips & tricks
- egg wash (1 egg mixed with 1 tsp. milk)
- 1 tsp. coarse sea salt, or as needed (substitute poppy seeds or sesame seeds) *optional
Directions
- In the bowl of a stand mixer, dissolve yeast and honey in lukewarm water; let it sit for 10 to 15 minutes or until the yeast begins to foam.
- Meanwhile, in a small saucepan over medium-low heat, add milk and butter; cook until the butter is melted, 3 to 4 minutes; set aside.
- Back to the yeast; add Herbes de Provence, salt, 2 cups flour and the milk mixture. Using a dough hook attachment, mix all the ingredients on low speed for 3 minutes; clean the sides of bowl with a spatula.
- Stir in 1 tbsp. flour at a time, mixing well after each addition, cleaning the sides as needed. Continue adding flour until the dough clings to the hook, pulling away from the sides of the bowl.
- Knead on speed 4 for 4 minutes.
- Form dough into a ball by pulling under and transfer to a large bowl coated with olive oil; swirl the dough to coat with oil. Cover loosely with a clean dish towel and let it rise in a draft-free spot like the oven (temperature off) until it doubles in size, about 1 ½ hours.
- Line a large baking sheet with parchment paper or a silicone mat; set aside.
- Punch the dough to deflate and transfer to a lightly floured work surface. Shape it into a rectangle, about ½-inch thick.
- Cut into 32 equal-sized pieces and form each piece into a ball, pinching the seams on the underside, creating a smooth round top.
- Transfer the dough balls to the prepared baking sheet, placing them close together without touching.
- Cover with a dish towel and let them proof for 30 minutes while preheating oven to 375ºF.
- Brush the tops lightly with egg wash and sprinkle with sea salt.
- Transfer to the preheated oven and bake for 20 minutes or until golden brown.