Fluffy Dinner Rolls

Ingredients

• 0.5 cup water (for flour paste)
• 3 tbsp bread flour (for flour paste)
• 0.5 cup cold milk
• 1 egg (large)
• 2 cup bread flour (11 ounces)
• 1.5 tsp instant or rapid-rise yeast
• 2 tbsp sugar
• 1 tsp salt (table salt)
• 4 tbsp unsalted butter (softened)
• 0.5 tbsp unsalted butter (melted, for brushing)

Steps

1. 1

   Whisk 1/2 cup water and 3 tablespoons bread flour together in a small bowl until no lumps remain.

2. 2

   Microwave the flour mixture, whisking every 20 seconds, until it thickens to a stiff, smooth, pudding-like consistency that forms a mound when dropped from the end of the whisk, about 40 to 80 seconds.

3. 3

   In the bowl of a stand mixer, whisk the flour paste and 1/2 cup cold milk together until smooth.

4. 4

   Add 1 large egg and whisk until fully incorporated.

5. 5

   Add 11 ounces (2 cups) bread flour and 1 1/2 teaspoons instant yeast. Fit the stand mixer with a dough hook and mix on low speed until all flour is moistened, 1 to 2 minutes.

6. 6

   Let the dough stand for 15 minutes to allow for autolyse.

7. 7

   Add 2 tablespoons sugar and 1 teaspoon table salt. Mix on medium-low speed for 5 minutes.

8. 8

   With the mixer running, add 4 tablespoons softened unsalted butter, 1 tablespoon at a time. Continue to mix on medium-low speed for 5 minutes longer, scraping down the dough hook and sides of the bowl occasionally. Note that the dough will stick to the bottom of the bowl.

9. 9

   Transfer the dough to a very lightly floured counter and knead briefly to form a ball.

10. 10

    Transfer the dough, seam side down, to a lightly greased bowl. Lightly coat the surface with vegetable oil spray and cover with plastic wrap. Let rise until doubled in volume, about 1 hour.

11. 11

    Grease a 9-inch round cake pan and set aside. Transfer the dough to the counter and press gently but firmly to expel all air.

12. 12

    Pat and stretch the dough to form an 8 by 9-inch rectangle with the short side facing you. Cut the dough lengthwise into 4 equal strips, then cut each strip crosswise into 3 equal pieces to make 12 portions.

13. 13

    Working with 1 piece at a time, stretch and press the dough gently to form an 8 by 2-inch strip.

14. 14

    Starting on the short side, roll the dough to form a snug cylinder. Arrange the shaped rolls seam side down in the prepared pan, placing 10 rolls around the edge pointing inward and the remaining 2 rolls in the center.

15. 15

    Cover with plastic and let rise until doubled, 45 minutes to 1 hour. When rolls are nearly doubled, adjust the oven rack to the lowest position and heat the oven to 375°F (190°C).

16. 16

    Bake the rolls until deep golden brown, 25 to 30 minutes.

17. 17

    Let the rolls cool in the pan on a wire rack for 3 minutes. Invert the rolls onto the rack, then reinvert so they are right-side up.

18. 18

    Brush the tops and sides of the rolls with 1/2 tablespoon melted unsalted butter. Let the rolls cool for at least 20 minutes before serving.

Notes

We strongly recommend weighing the flour for the dough (312g). The slight tackiness of the dough aids in flattening and stretching, so dust your counter only lightly. To make ahead: The rolls can be made a day ahead. To refresh, wrap in aluminum foil and heat in a 350°F oven for 15 minutes.

Nutrition per serving

• bread
• dinner rolls
• baked
• tangzhong
• side dish
• vegetarian