Dinner Rolls

Don’t think about the carbs. Think about your taste buds.

Serves: 9
Prep time: 2½ hours
Cook time: 20–30 minutes

Bread Vegetarian

Don’t think about the carbs. Think about your taste buds.

Ingredients

Dough

• ½ cup whole milk (100°F)
• ½ cup water (100°F)
• 2½ tsp instant dry yeast
• 3½ cups bread flour
• 1 tbsp granulated sugar
• 1½ tsp fine salt
• 1 large egg
• 1 large egg yolk
• 2½ tbsp unsalted butter (softened)

Milk Roux

• 2 tbsp all-purpose flour
• 2 tbsp filtered water
• ¼ cup whole milk

For Baking

• 1 egg (beaten)
• ⅓ cup salted butter
• 2 cloves garlic (minced)
• flaky salt

Instructions

Preheat the oven to 375°F.

Milk Roux

1. In a small saucepan, whisk together the flour, water, and milk until completely dissolved.
2. Heat over medium heat, stirring continuously, until the mixture thickens into a thick paste.
3. Transfer to a small bowl and set aside to cool.

Dough

4. In a bowl, add the warmed milk and water. Stir in the yeast, cover with plastic wrap, and set aside for 10 minutes.
5. In the bowl of a stand mixer, whisk together the bread flour, sugar, and salt until thoroughly combined.
6. Fit the stand mixer with the dough hook and mix on medium-low speed.
7. One at a time, add the yeast mixture, whole egg, and egg yolk.
8. Once the mixture starts to come together, add the milk roux.
9. Mix for 3–4 minutes or until the dough is smooth.
10. Add the butter and continue mixing on medium-low speed until all the butter is incorporated.
11. Transfer the dough to a large greased bowl and cover with greased plastic wrap.
12. Let rise at room temperature for 1½ hours or until the dough has doubled in size.
13. Punch down the dough to release the gas and turn onto your working surface.

Baking

14. Lightly grease an 8″ square baking pan. Divide the dough into 9 even pieces. Shape each piece into a tight ball by stretching and folding the sides over into the center of the dough.
15. Roll the dough ball in circles while maintaining constant contact with the work surface until you’ve formed a tight ball.
16. In the baking pan, arrange the dough balls in rows of 3. Cover with a damp towel and let proof at room temperature for 30 minutes or until doubled in size.
17. Brush the proofed rolls with the egg to lightly coat each top.
18. Bake for 30 minutes or until puffed and golden brown.
19. When they’re almost done baking, in a small pot, gently heat the butter over medium heat until melted.
20. Add the garlic and gently swirl for 10 seconds.
21. Remove the rolls from the oven and immediately brush with the garlic butter, sprinkle with the flaky salt, and serve warm for the best texture and flavor.