Fluffy Milk Bread Dinner Rolls
Fluffy Milk Bread Dinner Rolls
Ingredients
For the Tangzhong
- 2 tablespoons all-purpose flour
- 1/2 cup milk
For the Dough
- 2 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon salt
- 1/2 cup milk, warm (105-115°F)
- 1 large egg
- 1/4 cup unsalted butter, softened
For Finishing
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon flaky sea salt, or to taste
Instructions
- 1
Prepare the Tangzhong: In a small saucepan, whisk together 2 tablespoons of all-purpose flour and 1/2 cup of milk until smooth. Cook over medium-low heat, stirring constantly, until the mixture thickens to a paste-like consistency, about 3-5 minutes. It should form ripples when stirred and register 149°F (65°C) on an instant-read thermometer. Remove from heat and transfer to a small bowl. Cover with plastic wrap directly on the surface to prevent a skin from forming, and let cool to room temperature (about 15-20 minutes).
⏱️ 20 min
- 2
In the bowl of a stand mixer fitted with the dough hook attachment, combine the remaining 2 1/2 cups of all-purpose flour, granulated sugar, active dry yeast, and salt. Mix briefly to combine.
⏱️ 2 min
- 3
Add the cooled Tangzhong, warm milk, and large egg to the dry ingredients. Mix on low speed until a shaggy dough forms, about 2 minutes. Increase speed to medium-low and knead for 5 minutes.
⏱️ 7 min
- 4
Add the softened unsalted butter, one tablespoon at a time, allowing each addition to incorporate before adding the next. Continue kneading on medium speed for another 8-10 minutes, or until the dough is smooth, elastic, and passes the windowpane test (a small piece of dough can be stretched thin enough to see light through it without tearing).
⏱️ 10 min
- 5
Lightly grease a large bowl. Transfer the dough to the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min
- 6
Once risen, gently punch down the dough to release the air. Turn the dough out onto a lightly floured surface and divide it into 12 equal pieces (approximately 2 ounces each).
⏱️ 5 min
- 7
Shape each piece of dough into a smooth ball. To do this, flatten each piece slightly, then pull the edges into the center and pinch to seal. Flip the dough over and cup it with your hand, rotating it against the counter to create a taut, round ball. Arrange the shaped rolls in a lightly greased 9x13 inch baking pan, leaving a small space between each roll.
⏱️ 10 min
- 8
Cover the baking pan loosely with plastic wrap or a clean kitchen towel and let the rolls rise in a warm place for a second time, about 45-60 minutes, or until they are visibly puffy and have nearly doubled in size.
⏱️ 60 min
- 9
Preheat your oven to 375°F (190°C) during the last 15 minutes of the second rise.
⏱️ 15 min•🌡️ 375
- 10
Bake the rolls for 18-22 minutes, or until golden brown on top and cooked through. If the tops are browning too quickly, you can loosely tent the pan with aluminum foil.
⏱️ 20 min•🌡️ 375
- 11
Immediately upon removing the rolls from the oven, brush generously with the 2 tablespoons of melted unsalted butter. Sprinkle with flaky sea salt.
⏱️ 3 min
- 12
Let the rolls cool in the pan for 5-10 minutes before serving. They are best enjoyed warm.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Fluffy Milk Bread Dinner Rolls
Ingredients
For the Tangzhong
- 2 tablespoons all-purpose flour
- 1/2 cup milk
For the Dough
- 2 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon salt
- 1/2 cup milk, warm (105-115°F)
- 1 large egg
- 1/4 cup unsalted butter, softened
For Finishing
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon flaky sea salt, or to taste
Instructions
- 1
Prepare the Tangzhong: In a small saucepan, whisk together 2 tablespoons of all-purpose flour and 1/2 cup of milk until smooth. Cook over medium-low heat, stirring constantly, until the mixture thickens to a paste-like consistency, about 3-5 minutes. It should form ripples when stirred and register 149°F (65°C) on an instant-read thermometer. Remove from heat and transfer to a small bowl. Cover with plastic wrap directly on the surface to prevent a skin from forming, and let cool to room temperature (about 15-20 minutes).
⏱️ 20 min - 2
In the bowl of a stand mixer fitted with the dough hook attachment, combine the remaining 2 1/2 cups of all-purpose flour, granulated sugar, active dry yeast, and salt. Mix briefly to combine.
⏱️ 2 min - 3
Add the cooled Tangzhong, warm milk, and large egg to the dry ingredients. Mix on low speed until a shaggy dough forms, about 2 minutes. Increase speed to medium-low and knead for 5 minutes.
⏱️ 7 min - 4
Add the softened unsalted butter, one tablespoon at a time, allowing each addition to incorporate before adding the next. Continue kneading on medium speed for another 8-10 minutes, or until the dough is smooth, elastic, and passes the windowpane test (a small piece of dough can be stretched thin enough to see light through it without tearing).
⏱️ 10 min - 5
Lightly grease a large bowl. Transfer the dough to the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min - 6
Once risen, gently punch down the dough to release the air. Turn the dough out onto a lightly floured surface and divide it into 12 equal pieces (approximately 2 ounces each).
⏱️ 5 min - 7
Shape each piece of dough into a smooth ball. To do this, flatten each piece slightly, then pull the edges into the center and pinch to seal. Flip the dough over and cup it with your hand, rotating it against the counter to create a taut, round ball. Arrange the shaped rolls in a lightly greased 9x13 inch baking pan, leaving a small space between each roll.
⏱️ 10 min - 8
Cover the baking pan loosely with plastic wrap or a clean kitchen towel and let the rolls rise in a warm place for a second time, about 45-60 minutes, or until they are visibly puffy and have nearly doubled in size.
⏱️ 60 min - 9
Preheat your oven to 375°F (190°C) during the last 15 minutes of the second rise.
⏱️ 15 min•🌡️ 375 - 10
Bake the rolls for 18-22 minutes, or until golden brown on top and cooked through. If the tops are browning too quickly, you can loosely tent the pan with aluminum foil.
⏱️ 20 min•🌡️ 375 - 11
Immediately upon removing the rolls from the oven, brush generously with the 2 tablespoons of melted unsalted butter. Sprinkle with flaky sea salt.
⏱️ 3 min - 12
Let the rolls cool in the pan for 5-10 minutes before serving. They are best enjoyed warm.
⏱️ 10 min