Servings 12 rolls
Ingredients
- 1 (1/4-oz.) packet active dry yeast
- 1/4 cup warm water (110°F)
- 2 Tablespoons sugar
- 2 cups all-purpose flour, plus more as needed
- 1/2 teaspoon salt
- 1/2 cup whole milk
- 2 Tablespoons unsalted butter, melted, plus more for brushing
- Large-flake sea salt (optional)
Instructions
- In the bowl of a stand mixer fitted with the dough hook, combine the warm water, yeast and sugar. Let the mixture stand for 5 minutes.
- Add 1 cup of the flour, as well as the salt, whole milk and melted butter and beat for 2 minutes.
- Add an additional 1 cup of flour and beat on high speed for 2 minutes until the dough begins to form a ball. (If the dough is still very sticky, add an additional 1/4 cup flour as needed.)
- Lightly flour your work surface. Scrape the dough onto your work surface, and using the heel of your hand, knead it for 2 minutes then place the dough in a greased bowl and cover the bowl with a towel. Set the bowl in a dark, warm place for 30 minutes until it has doubled in size.
- Grease an 8-inch round pan with cooking spray or butter.
- Divide the dough into 12 pieces then roll each piece into a ball and arrange the balls in the prepared pan. Cover the pan with a towel then return it to a dark, warm place for 30 minutes.
- Preheat the oven to 375°F. Uncover the rolls then bake them for 20 to 25 minutes until they are golden brown and cooked through.
- Remove the rolls from the oven, brush them with additional melted butter and immediately sprinkle them with the sea salt (optional). Serve them warm.
Notes
- Make sure your yeast isn’t expired. After mixing the yeast with warm water and sugar, wait for it to foam (around 5-10 minutes). If it doesn't foam, your yeast may be inactive and it's best to start over with fresh yeast.
- If the dough feels very firm and unpliable when you knead it, that’s a sign that it’s starting to become over-kneaded. Immediately stop and let it rest for 10-15 minutes. Allowing the dough to rest will give you a better shot at a more tender result.
- Make-Ahead Instructions: If you want to prepare the rolls in advance, follow the directions up until you place the (unbaked) rolls in the baking pan then tightly cover the pan with plastic wrap. The dough can remain in the refrigerator for up to 12-24 hours or in the freezer for up to 2 months. If you've refrigerated the rolls, remove them from the refrigerator and allow them to come to room temp, which usually takes about 30 minutes. Baked as directed. If you've frozen the rolls, remove the rolls from the freezer and place them in the fridge overnight then bring them to room temp to rise before baking them as directed.
- You can store leftover rolls in a sealed plastic bag for 1-2 days at room temp. However, keep an eye on the moisture and open the bags every now and then if they look like they’re getting too soft.
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