These dinner rolls were by far one of the best parts of our Thanksgiving dinner. I know, I know...bread? But yes, bread!! The turkey (which was salted using this recipe) was outstanding, our sides were delicious, but everyone really loved these rolls. They have a slightly crisp shell but the inside is soft and fluffy with the perfect amount of sweetness and just a little salt.
They truly were perfect and I know we'll be having these again and again.
Buttery Soft Dinner Rolls
5 cups unbleached bread flour
1½ tsp. salt
3 tbsp. granulated sugar
2 tsp. instant yeast
1 egg, lightly beaten
¼ cup unsalted butter, cut into pieces
1½ cups warm water, about 115-120°F
1 egg, lightly whisked with a small amount of water for egg wash OR 2 tbsp. unsalted butter, melted (optional)
1. In the bowl of an electric mixer fitted with a dough hook, combine the flour, salt, sugar, and yeast.
2. In a large measuring cup, combine the hot water with the butter pieces and stir until melted.
3. In a small bowl, lightly whisk the egg and add it to the butter mixture.
4. Add the wet ingredients to the dry and mix until a dough forms. Knead on medium speed until smooth and elastic, about 10 minutes. The dough should barely stick to the bottom of the bowl. If the dough is too sticky, add more flour 1-2 tablespoons at a time. If it's too dry, add more water.
5. Transfer the dough to a lightly oiled bowl, cover, and allow to rise for about 1 to 2 hours, or until doubled in size. Once the dough has risen, divide it into about 20 2-ounce pieces. Shape each piece into a small round and place on a baking sheet lined with parchment paper. Cover with a clean, dry towel and allow to rise for an hour, or until doubled in size. Once doubled, brush with the egg wash or butter, if desired.
6. Preheat the oven to 400°F and bake for 15-18 minutes, or until they are golden brown.
slightly adapted from Bakingdom