Perfect Dinner Rolls

These rolls I make these every single year during the Holidays. I make them in all sorts of shapes and they turn out perfect every single time. They are light, fluffy, and delightful. Not only are they perfect for your Holiday table they are also perfect any time of year. Pop them in a basket and cover them with a tea towel to keep them warm, serve them with a bit of spreadable butter for a wonderful addition to your meal.

They are easy to make and you can add all sorts of additions to change them up. I love adding sundried tomatoes, herbs, cheese, and garlic butter. They are so versatile. You are going to love these.

INGREDIENTS:

1 1/4 C. Warm milk – divided
1 Tsp. Kosher Salt
3 Tbsp. Butter – room temp
1 Egg – room temp
1/4 C. Honey
4 C. Unbleached All Purpose Flour
2 1/4 Tsp. Active Dry Yeast (1 pct)

1. To 1/2 of the warm milk add 1 tsp of honey and the yeast. Stir and set to the side and let the yeast develop and get foamy. This should take about 5 minutes.
2. To the other 1/2 of the milk add the honey, melted butter, and the egg. Whisk together until well combined. Set aside.
3. To a stand mixer (or a bowl to mix by hand) add the flour and salt. Mix well to incorporate.
4. Once the yeast has bloomed and is frothy, add it to the flour mixture as well as the egg and milk mixture. Turn the stand mixer on low until well incorporated. Turn the mixer to speed 2 or 3 and let the dough knead for 5 to 7 minutes or until the mixture pulls away from the bowl. Add 1 tbsp of flour at a time only if needed if the dough is too wet and sticky. You want the dough to not stick to your fingers when gently pressed but not to dry. So only add the flour if you need it. You can knead this on the counter by hand if you do not have a stand mixer. This should take about 5 to 7 minutes for the dough to come together and be smooth.
5. Remove the dough from the stand mixer and knead on the counter for 1 to 2 minutes. Scoop the dough with your hands and pull the dough toward you on the counter a few times to make the top of the dough smooth. Place the dough in a lightly oiled bowl and cover with a tea towel. Set in a warm place for 1 to 2 hours or until the dough is doubled in size.
6. Gently press the dough down and place the dough on the counter. Divide the dough into 12 to 24 individual pieces. Shape the dough into balls by pulling the outer edges underneath the dough and tucking under. Roll the dough in your hands to make a ball shape and place in either a 9×9 or 9×13 in pan depending on how many dough balls you have. Cover with a tea towel and let rise for 30 minutes or until doubled in size.
7. Preheat the oven to 350* and bake for 20 to 25 minutes or until golden brown and cooked through.
8. Once the rolls come out of the oven brush the tops with melted butter and sprinkle over some grated parmesan cheese and a light sprinkling of flaky salt. Cover with a tea towel to cool slightly. Remove the rolls to a serving bowl and cover again with a tea towel to keep warm.

• Serve as you would any dinner rolls or bread. These are delicious with garlic butter spread over the top when they come out of the oven with greater parmesan cheese or with some tasty honey butter.
• This also makes really good slicing bread. Place the dough into a loaf pan and cover with a tea towel for its second rise. Preheat the oven to 400*. Bake for 40 to 50 minutes or until the bread is golden brown and cooked through. Remove and brush with melted butter.
• Hamburger buns or hot dog buns? No problem. Shape them into desired shapes. Top the hamburger buns with sesame seeds and let them do their second rise. Bake at 350* until golden brown and cooked through. Remove and let cool before slicing.