This recipe is for soft, fluffy, and tender Milk Dinner Rolls, perfect for any meal. The images illustrate the entire process, from the initial rising of the dough, the shaping of individual rolls, to the golden-brown baked results topped with sesame seeds. The dough appears incredibly pliable and elastic, suggesting a rich and well-kneaded texture. These rolls are characterized by their light and airy crumb, slightly sweet flavor, and a beautiful golden crust, making them irresistible when pulled apart to reveal their soft interior. They are versatile enough to accompany savory dishes or be enjoyed on their own as a comforting snack.
Ingredients:
For the Dough:
- 1 cup (240ml) warm milk (105-115°F / 40-46°C)
- 2 ¼ teaspoons (1 packet) active dry yeast
- 2 tablespoons granulated sugar, plus a pinch for yeast
- 1 large egg, at room temperature
- ¼ cup (56g) unsalted butter, melted and cooled slightly
- 3 to 3 ½ cups (360-420g) all-purpose flour, plus more for dusting
- 1 teaspoon salt
For the Egg Wash and Topping:
- 1 large egg, beaten (for egg wash)
- 1 tablespoon water or milk (for egg wash)
- 1 tablespoon sesame seeds (optional, for topping)
Equipment:
- Large mixing bowl
- Stand mixer with dough hook (recommended) or large wooden spoon/spatula
- Measuring cups and spoons
- Plastic wrap or clean kitchen towel
- 9×13 inch baking dish or round cake pan (for baking the rolls)
- Small bowl (for egg wash)
- Pastry brush
Instructions:
- Activate the Yeast:
- In a large mixing bowl (or the bowl of a stand mixer), combine the warm milk (ensure it’s not too hot, as it can kill the yeast, nor too cold, which will inhibit activation) and a pinch of granulated sugar.
- Sprinkle the active dry yeast over the milk. Let it sit for 5-10 minutes until foamy. This indicates the yeast is active and ready. If it doesn’t foam, your yeast might be expired or the milk temperature was incorrect, and you should start over.
- Prepare the Dough Base:
- To the foamy yeast mixture, add the remaining 2 tablespoons of granulated sugar, the large egg, and the melted and slightly cooled unsalted butter. Whisk gently to combine these wet ingredients.
- Gradually add 3 cups of the all-purpose flour and the salt to the wet ingredients. Start mixing on low speed with a dough hook (if using a stand mixer) or with a wooden spoon/spatula.
- Continue mixing. As the dough comes together, add more flour, 1 tablespoon at a time, until the dough pulls away from the sides of the bowl and forms a soft, slightly sticky ball. You may not need all 3 ½ cups of flour. The image shows a smooth, elastic dough.
- Knead the Dough:
- By Stand Mixer: Increase the mixer speed to medium-low and knead with the dough hook for 8-10 minutes until the dough is smooth, elastic, and passes the “windowpane test” (meaning you can stretch a small piece thin enough to see light through it without tearing).
- By Hand: Turn the dough out onto a lightly floured surface. Knead for 10-15 minutes, pushing and folding the dough, until it becomes smooth, elastic, and pliable.
- First Rise (Bulk Fermentation):
- Lightly grease the large mixing bowl (the one you used initially or a clean one) with a small amount of oil.
- Place the kneaded dough in the greased bowl, turning it once to coat all sides.
- Cover the bowl tightly with plastic wrap or a clean, damp kitchen towel.
- Place the bowl in a warm, draft-free place (like a turned-off oven with the light on, or a sunny spot) for 1 to 1 ½ hours, or until the dough has doubled in size. The image shows significant expansion and a bubbly texture, indicating a good rise.
- Shape the Rolls:
- Once the dough has doubled, gently punch it down to release the air.
- Turn the dough out onto a lightly floured surface. Divide the dough into 12-16 equal pieces, depending on your desired roll size. For uniform rolls, you can weigh each piece (approx. 60-70g each). The image shows neatly shaped, round individual rolls.
- Take each piece of dough and roll it into a tight, smooth ball. You can do this by cupping the dough in your hand and rolling it against the countertop in a circular motion, or by pinching the seams at the bottom to create a smooth top.
- Arrange the shaped rolls in a greased 9×13 inch baking dish (or a round cake pan if you prefer circular rolls) leaving a small space between them. They should be placed close enough that they will touch as they rise, creating soft sides when baked.
- Second Rise (Proofing):
- Cover the baking dish loosely with plastic wrap or a clean kitchen towel.
- Let the rolls rise in a warm, draft-free place for another 30-45 minutes, or until they have nearly doubled in size and are puffy.
- Prepare for Baking:
- While the rolls are completing their second rise, preheat your oven to 375°F (190°C).
- In a small bowl, whisk together the beaten egg and 1 tablespoon of water or milk to create an egg wash.
- Gently brush the tops of the risen rolls with the egg wash. This will give them a beautiful golden shine and help the sesame seeds adhere.
- If using, sprinkle sesame seeds evenly over the tops of the rolls.
- Bake the Rolls:
- Place the baking dish in the preheated oven.
- Bake for 18-25 minutes, or until the rolls are golden brown on top and cooked through. The internal temperature should be around 200-210°F (93-99°C).
- If the tops are browning too quickly, you can loosely tent the rolls with aluminum foil.
- Cool and Serve:
- Once baked, remove the rolls from the oven.
- You can brush them with a little melted butter immediately after baking for extra softness and shine.
- Let them cool in the pan for a few minutes before transferring them to a wire rack to cool slightly before serving.
- These Fluffy Milk Dinner Rolls are best served warm, pulled apart to reveal their soft, pillowy interior.
Enjoy these delicious, homemade rolls with your favorite meal or as a delightful snack! They can be stored in an airtight container at room temperature for 2-3 days, or frozen for longer storage.