Ingredients
Scale
- 1 cup (240 ml) whole milk, warmed
- 1/2 cup (113 g) unsalted butter, melted, plus 2 tablespoons more for brushing
- 1/4 cup (50 g) granulated sugar
- 2 1/4 teaspoons active dry yeast (one standard packet)
- 1 large egg plus 1 egg yolk, at room temperature
- 3 3/4 cups (450 g) all purpose flour, spooned and leveled, plus more as needed
- 1 teaspoon fine salt
- Flaky salt, for the tops (optional)
Instructions
- Stir the warm milk, melted butter and sugar together in a large bowl. The mixture should feel warm, not hot, about 110 degrees F. Sprinkle the yeast over the top, stir once, and let it stand for 5 to 10 minutes until foamy.
- Whisk in the egg and the yolk. Add the flour and salt, then stir with a sturdy spoon until a shaggy dough forms and no dry flour remains.
- Knead the dough for 8 minutes in a stand mixer with the dough hook, or 10 to 12 minutes by hand, until smooth, elastic and slightly tacky. Stretch a small piece thin: ready dough lets light through without tearing.
- Place the dough in a lightly greased bowl, turn it once to coat, and cover. Let it rise in a warm spot for about 1 hour, until doubled.
- Grease a 9 by 13 inch baking dish. Divide the dough into 15 equal pieces, about 65 grams each, and roll each piece into a smooth, tight ball. Arrange the balls in the dish in three rows of five.
- Cover the dish and let the rolls rise for 40 to 50 minutes, until puffy and touching, and a gentle poke springs back slowly, leaving a slight dent.
- Heat the oven to 350 degrees F. Bake the rolls for 18 to 22 minutes, until the tops are deep golden and the center roll reads 190 degrees F on an instant read thermometer.
- Brush the hot rolls with the remaining melted butter and scatter a pinch of flaky salt over the tops if you like. Rest them for 10 minutes, then serve warm.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1
- Calories: 165
- Sugar: 4
- Sodium: 165
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 1
- Protein: 4
- Cholesterol: 35