Everything Dinner Rolls

🧂 Ingredients

• 7 grams (1 package, 2¼ teaspoons) active dry or quick rise yeast
• 227 grams (1 cup, 240 mL) whole milk

  lower fat or non-dairy can be substituted
• 25 grams (2 tablespoons) granulated sugar
• 480 grams (4 cups) bread or unbleached all-purpose flour

  plus more for dusting and kneading *see notes
• 7 grams (1½ teaspoons) kosher salt or fine sea salt
• 3 grams (1 teaspoon) garlic powder

  optional
• 85 grams (6 tablespoons) unsalted butter

  very soft
• 2 large eggs

  room temperature
• 1-2 tablespoons Everything Bagel seasoning (with salt)

  I used Trader Joe's brand
• 1 large egg
• 1 tablespoon (15 mL) water

Instructions

• 1 These dinner rolls can be easily prepped a day ahead, refrigerated overnight,
  and baked fresh the next day. For overnight and freezing instructions, please
  refer to the note section and proceed as instructed.
• 2 Warm the milk to about 110°-115°F (43°-46°C). In a large mixing bowl add the
  warm milk, the yeast, and ½ teaspoon of the granulated sugar and stir to
  combine. Let sit for 5-10 minutes until you see some bubbles and foaming.
• 3 Add 480 grams (4 cups) of flour, the rest of the sugar, garlic power (if using),
  salt, butter, and eggs to the mixing bowl.
• 4 Use clean hands to mix together until a sticky dough forms.
• 5 If kneading by hand, turn the dough out onto a floured countertop. Dust flour
  over the top of the dough and knead the dough by hand for about 8-10 minutes
  until smooth and elastic. If kneading with a stand mixer, fit the mixer with a
  dough hook and knead at medium speed for 6-8 minutes. Add more flour as needed
  while kneading the dough. When the dough is finishing being kneaded it will be
  slightly sticky to the touch, but feels smooth and elastic and should stand tall
  when rounded into a ball.
• 6 Move the kneaded dough to a lightly oiled bowl, turn to coat, and cover with a
  piece of plastic wrap, a damp cloth, or a clean shower cap to bulk ferment until
  doubled in size, about 1 hour for rapid dry yeast and 2 hours for active dry
  yeast.
• 7 Turn the dough out onto a lightly floured and using a bench knife, divide it
  into 12 equal pieces.
• 8 To shape the rolls, pull down on the sides of the dough creating a seam at the
  bottom.
• 9 Place the piece of dough seam side down on an un-floured part of the countertop.
  Cup your hand over the dough and roll it under your palm to form a smooth piece
  of dough. Place the shaped rolls in a 9 x 13-inch (23 x 33 cm) baking dish that
  has been lightly greased or on a parchment lined sheet pan. Cover the baking
  dish (or rolls) tightly with plastic wrap.
• 10 Proof the rolls for about 45 minutes if using quick rise yeast and about 1 hour
  and 15 minutes if using active dry yeast.
• 11 Position an oven rack to the center position. Preheat the oven to 375°F/190°C.
  Prepare the egg wash by whisking together the egg and water until well combined.
  Brush the tops and exposed sides of the rolls with egg wash and sprinkle
  liberally with Everything Bagel seasoning (or flaky salt, such as Maldon).
• 12 Bake for 15-20 minutes, rotating the pan halfway, or until golden brown. Serve
  warm. See recipe notes for freezing instructions.

Nutrition Info