The Ultimate Dinner Rolls

• whole milk1 cup
• warm water½ cup
• unsalted butter¼ cup
• sugar¼ cup
• active dry yeast2 ¼ teaspoon
• all-purpose flour4 cup
• kosher salt1 ½ teaspoon
• large egg2
• neutral oil0
• sea salt0

Instructions

1. 1

   In a liquid measuring cup or small bowl, combine the warm milk, warm water, melted butter, and sugar.

2. 2

   Sprinkle the yeast evenly over the wet ingredients, stir to combine, and let stand for 5 minutes, until foamy In a large bowl, combine the flour and salt, and stir to combine.

3. 3

   Beat 1 egg, then add to the bloomed yeast mixture.

4. 4

   Pour the wet ingredients into the flour and use a knife to stir until the mixture just comes together and forms a dough.

5. 5

   Turn the dough out onto a lightly floured surface and knead for 5-10 minutes, or until the dough becomes smooth.

6. 6

   Add more flour as needed to keep the dough from sticking.

7. 7

   To test if it’s done, tear off a small piece of dough and stretch into a thin layer.

8. 8

   If the dough doesn’t rip, it’s ready.

9. 9

   Or, press a finger into the dough to see if it bounces back.

10. 10

    Lightly grease a large glass bowl with oil.

11. 11

    Add the dough, cover with plastic wrap, and let rest for 1 hour, or until doubled in size.

12. 12

    Punch down the dough, then turn out onto a floured surface.

13. 13

    Knead for a few more minutes, just until the dough is smooth, about 2 minutes.

14. 14

    Divide the dough into 16 equal balls, roughly the size of tangerines.

15. 15

    Knead the balls, gathering the edges of the dough toward the center to make a taut, round ball with a smooth top.

16. 16

    Place the rolls on a parchment paper-lined baking sheet.

17. 17

    Cover with plastic wrap and let rise for 30 minutes.

18. 18

    Preheat the oven to 375˚F (190˚C).

19. 19

    Beat the remaining egg in a small bowl.

20. 20

    Uncover the rolls and brush with the egg wash.

21. 21

    Lightly sprinkle the rolls with sea salt.

22. 22

    Bake for 25-30 minutes, or until the rolls have lightly browned and doubled in size.

23. 23

    Enjoy!