These light and fluffy dinner rolls, which can be prepped ahead and baked the following day, are based on the "Enriched Dough Master Recipe" from Baker Bettie's Better Baking Book by Kristin Hoffman. To give them a bit of a twist, they are infused with garlic powder and topped with classic Everything Seasoning for texture and added flavor! For overnight and freezing instructions, please refer to the notes below the recipe.
7grams(1 package, 2¼ teaspoons) active dry or quick rise yeast
227 grams (1 cup, 240 mL) whole milklower fat or non-dairy can be substituted
25grams(2 tablespoons) granulated sugar
480 grams (4 cups) bread or unbleached all-purpose flourplus more for dusting and kneading *see notes
7 grams(1½ teaspoons) kosher salt or fine sea salt
3grams (1 teaspoon) garlic powderoptional
85grams(6 tablespoons) unsalted buttervery soft
2large eggs room temperature
1-2tablespoonsEverything Bagel seasoning (with salt)I used Trader Joe's brand
Egg Wash:
1large egg
1tablespoon(15 mL) water
Instructions
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.
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.
Add 480 grams (4 cups) of flour, the rest of the sugar, garlic power (if using), salt, butter, and eggs to the mixing bowl.
Use clean hands to mix together until a sticky dough forms.
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.
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.
Turn the dough out onto a lightly floured and using a bench knife, divide it into 12 equal pieces.
To shape the rolls, pull down on the sides of the dough creating a seam at the bottom.
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.
Proof the rolls for about 45 minutes if using quick rise yeast and about 1 hour and 15 minutes if using active dry yeast.
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).
Bake for 15-20 minutes, rotating the pan halfway, or until golden brown. Serve warm. See recipe notes for freezing instructions.
Overnight Instructions
Prepare the recipe through step 9 (shaping the dough). Refrigerate overnight or for up to 16 hours. Roughly 3 hours before you wish to serve the baked rolls, remove the rolls from the refrigerator and allow the rolls to rise for 1-2 hours, or until the rolls are just touching and have nearly doubled in size. Total rise time will vary depending on the ambient temperature of your kitchen, a warm spot in your kitchen will speed this process up. Meanwhile, preheat the oven as directed and continue with step 11 (egg wash and baking).
Freezing Instructions
Allow the baked rolls to cool completely. Wrap tightly in foil, transfer to a Ziplock bag. and freeze for up to 3 months. Thaw completely on a countertop or in the fridge. Reheat as desired in a toaster oven or 300°F/150°C oven for 10-15 minutes or until warm.
Bread Flour vs. All-Purpose Flour
These dinner rolls can be prepared with bread flour or unbleached all-purpose flour, depending on your personal preference or what you have on hand. Bread flour has higher protein content, which will result in stronger dough and slightly more classic, chewier dinner roll. Either option will work well and can be substituted 1:1.
If you wish, you can replace up to ½ of the total flour with whole wheat flour. This will produce a less light and fluffy dinner roll, but has the added bonus of adding flavor and more nutrition.