The Perfect Dinner Rolls Recipe

Servings: 8-9

For the Tangzhong:

• 3 tbsp. All Purpose Flour
• 4 tbsp. Water
• 4 tbsp. Whole Milk

For the Dinner Rolls:

• Tangzhong (above)
• 2 1/4 cup All Purpose Flour
• 1 tbsp. Instant Yeast
• 1/3 cup Granulated Cane Sugar
• 2 tsp. Salt + flaky salt for the tops
• 3/4 cup Whole Milk, warm to touch
• 1 large egg
• 4 tbsp. Butter, softened and cubed

1. Preheat oven to 350F. Generously butter a 9" pie plate (make 9 rolls) or 8x8" square baking dish (makes 8 rolls). 
2. To make the tangzhong, add the water, flour, and milk to a saucepan over medium-high heat. Whisk until a thick paste-like texture, about 4-5 minutes. Remove from heat to cool. 
3. In the bowl of a stand mixer, combine the flour, sugar, yeast, and salt. 
4. Add the warm milk, egg, and tangzhong. Use the hook attachment to knead the dough for 2 minutes. 
5. While kneading on medium speed, add the cubed butter one tablespoon at a time. Knead another 2-3 minutes, until a smooth and pliable dough. Use the windowpane test to check if it's ready: Stretch a small piece of dough as thin as you can until you can see a source of light behind it without it breaking. 
6. Roll the dough into a tight bowl and place in a greased bowl. Cover to rise in a warm environment for 1-2 hours, doubled in size. 
7. Punch down the down and roll unto 8-9 individual dinner rolls. Place in your prepared pan.
8. Cover to rise 1 hour, until doubled in size.
9. Brush with melted butter, olive oil, or an egg yolk. Garnish with flaky sea salt.
10. Bake for 15-20 minutes, until the tops are golden brown.
11. Let cool at least 5 minutes before enjoying!