Fluffy Dinner Rolls

Ingredients

• ¾ cup (190 g) water, tap-hot
• 1½ cups (340 g) whole milk, cold
• 5½ cups (710 g) ‘00’ flour, plus more for kneading if hand-mixing
• 1 Tbsp instant or rapid-rise yeast (sometimes labeled “bread yeast”)
• 3 Tbsp (40 g) granulated sugar
• 2½ tsp (16 g) kosher salt (or half as much table salt by volume)
• 4 Tbsp (56 g) unsalted butter, melted and cooled, plus more softened butter for greasing pans and brushing warm rolls

Instructions

1. Make the dough:
1. In the bowl of a mixer fitted with the dough hook, combine tap-hot water (very warm to the touch, not boiling) with the cold milk. Assuming the milk is coming straight from your refrigerator, this will bring both to room temperature.
2. Add the flour, yeast, sugar, salt, and melted butter to the bowl. Mix on low speed (setting 2 on a KitchenAid) for 1 minute, just until moistened.
3. Let rest for 10 minutes to allow the flour to hydrate.
4. With mixer running at medium speed (KitchenAid setting 4), knead for 7 minutes, until a soft dough forms and begins to slap the sides of the bowl. The dough should be sticky but cohesive—it will firm up as it proofs. A little extra moisture is needed up front to soften the nutritious bits of bran and germ still present in the flour.

Hand-mixing variation: Combine the liquids as directed above, then add the remaining ingredients and mix by hand until all the flour is moistened and a shaggy dough forms. Rest for 10 minutes, then turn the dough out onto a well-floured surface and knead by hand for 8 minutes, adding up to ½ cup more flour as needed while you work. This dough may be stickier than you’re used to, but it will firm up as it proofs.

2. First proof (bulk fermentation):
1. Transfer the dough to a greased bowl and cover with plastic wrap. Let rest until doubled in size, about 1 to 1½ hours. It should feel airy and noticeably lighter when ready.
2. Near the end of this rise, preheat the oven to 350°F and generously butter a 13×9×2-inch baking pan, quarter sheet pan, or two 9-inch round cake pans.
3. Shape the rolls:
1. Turn the dough out onto a lightly floured surface and gently press it into a rough rectangle about 1½ inches thick.
2. Use a bench scraper (or a chef’s knife) to divide the slab in half, then each half into 12 pieces—cutting cleanly straight down, not dragging. You should have 24 even portions, each just under 2 ounces.
3. To form smooth balls, cup your hand around one portion and move it in a circular motion against the counter, pushing with your palm while your thumb guides it back. You’re looking for a taut, smooth surface on top.
4. Arrange the rolls evenly in the prepared pan(s), spacing them about 1 inch apart.
4. Final proof:
1. Cover with a damp kitchen towel or greased plastic wrap and let rise in a warm spot—next to the preheating oven works well. After 30 minutes, gently press one roll with your fingertip:
• If the indentation remains, the rolls are ready to bake.
• If it springs back, give them another 10 minutes and test again.
5. Bake the rolls:
1. Bake at 350°F for 18 minutes, rotating the pan halfway through for even color. The rolls should be light golden on top and sound hollow when tapped on the bottom.
2. Remove from the oven and brush the warm rolls with softened butter for extra flavor and shine. Cool for at least 20 minutes on a rack before serving.