Dinner Rolls

A stringy, cotton-like crumb that stretches under your fingers. The crust is thin and supple, with the aroma of warm butter and fermented milk.

• Prep time: 195 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 230
• Protein: 5 g
• Carbs: 35 g
• Fat: 7 g

Ingredients

• 166.7 g Wheat flour ( sifted )
• 83.3 ml Whole milk ( lukewarm )
• 6.7 g Fresh baker's yeast
• 13.3 g White sugar
• 3.3 g Gray sea salt
• 26.7 g Minimum butter sweet ( softened )
• 0.3 piece Egg ( beaten for egg wash )

Instructions

1. Yeast activation

   Warm the whole milk without scalding it. Crumble the fresh baker's yeast into it. Let it sit until small bubbles appear on the surface.

2. Mixing dry ingredients

   In the bowl, pour the wheat flour, white sugar, and grey sea salt. Mix to distribute the ingredients.

3. Initial kneading

   Pour the milk-yeast mixture over the flour. Knead at low speed until the dough pulls away from the sides of the bowl.

4. Adding butter

   Add the diced unsalted butter. Knead until the butter is fully incorporated and the dough becomes smooth and elastic.

5. First rise

   Cover the bowl. Let the dough rise in a warm place. It should double in size, about 1.5 hours.

6. Shaping

   Degas the dough with a punch. Divide into 12 regular balls. Roll them under your palm to achieve a smooth surface tension.

7. Second rise

   Place the balls on a tray. Let them rise again. The balls should puff up and lightly touch each other.

8. Glaze and baking

   Beat the egg and brush the top of the rolls. Bake at 180°C. The crust should be golden and sound hollow when tapped on the bottom.

Chef's tips

• Do not let the salt come into direct contact with the yeast, as it will kill it.
• The butter must be soft but not melted to properly incorporate into the dough's structure.
• For an even shinier crust, brush with melted butter immediately after taking them out of the oven.

Storage

Store in a cloth bag or airtight container for 2 days. Freezes perfectly once cooled.