Description
Get ready to impress with (make ahead!) warm, golden dinner rolls whenever you need them. No stress, just deliciousness!
Ingredients
- 1/2 cup (110g) whole milk (buttermilk works well, too), warm to the touch, about 110°
- 1/2 cup (110g) water, warm to the touch, about 110°
- 1 teaspoon (5g) active dry yeast
- 1/2 cup (63g) whole wheat flour (preferably Sunrise Flour)
- 3 cups (390g) all-purpose flour, divided (more if needed, preferably Sunrise Flour)
- 3 tablespoons (63g) honey
- 6 tablespoons (85g) butter, room temperature (not melted, but pliable)
- 1 large egg
- 1 1/2 teaspoons Diamond kosher salt (affiliate link)
For the (optional) glaze:
- 1 tablespoon honey
- 1 tablespoon butter, melted
Instructions
Combine milk, water, and yeast in a small bowl; let it stand until foamy, about 5 minutes. Whisk in the egg and honey.
In a medium bowl, measure or preferrably weigh your flours and combine.
In the bowl of an stand mixer fitted with a paddle attachment, beat yeast mixture, and about 2 1/2 cups of flour mixture at medium speed until a smooth batter forms. Switch to the dough hook, gradually add the remaining flour, 1/4 cup at a time, until a soft mass of dough is formed. Cover the bowl with a towel and let it rest for 30 minutes.
Sprinkle the dough with salt, turn on the mixer to medium-low. Add one piece of butter at a time, waiting until each is incorporated into the dough before adding the next. The dough may look a little lumpy, but it will come together. When all the butter is added, turn the mixer to medium-high and mix for 5-6 minutes until the dough pulls away from the sides of the mixing bowl. The mixer bowl should be almost clean of dough.
Place the dough in a large bowl. Cover and refrigerate for 8 hours or overnight.
Gently turn the dough onto the counter. Divide it into 14-15 balls, each weighing approximately 60g. Fold each dough ball around itself to create a smooth top, pinching the backside together.
Lightly oil a 9×13 baking pan or use a casserole dish. Place the dough balls into the prepared baking pan, cover with a damp tea towel, and let them rise in a warm place until doubled in size and puffy, about 1 to 1 1/2 hours. The dough balls should be touching each other.
Preheat the oven to 375°. Bake until golden brown, about 18-22 minutes. Brush the tops with melted butter and honey if desired. Serve warm.
These are the perfect rolls for a leftover turkey sandwich!
Notes
To make ahead and freeze:
Wrap cooled baked rolls tightly in aluminum foil, place in a plastic bag, and freeze. To serve, thaw, remove plastic, and bake for 10 minutes in a 350°F oven until warm. Brush with honey butter and serve. These can be stored in the fridge for up to three days.
To freeze unbaked shaped rolls, complete the recipe up to placing the shaped rolls in the freezer/oven-proof dish. Let them sit out for about 15 minutes to rise a little, then cover tightly with plastic wrap and freeze. They can be frozen for one month.
The day before serving, remove the rolls from the freezer and place them in the refrigerator to thaw. The day of serving, remove the dish from the fridge and allow the rolls to rise at room temperature until doubled in size. Proceed with the original instructions. Shaped rolls can also be left in the pan in the fridge for up to 2 days. They can be kept for a maximum of 1 month in the freezer and 2 days in the fridge.
Note: Adjust the flour quantity as needed based on the dough consistency, as some flour may be thirstier depending on various factors.