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Best American Dinner Rolls
Nb persons: 0
Yield: Makes 16 (3") rolls
Preparation time:
Total time:
Source: Cook's Illustrated Holiday Baking 2008
| 3/4 c. | whole milk |
| 6 Tb. | unsalted butter (melted), plus 2 Tb. (melted) for brushing on rolls before baking |
| 6 Tb. | sugar |
| 1 1/2 tsp. | table salt |
| 2 | large eggs, room temperature |
| 2 1/4 tsp. (1 packet) | instant (rapid-rise) yeast |
| 3 c. | all-purpose flour, plus extra as needed |
1. To make the dough: Bring milk to boil in small saucpan over medium heat; let stand off heat until skin forms on surface, 3-5 minutes. Usin soup spoon, skim skin off surface and discard. Transfer milk to bowl of stand mixer and add 6 Tb. melted butter, sugar and salt; whisk to combine and let mixture cool. When mixture is just warm to the touch (98-100 degrees), whisk in eggs and yeast until combined.
2. Add flour to bowl; using dough hook, mix on low speed in stand mixer until combined, 1-2 minutes. Increase speed to medium-low and knead about 3 minutes more; when pressed with finger, dough should feel tacky and moist but should not stick to finger. (If dough is too sticky, add another 1-3 Tb. flour.) continue to knead on medium-low until cohesive, elastic dough has formed (it should clear sides of bowl but stick to bottom), 4-5 minutes longer.
3. Transfer dough to lightly floured work surface. Knead dough by hand 1-2 minutes to ensure that it is well kneaded. Dough should be very soft and moist but not overly sticky. (If dough sticks excessively to hands and work surface, knead in flour 1 Tb. at a time until dough is workable.) Lightly spray medium bowl with nonstick cooking spray. Transfer dough to bowl; lightly coat surface of dough with cooking spray; and cover with plastic wrap. Let dough rise in warm, draft-free location until doubled in volume, 2-3 hours.
4. To shape the rolls: Coat two 9" round cake pans with cooking spray; set aside. Turn dough out onto lighlty floured work surface. Pat dough into rough 12x10" rectangle, gently pressing pressing out air; starting from edged farthest from you, roll dough into cylinder. Using bench scraper or chef's knife, cut cylinder in half crosswise, then cut each half into 8 evenly sized pieces.
5. Working with 1 piece at a time and keeping remaining pieces covered with plastic wrap or kitchen towel, form dough pieces into smooth, taut rounds. Set piece of dough on unfloured area of work surface. Loosely cup hand around dough (not directly over it); without applying pressure to dough, move hand in small circular motions. (Tackiness of dough against work surface and circular motion should work dough into smooth, even ball.) Arrange shaped rolls in prepared cake pans (1 in center and 7 spaced evenly around edges); cover cake pans with plastic wrap lightly coated with cooking spray, then cover pans securely with foil. Refrigerate at least 24 hours or up to 48 hours.
6. To bake the rolls: Remove aluminum foil (but not plastic wrap) from cake pans; let rolls rise in draft-free, cool room-temperature location until doubled in volume (rolls should press against each other), 6-7 hours. When rolls are nearly doubled in volume, adjust oven rack to lower-middle position and heat oven to 400 degrees. Remove plastic wrap. Brush rolls with 2 Tb. melted butter; bake until deep golden brown, 14-18 minutes. Cool rolls in pans on wire rack about 3 minutes, then invert onto rack; re-invert rolls and cool 10-15 minutes longer. Break rolls apart and serve warm.
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