House Rolls Recipe

Activate and combine

In a large mixing bowl or the bowl of a stand mixer, whisk together 1 cup warm water, 1 cup warm milk, 2 tablespoons sugar, and 2 teaspoons instant yeast. Let sit 3–5 minutes until the mixture is slightly foamy (if using very fresh instant yeast, foam may be minimal; proceed if liquid is warm and yeast smells slightly yeasty).

Add fats and egg

Beat in 1 large egg and 4 tablespoons softened unsalted butter until combined.

Add dry ingredients

Add 4 cups all-purpose flour and 1 teaspoon salt to the wet mixture. If using a stand mixer, fit with a dough hook and mix on low until the dough comes together, then increase to medium-low and knead for 6–8 minutes until smooth and elastic. If mixing by hand, stir with a wooden spoon until a shaggy dough forms, then turn onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. The dough should be slightly tacky but not sticky; add up to 2 tablespoons extra flour only if necessary.

First rise

Lightly oil a clean bowl and place the dough inside, turning once to coat. Cover with plastic wrap or a damp kitchen towel and let rise in a warm draft-free spot until doubled in size, about 60–75 minutes (time will vary with ambient temperature).

Prepare pan and shape rolls

Once doubled, gently punch down the dough to release excess air. Turn it out onto a lightly floured surface and divide into 12 equal pieces (about 70–75 g / 2.5 oz each). Shape each piece into a tight ball by tucking edges underneath and rolling between your palms or on the counter. Place rolls in a greased 9x13-inch baking pan or two smaller pans, spacing them slightly apart for pull-apart rolls or closer for tops that touch. Alternatively arrange 12 rolls in a round 10-inch pan.

Second rise

Cover the pan loosely with lightly greased plastic wrap or a clean towel and let the rolls rise until puffy and nearly doubled, about 30–45 minutes. Meanwhile, preheat the oven to 375°F (190°C) about 15 minutes before baking.

Egg wash and bake

If using an egg wash, lightly beat 1 egg with 1 tablespoon water and gently brush the tops of the risen rolls. Optionally sprinkle a tiny pinch of coarse or flaky salt on several rolls. Bake in the preheated oven for 18–22 minutes, until the rolls are golden brown on top and sound hollow when tapped. Internal temperature should reach about 190°F (88°C) if using a thermometer.

Finish

Remove the pan from the oven and immediately brush the tops with 2 tablespoons melted butter for a soft, glossy finish. Allow rolls to cool in the pan for 10 minutes before transferring to a wire rack to cool slightly. Serve warm or at room temperature.