Premium Rolls Recipe

Activate yeast and combine liquids

In a small bowl combine warm water (105–115°F) and 1 tsp of the sugar. Sprinkle the instant yeast over the water, stir gently, and let sit 5–7 minutes until foamy. In a measuring cup or small saucepan warm the milk until just warm (about 100°F), then stir in the softened butter until mostly melted.

Mix dry ingredients

In the bowl of a stand mixer fitted with the dough hook (or a large bowl if mixing by hand), whisk together the bread flour, remaining 1 tbsp sugar, and salt.

Form the dough

Add the foamy yeast mixture, warm milk-butter, and the egg to the dry ingredients. Mix on low speed until ingredients come together, then increase to medium speed and knead 6–8 minutes until the dough is smooth, elastic, and slightly tacky. If kneading by hand, turn out onto a lightly floured surface and knead 8–10 minutes.

First rise

Shape the dough into a ball and place in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled, about 60–75 minutes.

Prepare filling (if using)

If making garlic herb butter, mix softened butter with minced garlic and chopped chives. Have any cheese shredded, onions caramelized, and prosciutto or bacon cooked and chopped. These should be ready before shaping.

Divide dough and roll

Gently punch down the risen dough and transfer to a lightly floured surface. Divide into 12 equal portions (about 2.5–3 oz / 70–85 g each). For filled rolls: roll each portion into a flat disk about 4 inches across.

Fill and seal

Place about 1 tsp garlic-herb butter (or 1–2 tbsp shredded cheese plus a small spoon of caramelized onions and a sprinkle of chopped prosciutto) in the center of each disk. Fold edges up and pinch to seal tightly, shaping into smooth balls. Ensure seams are pinched well to prevent leaks.

Arrange for second rise

Place rolls seam-side down into a 9x13-inch baking pan or two round 9-inch pans, leaving a little space between for expansion (or pack closer for pull-apart style). Cover loosely and let rise until puffy and nearly doubled, about 35–45 minutes.

Preheat oven and egg wash

Preheat the oven to 375°F (190°C). Whisk the egg wash (1 egg + 1 tbsp water) until smooth.

Glaze and top

Brush the tops of the risen rolls with egg wash. Sprinkle flaky sea salt and seeds if desired. For a softer top, brush with melted butter right after baking instead of prior.

Bake

Bake in the preheated oven for 18–22 minutes, rotating the pan halfway through, until rolls are deep golden brown and an instant-read thermometer inserted in the center registers about 190–200°F (88–93°C).

Finish

Remove from oven and immediately brush with melted butter for a shiny, rich finish. Let cool in the pan 10 minutes before transferring to a wire rack. Serve warm.