Millstone Rolls Recipe

Prepare dry ingredients

In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, whisk together 4 cups all-purpose flour, 1 cup whole wheat flour, 2 tablespoons fine cornmeal, 2 tablespoons granulated sugar, 2 teaspoons instant yeast, and 1 1/2 teaspoons fine sea salt until evenly combined.

Warm liquids

Warm 1 cup whole milk until it registers about 105–115°F (warm to the touch but not hot). Stir in 3 tablespoons warm water (or adjust so total liquid is about 1 1/4 cups including melted butter). Add 4 tablespoons melted unsalted butter and 1 large beaten egg; whisk to combine.

Form dough

Make a well in the dry ingredients and pour in the warm milk mixture. Mix on low speed (or stir with a wooden spoon) until a shaggy dough forms, then increase speed to medium and knead 6–8 minutes until the dough is smooth, elastic, and slightly tacky. If dough is too sticky, add all-purpose flour 1 tablespoon at a time; if too dry, add warm water 1 teaspoon at a time.

First rise

Lightly oil a clean bowl with 1 tablespoon neutral oil. Shape the dough into a ball, place in the bowl, cover with plastic wrap or a clean damp towel, and let rise in a warm draft-free spot until doubled in size, about 60–75 minutes depending on temperature.

Shape rolls

After the dough has doubled, gently deflate it on a lightly floured surface. Divide the dough into 12 equal pieces (about 70–80 g each). Shape each piece into a tight round roll by cupping your hand and rolling on the counter, or stretch and tuck edges underneath to form smooth tops. Place rolls into a well-seasoned 10–12 inch cast iron skillet (or two 9-inch skillets) arranged snugly so rolls touch; this helps them rise upward into soft sided rolls.

Second rise

Cover the skillet loosely with greased plastic wrap or a damp towel and let the rolls proof until puffy and nearly doubled, about 30–45 minutes.

Preheat oven

While the rolls finish proofing, preheat your oven to 375°F (190°C). If using a convection setting, reduce to 350°F (175°C).

Bake

Brush the tops lightly with 1 tablespoon melted butter. Place the cast iron skillet in the center of the preheated oven and bake for 20–25 minutes, until the rolls are golden brown on top and register 190–200°F internal temperature when an instant-read thermometer is inserted in the center roll.

Rest

Remove the skillet from the oven and immediately brush the rolls with remaining melted butter (if any). Let the rolls rest in the skillet for 5 minutes to set, then optionally transfer to a cooling rack for a few minutes before serving warm.

While rolls are proofing or baking, prepare the smoked maple butter so it’s ready to serve warm. In a medium bowl, combine 8 tablespoons room-temperature unsalted butter, 3 tablespoons pure maple syrup, 1/2 teaspoon smoked paprika, 1/2 teaspoon fine sea salt, 1/4 teaspoon applewood liquid smoke, and 1/2 teaspoon lemon zest (if using).

Use a spatula or hand mixer to whip the mixture until light and homogenous, about 1–2 minutes by hand or 30 seconds with a mixer. Taste and adjust: add a pinch more salt or a touch more maple syrup to balance sweetness and smoke.

Transfer the smoked maple butter to a small serving dish. If you prefer a softened but spreadable texture, cover and let sit at room temperature. If you want slightly warm butter to melt into the rolls, briefly place the butter dish in a warm area or give it a 10–15 second zap in the microwave, checking frequently so it doesn’t melt completely.

Just before serving, brush any exposed tops of the rolls with a final light brush of extra melted butter (1 tablespoon) for shine and flavor.

Sprinkle a tiny pinch (about 1/4 teaspoon total) of coarse sea salt over the smoked maple butter or directly on the warm rolls if you like the contrast of sweet-smoky butter and a bit of crunch.

Serve the rolls warm straight from the cast iron skillet with a generous dollop of smoked maple butter on the side.