Crust & Crumb Academy · Holiday
Ultimate Dinner Rolls with Rosemary and Sea Salt
The dinner roll that makes people ask, "Did you make these from scratch?"
Ingredients
| Grams | Volume | Ingredient | Baker's % |
|---|---|---|---|
| Dough | |||
| 240ml | 1 cup | Whole milk | |
| 120ml | ½ cup | Warm water (105-110°F) | |
| 57g | 4 Tbsp (¼ cup) | Unsalted butter, melted | |
| 50g | ¼ cup | Granulated sugar | |
| 7g | 2¼ tsp (1 packet) | Active dry yeast | |
| 500g + 25-50g for kneading | 4 cups + more | All-purpose flour | |
| 9g | 1½ tsp | Kosher salt | |
| 50g (1 large) | 1 large | Large egg, room temperature | |
| as needed | as needed | Neutral oil for greasing | |
| Toppings | |||
| 50g (1 large) | 1 large | Large egg, beaten (for wash) | |
| 12 sprigs | 12 sprigs | Fresh rosemary sprigs (2-3 inches) | |
| as needed | as needed | Maldon sea salt (or flaky salt) | |
| 30-45g | 2-3 Tbsp | Unsalted butter, melted (for brushing) | |
Process
1
Heat the milk
Heat milk in microwave for 45-60 seconds until it reaches 105-110°F (warm but not hot).
2
Combine liquids
In a large bowl or stand mixer bowl, combine warm milk, warm water, melted butter, and sugar.
3
Add yeast
Sprinkle yeast over the liquid. Stir gently and let stand 5 minutes until foamy like beer head. If nothing happens, your yeast is dead or liquid was too hot—start over.
4
Combine dry ingredients
In a separate bowl, whisk flour and salt together.
5
Add egg to yeast mixture
Beat 1 egg and add to yeast mixture. Stir to combine.
6
Add flour
Add flour mixture to wet ingredients. Mix on low speed (or by hand) for 2-3 minutes until dough comes together. It will look rough and sticky.
7
Stand mixer method
Increase to medium speed and knead 8-10 minutes until dough pulls away from sides and forms a smooth ball. Add flour 1 tablespoon at a time if needed (up to 50g).
8
Hand kneading method
Turn onto lightly floured surface. Knead 10 minutes, adding flour gradually. Dough should be soft and tacky but not sticky.
9
Windowpane test
Stretch a small piece thin enough to see light through without tearing.
10
Prepare bowl
Oil a large bowl. Place dough in bowl, turn to coat. Cover with towel.
11
Rise
Rise in warm spot (75-80°F) for 1 hour until doubled.
12
Test readiness
Poke with finger—the poke test. If indent stays, it's ready.
13
Punch down
Punch down dough. Turn onto clean surface (no flour).
14
Divide evenly
Divide into 12 equal pieces (75g each).
15
Shape rolls
Cup hand over dough, move in circles with slight pressure. Place seam-side down on greased baking sheet.
16
Space appropriately
Space rolls 1.5 inches apart for soft sides that touch, or 3 inches apart for crispy sides.
17
Cover
Cover with towel.
18
Rise
Let rise 30-45 minutes until puffy and almost doubled. When pressed, dough should spring back slowly.
19
Divide the dough
Divide into 12 equal pieces (75g each).
20
Shape into balls
Cup your hand over each piece and move in circles with slight pressure to form a tight ball.
21
Place on baking sheet
Place seam-side down on greased baking sheet, spacing 1.5 inches apart for soft sides.
22
Preheat
Preheat oven to 375°F (190°C) 15 minutes before rolls finish rising.
23
Apply egg wash
Brush rolls gently with egg wash. Don't deflate. Don't let egg pool between rolls.
24
Add toppings
Press one rosemary sprig into each roll top. Sprinkle generously with Maldon salt.
25
Bake
Bake 25-30 minutes until deep golden brown. Internal temp should reach 190-195°F. If tops brown too fast, tent with foil last 10 minutes.
26
Finish
Remove from oven and immediately brush with melted butter. Cool 5 minutes. Serve warm within 2 hours.
Baker's Percentages
Whole milk
48%
Warm water (105-110°F)
24%
Unsalted butter, melted
11%
Granulated sugar
10%
Active dry yeast
1%
All-purpose flour
100%
📐 Learn How Baker's % Works →Henry's Tip
Temperature matters! Liquids must be 105-110°F. Too hot kills yeast, too cold won't activate it.
Classroom Lessons
🎓 Crust & Crumb Academy
🔒 Non-members see a preview — join free to watch
