Sea Salt Dinner Rolls

Total Time:
3 hr 40 min
Inactive:
3 hr 15 min
Cook:
25 min

Yield:
24 rolls
Level:
Intermediate

Ingredients
  • Basic Dinner-Roll Dough
  • Cooking spray
  • All-purpose flour, for dusting
  • 4 tablespoons unsalted butter, melted
  • Flaky sea salt, for sprinkling
Directions
  • Make the Basic Dinner-Roll Dough with no mix-ins. Let rise as directed. Lightly coat 2 baking sheets with cooking spray. Turn the dough out onto a lightly floured surface. Lightly flour the top of the dough and pat it into a rectangle. Cut the dough into 24 equal pieces with a bench scraper or chef's knife.

  • Gently roll each piece of dough into a ball; arrange on the prepared baking sheets. Loosely cover with plastic wrap and let stand until puffy, about 45 minutes.

  • Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F.

  • Brush the rolls with some of the melted butter and cut an X in the center of each with kitchen shears or a small knife. Sprinkle the tops with sea salt. Bake, switching and rotating the baking sheets halfway through, until the rolls are golden brown, about 25 minutes. Let cool 5 minutes, then brush with the remaining melted butter. Transfer to a rack to cool completely.

  • Photograph by Ryan Liebe

Yeast Tips

Check the label: Make sure you use the type of yeast in the recipe. Active dry yeast is not interchangeable with rapid-rise or instant yeast.

Use a thermometer: Don't guess the heat of the liquid you're adding; take its temperature. It must be at least 110 degrees F to activate the yeast.

Watch your dough: Rising times can vary depending on the heat of your kitchen. Use the times as a guideline and follow visual cues for all the steps.


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