Ingredients
- 3 cups King Arthur Unbleached All-Purpose Flour
- 1 1/2 teaspoons instant yeast
- 1 1/2 teaspoons sugar
- 1 1/4 teaspoons salt
- 1 large egg
- 2 tablespoons unsalted butter
- 3/4 cup water
Directions
Manual Method:
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In a large bowl, or the bowl of your electric mixer, combine all of the ingredients, stirring till the dough forms a cohesive mass and begins to clear the sides of the bowl. Knead the dough for 5 minutes, then allow it to rest for 10 minutes (which gives the dough a chance to absorb the liquid, and the gluten in the flour a chance to relax.) Knead the dough for an additional 5 minutes, or until it’s smooth and supple. The dough should be quite stiff, but not at all “gnarly;” adjust its consistency with additional flour or water, as necessary. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise till it’s noticeably puffy, about 1 hour.
Bread Machine Method:
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Place all of the ingredients into the pan of your machine, program the machine for manual or dough, and press start. About 10 minutes before the end of the final kneading cycle, examine the dough’s consistency; it should be quite stiff, but not at all “gnarly;” adjust it consistency with additional flour or water, as necessary. Allow the machine to complete its cycle.
Shaping:
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Transfer the dough to a lightly greased work surface, and divide it into six equal pieces. Shape the pieces into round balls, and place them on a lightly greased or parchment lined baking sheet. Cover the rolls, and allow them to rise for 45 minutes to 1 hour, or until they’ve almost doubled in volume. Dip tops in milk and coat with poppy or sesame seeds, if desired.
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Bake the rolls in a preheated 425°F oven for 15 to 17 minutes, or until they’re golden brown. Remove them from the oven, and cool on a wire rack.
Recipe Notes
Adapted from King Arthur
these are beautiful!!! love your bread basket. i think i need to branch out from bread into rolls. this might be just the recipe!
I completely agree! I love making my own bread. Your rolls look fantastic 🙂
Just to double check – once I shape, dip and seed the rolls, is that when I can freeze them? I'm thinking about making these this weekend since we planned to have hamburgers, too, and I want to freeze some of them. 🙂 Thanks! They look really good!
Hi! You can actually freeze the rolls after their baked, just let them defrost a room temperature. You can rewarm in the oven too. You can also freeze the dough, but I prefer to freeze them baked 🙂 Hope that helps.
I've made these as well–the exact same recipe! It was part of a Memorial Day menu I made for dinner with friends: http://www.flaviasflavors.com/home/memorial-day-m… These rolls are the best I've had and so easy to make! Wonderful post Tessa!
These are the most beautiful sandwich rolls. There is nothing like homemade bread.
These look totally professional! I am sure they taste as great as they look!
I totally agree Tessa – I rarely buy bread anymore because it's so easy and fun to make at home. Your rolls look perfect!
It looks so inviting! Round and puffy… Mine were not that nice!
I know this post is a year old but we made these last night and they were awesome!! Did you freeze the dough or the baked rolls? If you froze the dough, at which step did you freeze? Thanks so much!! Jen
I froze the baked rolls!
I made these for dinner, and they turned out great. I will definitly be using this recipe again.
These rolls are delicious and beautiful – my children thought I had bought them at a store and want me to make them again……and again….
Made these yesterday….loved them! One question: Was I supposed to pat down the balls of dough before baking? My baked rolls came out very tall (not wide at all)…but still delicious.:)
Hi Tessa, if i want to triple this recipe, do i triple each ingredient or are there some vatiations?
What size are these supposed to be when they are finished baking ? Will regular (not instant) yeast work with this ? Thank you, have a great day !!
These were awesome! Making and freezing the dough next time so I can have hot, fresh rolls whenever!
It didn’t quite turn out like your picture. Tasted good though.
I made this in the bread machine and they are delicious. Nice crust and soft inside.
Does it matter if I use bread flour. It was to late before I realized.
Do you freeze after baking and cooling the rolls? If so, to reheat, do you put the frozen rolls in the refridgerator for 24 hours then warm back up in the oven? What do you suggest?
Can I use King Arthur bread flour
One of the best and easiest recipes I found yet! I did add one extra tbs of butter and and doubled the sugar and added a bit more water (I live in a dry area). Omg you are amazing for this recipe! I can’t wait to make more and to try other recipes
I made these rolls for our wedding anniversary and my husband loves them. I think I have to adjust the temperature for my gas oven, the bottom got slightly dark and I like a little more crust on the top, but that is minor. Great recipie, well worth trying, thank you.
This was the first time that I baked bread. It was AWESOME much better than I could have imagined. I fed it to my mother and my children and they all loved it.
Ah that makes me so happy! So thrilled this recipe was enjoyed by your family.
How do you dip the tops in milk?