My Best Bread Making Tips #baking

Dinner Rolls (yield: 1 dozen rolls)
¼ cup (57g) whole milk
½ cup (113g) water
1¼ teaspoons instant yeast
1 large egg
2½ cups (350g) all-purpose flour
2 tablespoons (25g) granulated sugar
2 tablespoons (28g) unsalted butter, softened, plus 2 tablespoons (28g), melted for brushing
1 teaspoon table salt
1 tablespoon flaky salt, for sprinkling on top

1. Add the milk, water, and yeast to the bowl of a stand mixer. Let sit for one minute to allow the yeast time to dissolve.
2. Add the egg, flour, sugar, softened butter, and table salt to the mixing bowl.
3. Start mixing on low speed until the dough comes together. Turn up the speed to medium-low and mix until the dough reaches full gluten development and passes the windowpane test (approximately 7 to 10 minutes).
4. Add the dough to a lightly greased bowl and cover with plastic wrap. Let rise at room temperature for an hour or until approximately doubled in size.
5. Remove the dough from the mixing bowl, deflate, and transfer it to a lightly floured work surface. Divide the dough into 12 equal pieces (approximately 53g each) and shape into rounds.
6. Prepare the baking pan with a sheet of parchment paper and evenly space the dough balls in the pan. Cover with a lid or a piece of lightly greased plastic wrap and let rise (proof) for an hour to an hour and a half or until it’s nearly doubled to tripled in size and passes the poke test.
7. In the final 30 minutes of proofing, preheat the oven to 375°F (190°C).
8. Bake the rolls for 20 to 25 minutes or until golden brown.
9. Remove from the oven, brush with the melted butter, sprinkle with flaky salt, and let cool in the pan for 5 to 10 minutes before moving to a baking rack to cool completely.