Dinner Rolls
Ingredients
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2¼ teaspoons active dry yeast
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¼ cup water
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1 cup whole milk
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¼ cup unsalted butter
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3 tablespoons sugar
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1½ teaspoons salt
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1 large egg
Tools
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whisk
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wooden spoon
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measuring cups
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measuring spoons
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large bowl
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spatula
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small bowl
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June Pan
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pastry brush
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liquid measuring cup
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rolling pin
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bench scraper
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plastic wrap
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June Oven
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Dissolve the yeast
In a small bowl, combine the yeast and warm water and stir to dissolve. Let the yeast bubble and proof 5 minutes.
2¼ teaspoons active dry yeast
¼ cup water
small bowl
liquid measuring cup
measuring spoons
spatula
Add the next ingredients
In a large bowl, combine the warm milk, butter, sugar, salt and egg. Whisk to combine, then whisk in the yeast mixture.
1 cup whole milk
¼ cup unsalted butter
large bowl
measuring cups
whisk
3 tablespoons sugar
1½ teaspoons salt
1 large egg
Add the flours
Add the flour and potato flour. Stir with a wooden spoon until a cohesive dough forms and the flour is fully hydrated. Turn the dough out onto a floured surface.
3¼ cups all-purpose flour
¼ cup potato flour
wooden spoon
Knead the dough
Knead the dough for about 5 minutes, until it feels smooth and supple. Add and knead in flour a tablespoon at a time if the dough feels sticky. Shape the dough into a ball. Lightly coat a bowl with nonstick spray. Place the dough in the bowl and loosely cover with plastic wrap.
all-purpose flour
plastic wrap
Proof the dough
Transfer the bowl to the bottom shelf of the June Oven. Proof the dough at 80°F for 1 hour 30 min, until about doubled in size. June will notify you when the dough is finished. If the dough has not doubled, follow on-screen instructions to continue proofing.
June Oven
Grease the June Pan
Using a pastry brush, brush half (2 tablespoons) of the melted butter to lightly coat the bottom of the June Pan. Reserve the other half.
pastry brush
June Pan
4 tablespoons melted unsalted butter
Roll out the dough
Punch down the dough to deflate it, then transfer the dough to the floured surface. Roll out into 12” x 8” rectangle. Gently coax the dough with your hands into the correct shape if needed.
all-purpose flour
rolling pin
Start shaping the rolls
Using a bench scraper or pizza wheel, cut the dough lengthwise in half to get two 12” x 4” rectangles. Brush both portions of dough with the remaining (2 tablespoons) melted butter and sprinkle with flaky sea salt. Working with one piece at a time, fold the dough rectangles lengthwise, leaving about ½” uncovered underneath.
4 tablespoons melted unsalted butter
flaky sea salt
bench scraper
Cut the rolls
Slice each portion of dough in half and then slice each half into thirds. You should have 12 rolls.
Lay the rolls on the June Pan
Arrange the rolls in the June Pan, flipping them so the bottom now faces up. The long side of each roll should lay against the long side of the June Pan so you have 4 rolls against the long side and 3 rolls against the short side of the June Pan. Loosely cover the pan with plastic wrap.
Proof the dough
Transfer the June Pan to the middle shelf of the June Oven. Proof the dough at 80°F for 30 minutes, until they are puffy. June will notify you when the dough is finished. If necessary, follow on-screen instructions to continue proofing.
Remove the dough from the June Oven
Remove the risen dough from the June Oven and set aside while you preheat. Remove and discard the plastic wrap.
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 350°F on the Bake cook mode.
Bake the rolls
Place the June Pan on the middle shelf of the June Oven. Bake the rolls 22 minutes, until they are firm, puffed and golden brown. June will notify you when the rolls are ready. If desired, follow directions on your June Oven to continue cooking.
Brush and finish the rolls
Remove the June Pan from the June Oven and set it on a cooling rack. While the rolls are still warm, brush them with melted butter and sprinkle them with flaky sea salt to taste.
2 tablespoons melted unsalted butter
flaky sea salt
Serve
Serve warm.
