Dinner Rolls Made with Freshly Milled Flour

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Dinner Rolls Made with Freshly Milled Flour

These dinner rolls made with freshly milled flour are soft, buttery, and fluffy with a tender pull-apart crumb. Made with freshly milled hard white wheat, they’re perfect served warm with butter for family dinners, Sunday supper, or holiday meals.

Prep Time25

Cook Time20

Rise Time Varies2 30

Total Time3 15

Course: Bread, Freshly Milled Flour

Cuisine: American

Servings: Rolls

Calories: 277kcal

Author: Emily Rider

Equipment

1 greased 8 x 12-inch or 9 x 13-inch baking dish

Ingredients

¾ cup whole milk 180 grams
¼ cup warm water 60 grams
1 tablespoon honey or granulated sugar 15 grams
4 tablespoons salted butter, softened 57 grams
1 large egg
1 large egg yolk
3 cups freshly milled hard white wheat flour 360 grams
3 tablespoons granulated sugar 40 grams
1 tablespoon instant yeast 9 grams
1 teaspoon fine sea salt 6 grams
Melted butter, for brushing optional

Ingredient Note for Active Dry Yeast

Using active dry yeast: Substitute 1 tablespoon active dry yeast 9 grams, for the instant yeast. Use the ¼ cup warm water, 60 grams, and 1 tablespoon honey or sugar, 15 grams, already called for in the recipe to bloom the yeast. No additional water or sugar is needed.

Instructions

Warm the milk mixture – Warm the whole milk, water, and butter together until the butter is mostly melted and the mixture is about 105–110°F (40–43°C). It should feel warm, not hot.
Add the wet ingredients – Add the warm milk mixture, egg, egg yolk, and honey or sugar to the bowl of a stand mixer.
Add the dry ingredients – Add the freshly milled hard white wheat flour, granulated sugar, and instant yeast. Instant yeast does not need to be bloomed first, so it can be sprinkled in when the flour is added. Mix until a shaggy dough forms.
Rest the dough – Cover and let the dough rest for 30–45 minutes. This gives the freshly milled flour time to hydrate before kneading.
Add the salt and knead – Add the salt, then knead for about 12–15 minutes, until the dough is smooth and elastic. A small piece should stretch thin without immediately tearing when gently pulled between your fingers.
First rise – Transfer the dough to a lightly oiled bowl and cover. Let it rise in a warm place for 60–90 minutes, or until doubled and puffy.
Shape the rolls – Divide the dough into 8 equal pieces and shape each piece into a smooth round ball. Arrange the rolls in a greased 8 x 12-inch or 9 x 13-inch baking dish.
Final rise – Cover and let the rolls rise for 45–75 minutes, until noticeably puffy.
Bake – Preheat the oven to 350°F (175°C). Brush tops of the rolls with an egg wash before baking for a golden finish. Bake at 350°F (175°C) for 16–20 minutes, until the tops are lightly golden and the rolls are baked through.
Brush with butter – Brush the warm rolls with melted butter as soon as they come out of the oven, if desired. Serve warm.

Notes

Hydration rest (autolyse) – Don’t skip the 30–45 minute rest before kneading. It gives the freshly milled flour time to absorb the liquid before you begin developing the gluten.

Watch the dough – Rise times are a guide. Your kitchen temperature and yeast activity can affect how quickly the dough rises, so watch for the rolls to become noticeably puffy rather than relying only on the clock.

Don’t add extra flour too quickly – The dough may feel a little sticky at first. Give the flour time to hydrate and the dough time to knead before deciding it needs an adjustment.

Check your gluten development – After kneading, the dough should be smooth and elastic. Stretch a small piece gently between your fingers. It should stretch thin without immediately tearing.

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