Classic Dinner Rolls

From Williams-Sonoma

Makes 16 rolls

Great dinner rolls should be featherlight, not too sweet, and, above all, a good accompaniment to almost any meal. Despite the name, these breads could be called classic breakfast, lunch, or dinner rolls, as they are perfect for dipping in sauce at supper, for serving alongside a salad at midday, or for spreading with jam first thing in the morning.

1 package (2 1/2 t) active dry yeast

1/4 C warm water (105-115 F)

1 C whole milk

2 T sugar

2 large eggs, at room temperature, plus 1 egg, beaten

6 T unsalted butter, at room temperature

4 1/2 C all-purpose flour, plus extra for kneading

2 t salt

In a large bowl, dissolve the yeast in the warm water and let stand until foamy, about 5 minutes. Using a wire whisk, beat in the milk, sugar, 2 eggs, butter, flour, and salt just until mixed, then stir with your hand or a wooden spoon until a rough mass forms. Using a plastic pastry scraper, scrape the dough out of the bowl onto a lightly floured work surface. Knead until it is smooth and elastic, dusting the work surface with flour to keep the dough from sticking, 5-7 minutes. The dough should be soft but not sticky

Form the dough into a ball, transfer it to a lightly oiled bowl, and cover the bowl with plastic wrap. Let the dough rise in a warm, draft-free spot until it doubles in bulk, 1 1/2-2 hours.

Line a half-sheet pan or rimless baking sheet with parchment (baking) paper.

Punch down the dough and turn it out onto a clean work surface. Cut it in half with a sharp knife or a bench scraper. Cut each half into 8 equal pieces. Roll each piece against the work surface into a round ball. Place the balls on the prepared pan, spacing them evenly, cover loosely with a kitchen towel, and let them rise until puffy and pillow-soft when gently squeezed, 30-40 minutes.

Position a rack in the lower third of the oven, and preheat to 400 F.

Brush the rolls lightly with the beaten egg, bake until puffed and golden brown, 20-25 minutes. Serve immediately.

Variations:

Cut the complete dough in half as directed. Use one half for clover-leaf rolls and the other half for the pull-apart rolls.

For the clover-leaf rolls, heavily butter a 12-cup muffin pan. Cut the piece of dough into 12 equal pieces, then cut each small piece into thirds. You will have 36 plum-sized pieces. Roll each piece into a small ball. Place 3 balls next to one another in each prepared muffin cup. When all the cups are full, cover the muffin pan loosely with a kitchen towel then proceed as directed.

For the pull-apart rolls, heavily butter a 9-inch cake pan. Cut the pieces of dough into 8 equal pieces. Roll each piece against the work surface into a ball. Put the balls in the cake pan, placing 7 balls around the edge and 1 ball in the center. Cover the cake pan loosely with a kitchen towel, then proceed as directed.