Homemade Dinner Rolls

In a mixing bowl, measure out the olive oil and milk. Use a double boiler over low heat to warm the mixture to luke-warm. Add active dried yeast, sugar, kosher salt and give it a quick whisk and let it relax for a few minutes.

Attach the bowl to your mixer with a dough hook and mix on low speed. Measure out the all purpose flour on top of a piece of parchment paper. Slowly funnel the flour into the bowl. Allow it to come together and kneed for a couple of minutes, as the dough cleans the sides of the bowl and a ball is formed.

Remove the dough off the hook, and drizzle some olive oil around sides of the bowl. Place the dough back into the bowl and roll it around a bit to allow the olive oil to coat the dough. This will help avoid sticking to the bowl when the dough rises and climbs the edges. Cover the dough with a damp towel or plastic wrap and place it in a warm, moist environment to proof for one hour. I like to put it in the oven next to a pot of hot water (100 degrees is best).

Brush your chosen baking pan with some olive oil. When the dough is done proofing, turn it out onto a flat surface or cutting board. Use slight pressure from the palms of both of your hands to roll the dough in circular motions. The friction between the surface and the rolling motion will shape the dough into a smooth ball. This recipe will make a dozen rolls, so you'll need to divide the dough into 12. With a bench scraper, first divide the dough in half, then into quarters, and then divide the quarters into three parts.

• Note regarding baking pan selection:  I find the a 9' x 13" pyrex casserole dish is best for this recipe, as the rolls proof into each other slightly, and when baking, the oven spring brings them to just enough touching each other to provide the moist, white fluffy part you crave.  a sheet pan or cookie sheet will provide similar results if you place the rolls closely enough together, but you'll likely want to use parchment paper before the oil step.

Similar to how you formed the large dough ball, take one of the smaller portions and roll it on the surface until if forms a little ball and place it on the greased baking pan. After forming 12 little balls in the baking pan, cover it back up with a towel and let it proof for another hour.

• Note:  if you are freezing these rolls for another time, cover well and freeze.  when ready to cook, thaw overnight in refrigerator and continue this recipe at the next step.  

Meanwhile, prepare the egg wash by cracking one egg into a bowl, add a splash of water and beat thoroughly.  When the rolls are done proofing, brush lightly with egg wash.  This will add a nice shine to the dinner rolls. Optional - I like to sprinkle a little bit of kosher salt on top of each roll (untoasted sesame seeds, poppy seeds, herbs, onion or garlic powder are all tasty options as well).

Place the rolls in a preheated 400°F oven for 20 minutes or until golden brown. Brush some melted butter on each one.  Best served warm.