Ingredients
Units
Scale
- 3 1/8 cups all purpose flour
- 2 tbsp sugar
- 2 tbsp vegetable oil
- 1/2 tbsp kosher salt
- 2 1/4 tsp instant yeast
- 1 1/8 cups warm water
Instructions
- Whisk warm water, yeast, and sugar together. Let sit for five minutes.
- Stir in salt and vegetable oil.
- Mix one cup of flour at a time into mixture until dough is slightly sticky but pulls easily from the surface.
- Knead for 7 minutes with the dough hook attachment.
- Shape the dough into a ball. Place in oiled bowl and cover with plastic wrap.
- Let the dough rise for 1 hour until double in size.
- Turn it out onto a floured surface. Punch the dough down and cut it into eight to twelve equal parts, depending on how big you want each roll.
- Shape the dough into rolls. Stretch each doughball from the top and tuck the dough underneath so that the top and sides are smooth. Place the rolls on a baking sheet lined with parchment paper, a few inches apart.
- Second rise. Cover with a towel at let the dough rise again for 1 hour at room temperature.
- Score each roll with a lame or very sharp knife. Be careful not to deflate the dough.
- Brush the dough with egg wash. Mix one egg with 1 Tbsp milk to make the egg wash.
- Preheat the oven to 375° F. Bake on the lowest rack for 25 minutes or until golden brown.
- Remove from oven. Place on a cooling rack.
Notes
This recipe can be used to make white bread rolls, hamburger buns, hot dog buns, or even a loaf of bread. Adjust the baking time based on how big each roll or bun is.
- Prep Time: 20 minutes
- Rise Time: 2 hours
- Cook Time: 25 minutes