Preparation Method
- In a small saucepan, stir together 3 tablespoons (24 grams) flour, ¼ cup (60 milliliters) milk, and ¼ cup (60 milliliters) water with a wire whisk until smooth. Cook over medium heat, stirring constantly until the mixture is thick and lump free, about 5–6 minutes. Remove from the heat; let cool to 120–130°F (49–54°C), about 10 minutes.
- In the mixing bowl of the stand mixer fitted with the flat beater attachment, beat the thickened flour mixture with sugar, butter, beaten egg, dry milk, yeast, salt, remaining flour, and remaining ¾ cup (180 milliliters) milk on medium-low speed (3–4) until well blended. Place plastic wrap on the surface of the dough and let stand for 20 minutes.
- Remove the flat beater attachment and insert the dough hook. Beat on medium-low speed (3–4) until the dough is smooth and slightly sticky, 2–3 minutes. Form the dough into a ball.
- Grease a large bowl and add the dough, turning to coat. Cover the bowl with greased plastic wrap and let the dough rise in a warm, draft-free place for 1½ hours.
- Line a 13-by-9-by-2-inch (33-by-23-by-5-centimeter) baking pan with parchment paper. Cut the dough in half; divide each half into 9 pieces and shape into balls. Place in the prepared baking pan. Let the dough rise in a warm, draft-free place until almost doubled in size, about 45 minutes.
- Preheat the oven to 375°F (190°C). In a small bowl, whisk egg with remaining 1 tablespoon (15 milliliters) water until well blended. Brush the egg wash over the tops of the rolls. Sprinkle with desired toppings.
- Bake until the rolls are golden brown, 15–20 minutes, or until the internal temperature reaches 188°F (87°C). Let cool on a wire rack. Use the parchment paper to lift the rolls from the pan.
Pro Tip
As an alternative to seeds, try topping these rolls with shredded sharp Cheddar and sliced Parmesan, or shredded Gruyère and chopped green onion.
