Bouncy & Buttery Pan rolls Recipe

Perfectly golden rolls getting their final sprinkling of Maldon Sea Salt

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Bouncy & Buttery Pan Rolls

Yield 12 rolls or 8 burger buns

Author Ona Lee

Prep time

30 Min

Cook time

2 Hour

Total time

2 H & 30 M

Ingredients

• Yeast Mixture:
• 1/2 cup warm water (~110°F)
• 2.5 teaspoons (or 1 packet) dry yeast
• Pinch of sugar
• Dry Ingredients:
• 3 cups unbleached all-purpose flour (e.g., Fairhaven Mills)
• 1 teaspoon sea salt
• 1/4 cup raw organic cane sugar (or standard granulated sugar)
• Wet Ingredients:
• 1/2 cup whole milk (preferably from a local dairy)
• 2 ounces butter, diced
• 1 whole egg
• Egg Wash:
• 1 egg yolk
• 1 tablespoon warm water
• Other:
• 2 tablespoons room-temperature butter (for greasing the skillet)
• Flaky sea salt (e.g., Maldon)

Instructions

1. Activate the Yeast: Combine warm water, dry yeast, and a pinch of sugar. Let sit and activate while preparing the other ingredients.
2. Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, sea salt, and sugar to combine.
3. Heat Milk and Butter: Gently heat milk and butter over medium-low heat until the butter just melts. Do not boil or scald the mixture.
4. Start Mixing the Dough: Add the dry ingredients to the bowl of a stand mixer fitted with the dough hook. Turn the mixer to speed 1 and stream in the yeast mixture. Then add the milk-butter mixture and the whole egg.
5. Scrape and Combine: Mix for about 30 seconds, then stop the mixer to scrape down the sides and fold everything together.
6. Shaggy Dough Stage: Resume mixing on speed 1 until the dough is just combined. This is called the "shaggy stage."
7. Autolyse (Rest the Dough): Turn off the mixer and let the dough rest uncovered for 8 minutes to allow hydration and gluten development.
8. Knead the Dough: Mix on speed 1 for 6–7 minutes, scraping the bowl as needed, until the dough is smooth and cohesive.
9. First Proof: Remove the dough, form it into a ball, and place it back in the bowl. Cover with plastic wrap or a bowl cover and let it rise in a warm place for about 30 minutes, or until doubled in size.
10. Prepare the Skillet: Rub 2 tablespoons of room-temperature butter into a 10-inch cast iron skillet.
11. Divide the Dough: Weigh the total dough in grams and divide by 12 to calculate the weight of each roll (e.g., 800g ÷ 12 = ~66g per roll). If you don't have a scale, divide the dough visually into 12 equal portions. For hamburger buns you will need 80-100g each, and bake separated by at least 2 inches on a standard parchment lined sheet tray.
12. Shape the Rolls: To form each roll, lightly flatten a piece of dough and fold it in on itself a couple of times. Then roll it into a ball, seam side down, using the palm of your hand.
13. Arrange in the Skillet: Place the rolls in the buttered skillet, starting with 7 around the outer edge and 5 in the middle. Keep them about 1 inch apart.
14. Second Proof: Cover the skillet and let the rolls proof in a warm place for about 30 minutes, or until doubled in size.
15. Egg Wash: Preheat your oven to 350°F. Mix the egg yolk with 1 tablespoon warm water and gently brush the tops of the rolls.
16. Bake: Place the skillet in the preheated oven and bake for 18-22 minutes, rotating halfway through. Bake until the rolls are golden-brown.
17. Butter and Finish: Remove the rolls from the oven. While still hot, rub a knob of butter over each roll and sprinkle with flaky sea salt, like Maldon. Optionally, tuck small slivers of butter between the rolls for extra indulgence.
18. Serve: Serve the rolls warm as a side dish, with butter and jam, or enjoy them on their own.

Here, have a roll on me

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