Fresh rolls out of the oven is a treat any time of the year. When you bake and present fresh hot dinner rolls at a holiday table, this makes for great conversation and a delicious addition to the meal.

Whether you are serving a pot roast, roasted chicken or turkey, perhaps a honey-glazed ham, fresh dinner rolls are the ticket.

Fresh dinner rolls

Flour paste (Tangzhong)

3 tablespoons of bread flour

¼ cup of whole milk

¼ cup of water

Dough

¾ cup of room temperature whole milk

1 large egg plus 1 large egg yolk (Baker’s Note: Save the white of the second egg for the glaze later.)

3¾ cups of bread flour

¼ cup of sugar

6 tablespoons of unsalted butter; melted and cooled

1½ teaspoons of kosher salt

2¼ teaspoons of Le Saffre SAF Instant Yeast, the Gold Label

All of the flour paste, that is in your Tangzhong

Melted, unsalted butter to brush on top of your hot dinner rolls

Flaky sea salt: optional topping to sprinkle over the hot rolls

In a small saucepan, combine all the Tangzhong ingredients. In a saucepan, whisk together to avoid lumps. Heat over medium heat, until thickened. This takes about 3-5 minutes. Once the mixture is thickened, place into a heatproof bowl. Cover with plastic wrap and set aside to cool.

Now from your dough ingredients, add your warm milk (95 degrees) and all ingredients except for the kosher salt.

With your dough hook and on the lowest speed, knead your dough for about two minutes until everything is hydrated. You do not want any dry pockets anywhere in your dough mixture.

Turn off the machine. Cover and let the dough sit for 10 minutes. Now add your salt and knead the dough for 5-7 minutes. The gluten starts to form now and your dough will be more even.

Place your dough into a lightly oiled large bowl. Cover with plastic wrap and set aside in a room temperature to warm place to proof 1½-2 hours.

Butter a 9-by-13-inch pan. Place your dough onto a lightly floured work surface. Divide into 16 equal-sized roll pieces. If you want to weigh each portion of dough out with a kitchen scale, they should weigh about 2 ounces each.

Roll each dough portion into dinner rolls and place them into your baking pan. Cover and let them rise for an hour to an hour and a half. Toward the end of this rise, preheat your oven to 350 degrees Fahrenheit.

Bake your rolls off until the internal temperature of your rolls is approximately 190-198 degrees Fahrenheit, tested with a cooking thermometer if you have one. This timing is about 35-40 serve minutes of bake time. If you think that the rolls are getting a bit darker than you would like them, cover them for the last 10 minutes of baking time.

Brush with the melted butter and sprinkle with your flaky sea salt if you wish.

Serve hot out of the oven, warm, or at room temperature with fresh cinnamon butter, unsalted butter, etc.