Super Fluffy Rolls, 3 Ways: Plain, Garlic, andPretzel
"Wanna impress your guests with the fluffiest dinner rolls ever? Why not double impress and serve them 3 different kinds: plain, garlic and pretzel. If you're the kind of cook that entertains for a big crowd, just feel free to make them in 3 different pans, which will yield a LOT of rolls. But if you're like me and tend to have 6, 8 maybe 10 people over max, then use my trick and make them all in one pan. The yield is 12 fairly large rolls, which in my household is plenty for a small dinner party. And if you have any left over, they make delicious sliders for lunch the next day...especially the pretzel ones! If you've never baked rolls before, dive on in... this recipe turns out wonderfully every time. Enjoy!..."
INGREDIENTS
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1 cup whole milk
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2 1/2 tablespoons unsalted butter
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1/4 cup granulated sugar, plus 1 tablespoon to activate yeast
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1 teaspoon kosher salt
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1/3 cup luke warm water (preferably 110 to 115 degrees, but 105 to 115° F)
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1 packet "bread machine" active dry yeast (can use regular active dry yeast, but bread machine is better)
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3 to 3 1/2 cups all-purpose flour, divided
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2 eggs, beaten
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flaky salt for sprinkling (Maldon is great, kosher works too)
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2 tablespoons butter, melted
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3/4 teaspoon granulated garlic
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1/2 tablespoon minced fresh parsley
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1/2 cup water
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1 1/2 teaspoons baking soda
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1 egg, beaten with 1 teaspoon water
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