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Dinner Rolls

As far as bread baskets go, nothing beats hot, buttery dinner rolls made fresh at home in your June Oven. June’s recipe takes a cue from the famously rectangular Parker House rolls, yielding fluffy and flavorful bread thanks to a touch of potato flour. Be prepared--this recipe makes 12 very large rolls, so you won’t need to go back for seconds. These larger rolls are also a great size for slider buns. If you prefer smaller rolls, feel free to cut each roll in half again when shaping them in Step 8.

Prep Time — 3 hours
Cook Time — 20 min
Servings — 12
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Ingredients

2¼ teaspoons active dry yeast

¼ cup water

1 cup whole milk

¼ cup unsalted butter

3 tablespoons sugar

1½ teaspoons salt

1 large egg

3¼ cups all-purpose flour

¼ cup potato flour

nonstick cooking spray

4 tablespoons melted unsalted butter

flaky sea salt

2 tablespoons melted unsalted butter

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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!

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Dissolve the yeast

In a small bowl, combine the yeast and warm water and stir to dissolve. Let the yeast bubble and proof 5 minutes.

2¼ teaspoons active dry yeast

¼ cup water

small bowl

liquid measuring cup

measuring spoons

spatula

Add the next ingredients

In a large bowl, combine the warm milk, butter, sugar, salt and egg. Whisk to combine, then whisk in the yeast mixture.

1 cup whole milk

¼ cup unsalted butter

large bowl

measuring cups

whisk

3 tablespoons sugar

1½ teaspoons salt

1 large egg

Add the flours

Add the flour and potato flour. Stir with a wooden spoon until a cohesive dough forms and the flour is fully hydrated. Turn the dough out onto a floured surface.

3¼ cups all-purpose flour

¼ cup potato flour

wooden spoon

Knead the dough

Knead the dough for about 5 minutes, until it feels smooth and supple. Add and knead in flour a tablespoon at a time if the dough feels sticky. Shape the dough into a ball. Lightly coat a bowl with nonstick spray. Place the dough in the bowl and loosely cover with plastic wrap.

all-purpose flour

plastic wrap

Proof the dough

Transfer the bowl to the bottom shelf of the June Oven. Proof the dough at 80°F for 1 hour 30 min, until about doubled in size. June will notify you when the dough is finished. If the dough has not doubled, follow on-screen instructions to continue proofing.

June Oven

Grease the June Pan

Using a pastry brush, brush half (2 tablespoons) of the melted butter to lightly coat the bottom of the June Pan. Reserve the other half.

pastry brush

June Pan

4 tablespoons melted unsalted butter

Roll out the dough

Punch down the dough to deflate it, then transfer the dough to the floured surface. Roll out into 12” x 8” rectangle. Gently coax the dough with your hands into the correct shape if needed.

all-purpose flour

rolling pin

Start shaping the rolls

Using a bench scraper or pizza wheel, cut the dough lengthwise in half to get two 12” x 4” rectangles. Brush both portions of dough with the remaining (2 tablespoons) melted butter and sprinkle with flaky sea salt. Working with one piece at a time, fold the dough rectangles lengthwise, leaving about ½” uncovered underneath.

4 tablespoons melted unsalted butter

flaky sea salt

bench scraper

Cut the rolls

Slice each portion of dough in half and then slice each half into thirds. You should have 12 rolls.

Lay the rolls on the June Pan

Arrange the rolls in the June Pan, flipping them so the bottom now faces up. The long side of each roll should lay against the long side of the June Pan so you have 4 rolls against the long side and 3 rolls against the short side of the June Pan. Loosely cover the pan with plastic wrap.

Proof the dough

Transfer the June Pan to the middle shelf of the June Oven. Proof the dough at 80°F for 30 minutes, until they are puffy. June will notify you when the dough is finished. If necessary, follow on-screen instructions to continue proofing.

Remove the dough from the June Oven

Remove the risen dough from the June Oven and set aside while you preheat. Remove and discard the plastic wrap.

Preheat the June Oven

With the shelf in the middle position, preheat the June Oven to 350°F on the Bake cook mode.

Bake the rolls

Place the June Pan on the middle shelf of the June Oven. Bake the rolls 20 minutes, until they are firm, puffed and golden brown. June will notify you when the rolls are ready. If desired, follow directions on your June Oven to continue cooking.

Brush and finish the rolls

Remove the June Pan from the June Oven and set it on a cooling rack. While the rolls are still warm, brush them with melted butter and sprinkle them with flaky sea salt to taste.

2 tablespoons melted unsalted butter

flaky sea salt

Serve

Serve warm.

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