The Best Dinner Rolls Recipe

Directions

In a 2-quart stainless steel saucier or 10-inch skillet, combine water and flour. Cook over medium heat, whisking constantly, until mixture comes together in a thick, mashed potato–like paste, about 2 minutes. Scrape onto a plate, spread into a 1-inch layer, and cool until no warmer than 100 degrees F , about 20 minutes.

Pulse flour, sugar, salt, and yeast in a food processor fitted with a metal blade. Once combined, add cooled yukone and water. Process until dough is smooth, about 90 seconds. Transfer to a lightly greased bowl , cover with plastic, and refrigerate until roughly doubled in bulk, between 60 and 90 minutes depending on temperature of yukone. Turn dough onto a clean, un-floured surface, but do not deflate. Cut into 12 roughly equal portions , cupping each beneath your palm and working in quick circular motions to form a smooth ball. Arrange on a parchment-lined half sheet pan, cover with plastic, and refrigerate overnight until puffy and soft, between 8 and 10 hours.

Adjust oven rack to lower-middle position and preheat to 400 degrees F . Fill a deep pot with about 3 inches of water and bring to a boil over high heat. Meanwhile, line a baking sheet or cutting board with a thick layer of paper towels. Cut parchment between each roll with a pair of scissors. Working with 4 dough pieces at a time, use parchment to lift and drop rolls into boiling water so that they are upside down. Boil exactly 60 seconds, then flip right side up with a slotted spoon and transfer to paper towels. Arrange rolls on a parchment-lined half sheet pan; these can be baked immediately or left at room temperature up to 4 hours. Bake until blistered and golden brown all over, about 35 minutes. Rolls can be served immediately or held at room temperature for up to 6 hours. Reheat in a hot oven for 5 to 10 minutes before serving if rolls have cooled and you prefer them hot.