Rolls Recipe

Activate yeast

In a small bowl, combine warm water (about 105–110°F / 40–43°C), 1 tbsp of the sugar, and the active dry yeast. Stir gently and let sit 5–10 minutes until foamy. If it does not foam, the yeast may be inactive—start again with fresh yeast.

Mix wet ingredients

In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, whisk together the warm milk, melted butter, remaining sugar (1 tbsp), and the egg until combined.

Combine dry and wet

Add the foamy yeast mixture to the wet ingredients. Stir in 2 cups of the flour and the salt. Mix until incorporated.

Knead the dough

Add remaining flour, 1/2 cup at a time, and knead (by hand on a lightly floured surface or with the mixer) until a soft, slightly tacky dough forms, about 6–8 minutes by mixer or 8–10 minutes by hand. The dough should be smooth and elastic and slightly spring back when pressed.

First rise

Form the dough into a ball, lightly oil the inside of the mixing bowl, place the dough back in, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled in size, about 1 to 1¼ hours.

Shape rolls

Gently deflate the dough and turn it out onto a lightly floured surface. Divide the dough into 12 equal pieces (about 80–90 g each). Shape each piece into a smooth ball by tucking edges under and rolling on the counter with your hand until surface is taut.

Second rise

Arrange the shaped rolls on a parchment-lined baking sheet or in a greased 9x13-inch pan, leaving about 1 inch between them for expansion. Cover loosely with plastic wrap or a damp towel and let rise until puffy and nearly doubled, 30–45 minutes.

Prepare topping

Preheat the oven to 375°F (190°C) while rolls undergo their second rise. In a small bowl mix the coarse salt and freshly ground black pepper. In another small bowl combine the olive oil and 1 tbsp water (or use a beaten egg if you prefer an egg wash) and whisk to form a loose brushable wash.

Brush and season

Once the rolls have puffed, gently brush the tops with the olive oil wash, making sure to get a light, even coating. Sprinkle each roll with a small pinch of the salt-and-pepper mixture (about 1/6 tsp salt and a light dusting of pepper per roll). Press lightly so the seasoning adheres.

Bake

Bake in the preheated 375°F (190°C) oven for 18–22 minutes, until the tops are golden brown and the internal temperature of the rolls reaches about 195–200°F (90–93°C). Rotate the pan halfway through baking for even coloring if needed.

Brush with butter

Remove the rolls from the oven and immediately brush the tops lightly with the melted butter to add shine and a subtle richness. Let cool on a wire rack for 10–15 minutes before serving so the crumb sets.

Serve warm. These salt & pepper rolls pair well with soups, salads, or as a savory table roll. Store in an airtight container at room temperature for up to 2 days or freeze for longer storage.