I love me some Bobby Flay recipes! At Thanksgiving dinner these buttery, soft, delectable, drool-worthy bread rolls got such rave reviews. Everyone was saying they are Better Than Bobby Flay’s Buns, hence the name! Gasp! And hooray for me!
So there, these incredible dinner rolls will have you moaning and groaning and are definitely the best dinner rolls EVER! And take it from a carb freak, you’ll never use another bread roll recipe again. Not even Bobby Flay’s famous Parker house rolls! Sorry, Bobby!
What makes these bread rolls better than Bobby Flay’s Buns, you ask while drooling against your screen… Could it be the pillowy softness? The buttery flavor, or that brushed on butter and sprinkle of sea salt flakes on top? Maybe it’s the extra egg yolks that take these dinner rolls to flavor heaven. Make them and let me know!
These are the best and the only dinner rolls you will ever make again!
Let’s get these buns going!
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Proof Yeast
The first step for the best dinner rolls ever is to proof your yeast. When making any kind of yeasted bread, ensure that your yeast is active before you do anything else. As I mentioned in coconut milk cinnamon rolls, Yeast can be temperamental! If the liquid is too cold the yeast won’t activate. If the liquid is too hot then it dies. You want liquid that’s 105 to 110 degrees, so make sure to use a thermometer to check.
To proof the yeast, sprinkle the yeast on the bottom of the bowl of your stand mixer. Then warm your milk to the correct temperature before pouring it over the yeast. Allow it to sit for about five minutes, until active.
Making Better Than Bobby Flay’s Buns!
Meanwhile, melt up your butter and set it aside. In another small bowl, beat your eggs and egg yolks.
Then return to your yeast mixture and mix in the sugar and salt before adding the butter and eggs.
Next, use the secret weapon to all killer bread, bread flour! Bread flour has more protein and will yield a chewier, softer bread. Want know the difference between AP Flour and bread flour? Check out, https://www.thekitchn.com/whats-the-difference-between-ap-flour-and-bread-flouringredient-questions-173175.
Use a wooden spoon to create a shaggy dough.
Then use the dough hook of your stand mixer for the kneading. Set the mixer to “8” and let it knead for about 9-10 minutes.
The dough will be elastic and a bit sticky. Now, butter up a bowl, set in your dough ball, and set a slightly damp towel over it, . Let it rise in a warm and draft-free place for 90 minutes.
Bun time!
Once the Better Than Bobby Flay’s Buns dough has doubled in size, you get to have fun! Gently punch down the dough to deflate it before gathering it and putting it into a floured surface. I love the way fresh dough smells, and this dough smells like butter, yeast, and winning!
I love that part of bread making!
Cut it into 24 rolls. Then take each dinner roll and pinch the bottom down so it’s formed into a bun. Put all the rolls onto a parchment lined baking sheet. Cover with the towel and allow to rise another 30 minutes.
Meanwhile, pre-heat your oven to 350 degrees.
Bake, Butter, and Serve
Once your rolls have risen, brush them with egg wash to get those shiny tops. So easy, even an almost 3 year old can do this part!
Bake them for about 18-22 minutes.
Once they’re out of the oven, brush them with PLENTY of melted butter and sprinkle on flaky sea salt! Then savor every bite of your better than Bobby Flay’s Buns!
I promise you won’t be able to eat just one!
Note that these are easily halved for 12 rolls instead.
Tag your best bun pics with #ritzymom and @ritzymomblog on Instagram for a chance to be featured on my stories or feed! And if you know Bobby Flay, let him know I’m ready for a bun showdown!
Better Than Bobby Flay’s Buns
These are the best dinner rolls! Buttery, soft, with a salted and buttery top. Theses will melt in your mouth and be the only dinner or holiday roll you ever make again!
Ingredients
- 1/2 cup butter melted
- 2 large eggs
- 2 large egg yolks
- 1.5 cups whole milk warm
- 1 Tablespoon Milk powder
- 1/2 cup warm water
- 4 1/2 teaspoons active yeast
- 1.5 teaspoons salt
- 1/2 cup granulated sugar
- 6 cups bread flour
Egg Wash
- 1 large egg
- 1 teaspoon water
Butter and Salt for brushing on top
- 4 tablespoons butter
- 1 tablespoon flaky sea salt
Instructions
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The first step for the best dinner rolls ever is to proof your yeast. You want liquid that's 105 to 110 degrees, so make sure to use a thermometer to check.
1. To proof the yeast, sprinkle the yeast on the bottom of the bowl of your stand mixer. Then warm your milk and water to the correct temperature before pouring it over the yeast. Add 1 tsp of sugar. Allow it to sit for about five minutes, until active.
2. Meanwhile, melt up your butter and set it aside. In another small bowl, beat your eggs an egg yolks.
3. Then return to your yeast mixture and mix in the sugar, milk powder, and salt before adding the butter and eggs.
4. Next, use the secret weapon to all killer bread, bread flour!
5. Use a wooden spoon to create a shaggy dough.
6.Then use the dough hook of your stand mixer for the kneading. Set the mixer to "8" and let it knead for about 9-10 minutes.
7. Now, butter up a bowl, set a slightly damp towel over it, and set in your dough ball. Let it rise in a draft-free place for 90 minutes.
8. Once the dough has doubled in size Gently punch down the dough to deflate it before putting it into a floured surface.
9. Cut it into 24 rolls. Then take each dinner roll and pinch the bottom down so it's formed into a bun. Put all the rolls into a parchment lined baking sheet. Cover with the towel and allow to rise another 30 minutes.
10. Meanwhile, pre-heat your oven to 350.
11. Once your rolls have risen, brush them with egg wash to get those shiny tops.
12. Bake them for about 18-22 minutes.
13. Once they're out of the oven, brush them with PLENTY of melted butter and sprinkle on flaky sea salt!
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