Stella's Petite Dinner Rolls

Ingredients

For the dough:

3 1/2 to 4 cups flour

3 teaspoons rapid-rise yeast

1 1/2 teaspoons Stella's Table Essential Sea Salt

1 tablespoon superfine sugar

1 1/2 cups whole milk

1 1/2 tablespoons softened butter

Oil for brushing bowl and 9x13 baking dish

For the topping:

1 large egg

1 tablespoon whole milk

1 teaspoon of Stella's Table Pesto Sea Salt

1 teaspoon of Stella's Table Essential Sea Salt

Instructions:

In a large bowl, combine 3 1/2 cups of flour, yeast, salt and sugar. In a small saucepan, combine milk and butter. Place over low heat until the milk is lukewarm. Pour the milk mixture into the dry ingredients. Mix with a fork until a rough dough is formed, adding more flour (1 tablespoon at a time) if necessary. 

Using a mixer with a dough hook, knead dough until smooth and silky. Place in an oiled bowl with plastic wrap and let rise in a warm place until doubled in size, about an hour. 

Oil a 9x13 baking dish and set aside. Punch the air out of the dough and then pull off pieces that are the size of walnuts. Roll into balls and place on the oiled baking sheet about 1/4" apart from each other. Cover with a kitchen towel and let rise in a warm place for 30 minutes. 

Heat your oven to 425 degrees. When the rolls have risen, prepare the topping by beating the egg and milk. Brush the rolls with the egg mixture and then sprinkle half the rolls with the Pesto Sea Salt and the other half with the Essential Sea Salt. You can also leave plain if you wish. 

Bake the rolls until golden brown, approximately 15 minutes. Transfer to a cooling rack or serve immediately. 

Makes approximately 30 rolls.