Chef Tom Colicchio’s fluffy, buttery dinner rolls may be the best we’ve ever eaten. The secret? Barley malt syrup, a molasses-thick liquid sweetener that adds a hint of malty flavor.
- 3⁄4 cup milk, heated to 115°
- 1 tsp. active dry yeast
- 1 tsp. barley malt syrup or dark corn syrup
- 2 cups flour
- 1 1⁄2 tsp. kosher salt
- 2 1⁄2 tbsp. unsalted butter, cut into 1/2″cubes, softened
- 1⁄4 cup clarified butter, for greasing and brushing
- Fleur de sel, to garnish
- Stir together milk, yeast, and malt syrup in a large bowl; let sit until foamy, 10 minutes. In a medium bowl, whisk together flour and salt; add to milk mixture along with butter and stir with a wooden spoon until a dough forms. Transfer to a lightly floured work surface and knead until smooth, 5-6 minutes. Transfer dough to a lightly greased bowl and cover with plastic wrap; let sit until nearly doubled in size, about 1 hour. Uncover and punch down dough; cover and let sit until puffed, about 45 minutes.
- Heat oven to 325°. Portion dough into fourteen 1 1⁄2“-diameter balls, about 1 1⁄4 oz. each, and transfer to a greased 8″ cast-iron skillet or 8″ x 8″ baking pan, nestling them side by side; cover loosely with plastic wrap and let sit until doubled in size, about 2 hours. Brush with clarified butter and bake until puffed and pale golden brown, 20-22 minutes. Transfer to a rack and brush with more clarified butter; sprinkle each roll with a small pinch of fleur de sel and serve warm.