Description
These homemade dinner rolls are delightfully light, fluffy, and buttery. Perfectly soft with a golden brown crust, they make a delicious accompaniment to any meal. This classic bread recipe uses active dry yeast for a perfect rise and is brushed with melted butter for an irresistible finish.
Ingredients
Scale
Dough Ingredients
- 1/4 cup unsalted butter, sliced thin
- 1/4 cup granulated sugar
- 1 teaspoon kosher salt
- 1 1/4 cups whole milk, divided
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1 large egg, beaten
- 3 1/2 cups all-purpose flour (more may be needed)
- 1 teaspoon vegetable oil
Finishing Butter
- 1/4 cup unsalted butter, melted
Instructions
- Prepare Butter and Dry Ingredients: Slice 1/4 cup unsalted butter as thinly as possible and place it in the bottom of a stand mixer bowl. Add 1/4 cup granulated sugar and 1 teaspoon kosher salt to the bowl.
- Warm Milk: Heat 1 1/4 cups whole milk in the microwave in 15-30 second intervals until the milk temperature ranges between 105-110°F. Pour 1 cup of this warmed milk into the stand mixer bowl with the butter; no need to stir, just leave it to sit.
- Activate Yeast: Stir 2 1/4 teaspoons active dry yeast into the remaining 1/4 cup warm milk. Let it sit for about 5 minutes until the mixture becomes foamy, indicating the yeast is active. Add this foamy yeast mixture and the beaten egg to the mixer bowl.
- Combine Ingredients: Using the hook attachment, start mixing everything together. Gradually add 3 1/2 cups all-purpose flour, one cup at a time, scraping down the sides as needed. After the flour is incorporated and the mixture forms a dough, increase mixer speed to medium-high to knead the dough.
- Knead Dough: Continue kneading the dough for 3 minutes. If the dough sticks excessively to the bowl sides, add flour a little at a time (up to 1/2 cup) until the dough pulls away cleanly from the sides, though slight sticking at the bottom is okay.
- First Rise: Lightly oil a large bowl with 1 teaspoon vegetable oil. Transfer the dough to this bowl, turning it to coat all sides with oil. Cover with plastic wrap and let it rise in a warm place for 1-2 hours, or until it doubles in size.
- Prepare Baking Dish: Melt 1/4 cup unsalted butter. Brush a 9″x13″ baking dish lightly with some of the melted butter; reserve the rest for later.
- Shape Rolls: Punch down the risen dough to release air bubbles. Divide it into 15 equal pieces. Stretch each piece and tuck the ends underneath to form smooth balls, pinching seams closed. Roll gently between your hands to shape.
- Second Rise: Place the shaped dough balls seam side down in the prepared baking dish in 3 rows of 5. Cover again with plastic wrap and let the rolls rise for about 1 hour until doubled in size.
- Bake Rolls: Preheat the oven to 350°F (175°C). Remove plastic wrap and bake the rolls for 20-25 minutes until the tops are golden brown and sound hollow when tapped.
- Finish and Serve: Immediately brush the hot rolls with the reserved melted butter. Serve warm for the best flavor and texture.
Notes
- These dinner rolls are exceptionally light and fluffy with a rich buttery flavor.
- Use fresh, active dry yeast for a reliable rise.
- Milk temperature should not exceed 110°F to avoid killing the yeast.
- If dough is sticky during kneading, add flour gradually to avoid overly dense rolls.
- Brushing the rolls with melted butter right after baking keeps them soft and enhances flavor.
- Store leftover rolls in an airtight container to maintain freshness.
Nutrition
- Serving Size: 1 roll
- Calories: 193
- Sugar: 4 g
- Sodium: 169 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 1 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 29 mg
