There’s something magical about the aroma of freshly baked bread wafting through the house. These soft and fluffy dinner rolls are the perfect addition to any meal, offering a warm, buttery delight that’s hard to resist. Whether you’re serving them alongside a hearty stew or using them to mop up gravy from a roast, these rolls promise to be a crowd-pleaser at your table.
Steps
- Begin by mixing warm milk, yeast, and one tablespoon of sugar in a mixing bowl and let it rest for five minutes. If you don’t have a stand mixer, mix by hand with a wooden spoon or silicone spatula.
- Add the remaining sugar, egg, butter, salt, and one cup of flour to the mixture. Use a dough hook or paddle attachment to blend on low, then gradually add the rest of the flour and mix until the dough forms and detaches from the bowl.
- Knead the dough for five minutes either in the mixer or by hand on a floured surface. If it becomes overly sticky, gradually add small amounts of flour until the dough is soft and slightly tacky. Perform the “windowpane test” to ensure it’s kneaded enough.
- Lightly grease a large bowl, place the dough inside, and cover it. Allow the dough to rise in a warm area for 1-2 hours until it doubles in size.
- Prepare a baking pan by greasing it. Punch down the dough to release air, then divide it into 14-16 pieces. Shape each piece into a smooth ball and arrange them in the prepared pan.
- Cover the shaped rolls and allow them to rise again for about one hour until puffy. Preheat the oven to 350°F (177°C) while they rise.
- Bake the rolls for 20-25 minutes on a lower oven rack until they are golden brown. If the tops brown too quickly, cover them loosely with foil. Optionally, brush the warm rolls with honey butter before serving.
Ingredients
- 1 cup (240ml) whole milk, warmed to approximately 110°F (43°C)
- 2 and 1/4 teaspoons instant yeast (like Platinum Yeast from Red Star), equivalent to 1 standard packet
- 2 tablespoons granulated sugar, divided
- 1 large egg
- 1/4 cup (56g) unsalted butter, softened to room temperature and divided into 4 parts
- 1 teaspoon salt
- 3 cups (390g) all-purpose flour or bread flour, spooned and leveled
- Optional topping: 2 tablespoons (28g) melted unsalted butter combined with 1 tablespoon honey
FAQ
- Can I prepare dinner rolls in advance?
- Yes, you can prepare the rolls ahead of time. After shaping the rolls, cover them tightly and refrigerate for up to 16 hours. Before baking, allow them to rise at room temperature for 1-2 hours.
- What type of yeast should I use for this recipe?
- You can use either active dry yeast or instant yeast. If using active dry yeast, be prepared for slightly longer rise times. Platinum Yeast from Red Star is recommended for this recipe due to its natural dough improvers.
- Can I freeze the dinner rolls?
- Certainly! After shaping the rolls, freeze them in a greased baking pan. Once frozen, transfer them to a freezer bag if needed. When ready to bake, allow them to thaw and rise for about 4-5 hours before baking as directed.
- What is the best flour to use for these dinner rolls?
- Both all-purpose flour and bread flour work well. Bread flour will give the rolls a chewier texture, but they will remain soft and fluffy regardless of which flour you choose.
- How can I ensure my dough rises properly?
- Make sure your yeast is not expired and use a warm environment for rising. You can find more tips in the Baking with Yeast Guide, which is a helpful resource for troubleshooting common yeast issues.
Tips
- Use Whole Milk for Best Results: While you can use nondairy or low-fat milk, opting for whole milk will give your dinner rolls a superior flavor and texture due to its higher fat content.
- Ensure Yeast is Fresh: Check the expiration date on your yeast package to prevent dense rolls. Fresh yeast is crucial for a proper rise, resulting in soft and fluffy dinner rolls.
- Properly Measure Flour: Avoid dense rolls by spooning and leveling your flour instead of scooping it directly from the bag. This method ensures you don’t use too much flour, which can lead to a heavier dough.
- Make Ahead for Convenience: If time is limited, prepare the rolls in advance. After shaping, refrigerate them for up to 16 hours, then let them rise at room temperature for 1-2 hours before baking. This option allows for fresh rolls without the last-minute rush.
Equipment
- Electric Stand Mixer – Useful for mixing and kneading dough with a dough hook or paddle attachment.
- Bench Scraper – Helpful for dividing and shaping the dough.
- 9×13-inch Glass Baking Pan – Preferred for baking the rolls to ensure even browning.
- Pastry Brush – For applying melted butter or honey butter to the rolls.
