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Amazing Dinner Rolls
5 from 12 votes

Amazing Dinner Rolls

Amazing Dinner Rolls are soft, fluffy yeast rolls made with a rich dough that includes eggs, butter, and milk. The dough is proofed twice for a tender crumb, then shaped into crescent-like rolls by rolling triangular dough segments. Baking results in golden-brown rolls with a slightly sweet buttery flavor and a tender interior ideal for dinner or sandwiches.

Prep Time
2 hrs
Cook Time
15 mins
Servings: 24
Course: Side Dish, Bread, Dinner, Others
Cuisine: American, Canadian

Ingredients

  • 3/4 cup water warm
  • 4 ½ teaspoons active dry yeast
  • 1 teaspoon granulated sugar
  • 3 large egg beaten
  • 1/2 cup butter room temperature, salted
  • 1/2 cup granulated sugar
  • 5 ½ cups all-purpose flour
  • 1/2 teaspoon salt
  • 3/4 cup milk scalded *see note below on scalding milk
  • vegetable oil
  • butter for brushing, melted

Instructions

    Cup of Yum
  1. Pour the warm water in the bowl of a stand mixer. Fit the mixer with the dough hook attachment.Add the yeast and 1 teaspoon of sugar to the water. Stir. Allow mixture to foam and proof for 15 minutes.
  2. Add the beaten eggs, room temperature butter and 1/2 cup granulated sugar to the yeast mixture. Mix on low speed until combined.
  3. Add 1 cup flour and the salt. Mix until just combined.Add milk and mix again.
  4. Continue to add flour, 1/2 cup at a time, until correct consistency is achieved. Dough should just slightly stick to fingers. (Do not use more than 5 ½ cups flour.)
  5. Cover bowl with a kitchen towel and let dough rise for 45 minutes. Punch dough down, and let rise again for 45 minutes.
  6. Divide dough in half. Roll each half into a large circle and cut 12 equal 'pie' pieces. Roll dough triangles from the wide end into a crescent shape. Place rolls on a greased baking sheet.
  7. Cover rolls and let rise another 30 minutes or until doubled in size.
  8. Bake rolls at 375° F. for 14 to 15 minutes, or until golden-brown. Remove from oven and brush tops with melted butter.

Notes

  • Scald milk by heating until it is warm and edges become slightly foamy but before boiling, then let it cool until lukewarm before adding to the dough.