Amazing Dinner Rolls
User Reviews
5
Amazing Dinner Rolls
Description
This recipe for Amazing Dinner Rolls starts by activating active dry yeast in warm water with sugar, then combining with warm milk, softened butter, an egg, and salt. Initial mixing with a whisk attachment dissolves ingredients before flour is added. Changing to a dough hook, the remaining flour is incorporated until the dough is elastic and slightly sticky, indicating proper hydration and development.
The dough rises in a greased bowl covered with lightly greased plastic wrap until doubled in size, usually about 1.5 hours in a draft-free warm spot. After punching down, it is divided and shaped into balls which are then rolled out into circles approximately 13 to 14 inches across, maintaining even thickness.
The balanced ingredients and fermentation produce dinner rolls with soft crumb and slight chewiness. The dough’s stickiness signals readiness and contributes to a tender finished roll without being heavy.
Ingredients
- 1/3 cup (78ml) water 110 - 115 degrees, warm
- 2 1/4 tsp active dry yeast
- 1/3 cup + 1/4 tsp (68g) granulated sugar
- 1 1/3 cups (315ml) whole milk warmed to 110 - 115 degrees
- 3/4 cup (170g) butter softened, divided, salted
- 1 egg at room temperature, large
- 1 1/2 tsp salt
- 4 1/2 cups (22.5 oz) all-purpose flour scoop and level to measure
Instructions
- In bowl of an electric stand mixer whisk together warm water, yeast and and 1/4 tsp sugar. Let rest 5 - 10 minutes until mixture is foamy.
- Fit mixer with whisk attachment. Add in 1/3 cup sugar, warm milk, 5 Tbsp butter, egg and salt to yeast mixture. Blend (butter will remain separated at this point and that's fine).
- Add in 2 cups flour and mix until well combined.
- Switch mixer to a dough hook attachment. Add remaining 2 1/2 cups flour and mix until dough is nearly smooth and is elastic, about 4 - 5 minutes (dough should be slightly sticky).
- Transfer dough to a greased, large mixing bowl and cover bowl with greased plastic wrap. Allow dough to rise in a warm place, free from draft, until double in volume, about 1 1/2 hours.
- Punch dough down all over. Divide dough into two equal portions. Shape each portion into a ball.
- Roll each dough ball out on a lightly floured surface into a large circle about 13 - 14 inches across (try to keep dough as much of an even thickness as possible).
- Spread each circle of dough evenly with 2 Tbsp softened butter.
- Cut each circle into 4 equal quarters, then each quarter into 3 wedges (just imagine cutting pizza slices or pie slices). Roll each wedge up, beginning on wide (outside) edge.
- Transfer rolls to a buttered 18 by 13-inch cookie sheet (the tip of the rolled wedge should be tucked on the bottom. Note that you can fit 3 rows of 8 rolls).
- Cover rolls loosely with greased plastic wrap and let rise in a warm place until double in size, about 1 hour.
- During the last 15 minutes of rising preheat oven to 375 degrees.
- Remove plastic wrap and bake rolls in preheated oven for 15 - 19 minutes until golden brown.
- Remove from oven and brush with remaining 3 Tbsp butter (preferably melted). Serve warm or allow to cool and store in an airtight container.
Notes
- Allow eggs to come to room temperature by resting them in warm water 5–10 minutes before use.
- Adjust flour slightly for local climate or altitude; the dough should be sticky but not overly dry or gummy.
- The dough should stick slightly to the bowl bottom and a clean fingertip, then spring back when pulled away.
- Excessive flour addition can lead to heavy rolls, so measure carefully.
User Reviews
Overall Rating
5
You'll Also Love
