Servings
Font
Back
Amazing Dinner Rolls
5 from 195 votes

Amazing Dinner Rolls

Amazing Dinner Rolls are yeast-leavened bread rolls made from warm water, milk, butter, sugar, eggs, salt, and all-purpose flour. The dough undergoes two stages of mixing and a long rise before shaping into balls and rolling out. The result is a slightly sticky, soft dough that bakes into rolls with a tender crumb and light texture, suitable for any meal.

Prep Time
30 mins
Cook Time
15 mins
Additional Time
2 hrs 30 mins
Total Time
3 hrs 5 mins
Servings: 24 rolls
Course: Bread
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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).
  3. Add in 2 cups flour and mix until well combined.
  4. 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).
  5. 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.
  6. Punch dough down all over. Divide dough into two equal portions. Shape each portion into a ball.
  7. 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).
  8. Spread each circle of dough evenly with 2 Tbsp softened butter.
  9. 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.
  10. 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).
  11. Cover rolls loosely with greased plastic wrap and let rise in a warm place until double in size, about 1 hour.
  12. During the last 15 minutes of rising preheat oven to 375 degrees.
  13. Remove plastic wrap and bake rolls in preheated oven for 15 - 19 minutes until golden brown.
  14. 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.