Big Soft Dinner Rolls
User Reviews
5
Big Soft Dinner Rolls
Description
Big Soft Dinner Rolls start with proofing yeast in warm water mixed with sugar for activation. The yeast mixture is then combined with warm milk, butter, egg, and salt, forming the base of the dough. Gradually incorporating flour and kneading with a dough hook produces a smooth dough that rises until doubled in size. After dividing the dough into 24 balls, pairs are placed in muffin tins and undergo a second rise before baking at 350°F. This baking approach provides soft edges and a tender interior, suitable for dinner sides or fresh sandwiches.
The rolls have a subtle sweetness from the sugar balanced by salt, with richness from butter and egg, contributing to their soft texture. The twice-rise process develops flavor and structure, while baking in muffin cups gives each roll a consistent round shape.
These rolls can be served warm with butter, alongside soups or salads, or used to make sliders. The recipe yields enough rolls for a large gathering or family meal.
Using milk at the specified warm temperature is important for yeast activation. A range of flour amounts accommodates variations in humidity and flour type, ensuring workable dough. Any kind of milk from skim to whole can be used without affecting the texture significantly.
Ingredients
- 1/4 cup granulated sugar
- 2 ¼ teaspoons active dry yeast (1 pkg.)
- 1/4 cup water 110-115 F, warm
- 1 cup milk 110-115 F, warm
- 1/4 cup butter melted
- 1 egg lightly beaten, large
- 1 tsp salt
- 3-4 cups all-purpose flour
Instructions
- In a small bowl, combine sugar, yeast, and warm water. Let yeast sit until it foams (5-10 minutes).
- In a the bowl of a stand mixer fitted with a paddle attachment, mix the warm milk, melted butter, egg, and salt.
- Add the yeast mixture to the milk mixture; stir to combine.
- Stir in 3 cups of flour.
- Switch to dough hook. Stir in remaining flour as needed until dough clings to dough hook but clears the sides of the bowl.
- Knead for 5-10 minutes to make a smooth, elastic dough.
- Grease a bowl and place dough in, turning to grease the top. Cover with a clean, damp cloth.
- Place in a warm location; let rise until doubled in size, about 60-90 minutes.
- Grease a 12-cup muffin pan.
- Punch down the dough and divide into 24 pieces.
- Roll each piece into a ball. Place two balls in each muffin cup.
- Cover with a clean towel.
- Let rolls rise in a warm place until nearly doubled in size, about 30-45 minutes.
- Preheat oven to 350 F.
- Bake rolls for 20-25 minutes, or until tops are browned and rolls are done. (Check rolls after 15 minutes, and cover loosely with foil to prevent excess browning, if needed.)
Notes
- Milk of any fat content, from skim to whole, can be used effectively in this recipe.
- Accurate water temperature (110-115°F) is essential to activate the yeast properly.
- Using a stand mixer with paddle and dough hooks facilitates kneading but dough can be kneaded by hand if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12rolls
Amount Per Serving
Calories 184 kcal
% Daily Value*
| Serving | 1roll | |
| Calories | 184kcal | 9% |
| Carbohydrates | 29g | 10% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 24mg | 8% |
| Sodium | 243mg | 10% |
| Potassium | 89mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 175IU | 4% |
| Calcium | 32mg | 3% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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