Dinner Rolls
User Reviews
5
Dinner Rolls
Description
These Dinner Rolls rely on a classic yeast dough made with warm milk, sugar, butter, egg, and flour. The gradual addition of flour during mixing achieves a soft dough that is kneaded until smooth but slightly sticky. The dough undergoes two rises: the initial 30 minutes to develop gluten and then shaping into rolls followed by another rise to allow puffing up for a fluffy interior.
Baking the rolls in a greased 9x13-inch pan creates even heat exposure. They turn light golden brown within 12-15 minutes, developing a thin crust. Brushing the baked rolls with melted butter enhances their richness. This yields soft and tender rolls suitable for dinner accompaniments or snacks.
The recipe notes an option to adjust the milk type (skim to whole) for varying richness. When dividing the dough for 24 rolls, a stepwise portioning method is described to achieve uniform sizes. If the rolls brown too fast, they may be tented with foil during baking.
Ingredients
- 4 -5 cups all-purpose flour divided
- 2 tablespoons instant yeast
- 1/3 cup granulated sugar
- 1 teaspoon salt
- 1 ½ cups milk about 105-110 F, warm
- 6 tablespoons butter at room temperature
- 1 egg at room temperature, large
- 2 tablespoons butter melted
Instructions
- Grease a rimmed 9x13-inch baking dish. Set aside.
- Combine 3 cups of flour, yeast, sugar, salt, warm milk, 6 tablespoons butter, and egg in the bowl of a stand mixer.
- Mix on low using the dough hook until the ingredients are combined.
- Continue adding flour, 1/4 cup at a time, until the dough clears the sides of the bowl and clings to the dough hook. The dough should feel smooth and slightly sticky but shouldn't come off on your fingers if you pinch it.
- Continue to knead on low for 2 minutes.
- Cover the bowl.
- Let the dough rise for 30 minutes in a warm, draft-free spot.
- Uncover, and deflate the dough by punching down.
- Divide dough to form 24 rolls.²
- Place rolls onto prepared baking pan.
- Cover, and let rolls rise for an additional 30 minutes in a warm draft-free place.
- Toward the end of the rising time, preheat oven to 375 F.
- Bake the rolls for 12-15 minutes, or until light golden brown.³
- Remove rolls and brush with the 2 tablespoons melted butter.
Notes
- Using whole milk yields richer rolls, while skim milk works fine for lighter texture.
- Divide dough carefully to form 24 evenly sized rolls for consistent baking.
- If rolls brown too quickly, tent loosely with foil during baking to prevent overbrowning.
- Nutrition values given are estimates and may vary based on ingredient brands.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24rolls
Amount Per Serving
Calories 133 kcal
% Daily Value*
| Serving | 1roll | |
| Calories | 133kcal | 7% |
| Carbohydrates | 19g | 6% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 18mg | 6% |
| Sodium | 139mg | 6% |
| Potassium | 48mg | 1% |
| Sugar | 3g | 6% |
| Vitamin A | 150IU | 3% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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