Dinner Rolls
User Reviews
4.9
Dinner Rolls
Description
The dough is made by combining warm buttermilk with yeast and sugar to activate the yeast. Additional sugar, egg, softened butter, kosher salt, and flour are added, first mixed with a paddle attachment and then kneaded with a dough hook or by hand to form a soft, slightly sticky, and elastic dough. The dough is allowed to rise in a greased bowl until doubled in size. The risen dough is punched down, divided, and shaped into individual rolls.
The rolls are baked until golden and brushed with butter while warm to enhance softness and add flavor. Flaky sea salt on top provides a slight crunch and a hint of salinity that contrasts the sweet and buttery dough. They are ideal as table bread accompanying meals.
If the dough is too sticky, additional flour can be added cautiously by the tablespoon. Whole milk can substitute for buttermilk, though it alters the flavor and texture slightly. Leftover rolls should be stored in an airtight container at room temperature and are best consumed within three days. The dough or shaped rolls can be made ahead or frozen according to detailed instructions.
Ingredients
- 1 cup buttermilk about 110 degrees F, warm
- 2 1/4 teaspoons instant yeast 1 packet
- 2 tablespoons granulated sugar divided, plus 1 teaspoon
- 1 egg large
- 1/4 cup unsalted butter softened
- 1 teaspoon kosher salt
- 3 cups all-purpose flour
- butter for topping rolls, flaky sea salt
- sea salt for topping rolls, flaky sea salt
Instructions
- In the bowl of a stand mixer, whisk together the buttermilk, yeast, and 1 teaspoon of the granulated sugar. Let sit for 5 minutes.
- Add the remaining 2 tablespoons of sugar, egg, softened butter, salt, and 1 cup of the flour. Mix on low with the paddle attachment until well combined. Use a spatula to scrape down the sides of the bowl. Add the remaining flour. Switch to the dough hook and mix for about 2 minutes or until the dough forms a ball and pulls away from the sides of the bowl. If the dough is too sticky add a little more flour, 1 tablespoon at a time. The dough should be elastic and a little sticky, but still workable.
- You can use the dough hook to knead the dough for 3 to 5 minutes or you can transfer the dough to a lightly floured surface and knead by hand. Make sure you flour your hands if you are kneading by hand.
- Spray a large bowl with cooking spray and place the dough in the bowl. Cover the bowl with plastic wrap or a clean kitchen towel. Place the bowl in a warm, draft free place and let rise for 1 hour or until doubled in size.
- Grease a 9x13-inch baking pan or large cast iron skillet with softened butter and set aside.
- Punch the dough down and use a sharp knife or bench scraper to divide it into 14 to 16 equal pieces. Take portioned dough in one hand and use your fingers of the other hand to pull and stretch the dough over itself so the top is smooth, pinching it at the bottom. Roll each portion on your work surface until smooth and round. Place in the prepared pan, leaving a little space in between each dough ball.
- Cover with plastic wrap or a clean kitchen towel and let rise for about 1 hour or until doubled in size.
- Preheat the oven to 350 degrees F. Bake for 20 to 25 minutes or until the rolls are golden brown on top. Remove from the oven and brush the warm rolls with butter and sprinkle with flaky sea salt, if desired.
Notes
- Add extra flour gradually if the dough feels too sticky, one tablespoon at a time, until workable.
- If buttermilk is unavailable, substitute whole milk understanding the texture and flavor will differ slightly.
- Store leftover rolls in an airtight container at room temperature for up to three days.
- Refer to additional instructions for making the rolls ahead of time or freezing for later baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15rolls
Amount Per Serving
Calories 141 kcal
% Daily Value*
| Calories | 141kcal | 7% |
| Carbohydrates | 22g | 7% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 20mg | 7% |
| Sodium | 185mg | 8% |
| Potassium | 73mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 118IU | 2% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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