Dinner Rolls
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4.9
72 reviews
Excellent
Dinner Rolls
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These Dinner Rolls bake into soft, tender bread with a lightly sweet flavor from sugar and a tender crumb from buttermilk and butter. The dough is enriched with eggs for color and texture, and a honey butter glaze adds a shiny sweetness. This recipe calls for proofing with rapid rise yeast and recommends monitoring oven temperatures carefully, resulting in fluffy, golden rolls.
Description
The Dinner Rolls recipe utilizes a combination of all-purpose flour, sugar, instant yeast, cornstarch, salt, buttermilk, milk, water, butter, and eggs. The dough is mixed and kneaded using a stand mixer with a paddle attachment before switching to a dough hook to develop gluten. The buttermilk and butter enrich the dough, and eggs add moisture and tenderness.
Proofing and baking at controlled low temperatures initially help the dough rise thoroughly and finish baking to a golden color. The optional honey butter glaze applied to the rolls after baking imparts a glossy, sweet finish. The recipe provides an alternative heating method with a microwave for melting butter and suggests using a metal baking dish with close attention to baking times.
These rolls are versatile sides suitable for dinners or sandwiches, offering a soft texture balanced with a slight sweetness that complements savory dishes well.
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Ingredients
- 3 ½ cups all-purpose flour divided
- 2 Tablespoons granulated sugar
- 1 Tablespoon cornstarch
- 2 ½ teaspoons instant yeast rapid rise
- 1 ¼ teaspoons salt
- ½ cup whole milk plus additional for brushing tops of rolls
- ½ cup water
- 7 Tablespoons butter divided, unsalted
- 1 egg room temperature, plus 1 egg yolk, lightly beaten
HONEY BUTTER GLAZE (optional)
- 2 Tablespoons butter salted
- 1 Tablespoon honey
Instructions
- Preheat oven to 200°F (95C).
- In the bowl of a stand mixer fitted with a paddle attachment, combine 3 cups (375g) flour, sugar, cornstarch, yeast, and salt. Stir until ingredients are well-combined.
- In a small saucepan¹ combine milk, water, and 5 ½ Tablespoons butter (reserve remaining 1 ½ Tablespoon for greasing the pan) on the stovetop over low heat. Stir occasionally until butter is melted and mixture reaches 110-115°F / 43-46°C (If the milk mixture becomes too hot, just remove it from the heat and allow it to cool down to the correct temperature range before proceeding)
- With your stand mixer on low speed, slowly pour milk mixture into the bowl, stirring until combined.
- Add lightly beaten egg and egg yolk and increase speed to medium, stirring until completely combined (be sure to scrape down the sides and bottom of the bowl as needed to ensure all flour is absorbed).
- If you have one, switch your paddle attachment out for a dough hook and continue to stir on medium-low speed. Gradually add up to remaining ½ cup (65g) flour + additional as needed. What you are looking for is a dough that clings to itself and pulls away from the sides of the bowl. It should develop a soft, elastic texture and will still be slightly tacky to the touch but shouldn’t be very sticky. You may need less or more flour than the additional ½ cup indicated, go by the texture of your dough rather than measurements.
- Transfer your dough to a lightly oiled, heatproof bowl and cover tightly with plastic wrap. Allow to rest in a warm place (I usually place mine on top of my preheating oven) for 10 minutes.
- While your dough is resting, prepare a 9x13 glass² baking dish. Use your remaining 1 ½ Tablespoons of butter and melt this in your dish. I like to just set the butter in my baking dish and pop it in the oven for a few minutes (since my oven is already running) until melted.
- Once dough has rested, transfer to a clean, lightly floured surface and divide into 15 pieces, shaping each into a smooth, round ball.
- Arrange into prepared dish and cover with aluminum foil
- Transfer covered dish to 200F oven and turn off your oven. Leave the covered dish in your warm (but now turned-off) oven to rise for 15 minutes.
- After 15 minutes, remove dish from oven but leave it covered. The rolls will continue to rise while your oven preheats.
- Preheat oven to 350F (175C).
- Once oven is preheated, remove foil and lightly brush rolls with additional milk, if desired (helps encourage a browned top).
- Transfer to 350F (175C) oven and bake for 18-20 minutes or until rolls are cooked through and beginning to turn a light golden brown on top (do not over-bake rolls or they will be dry).
- Serve warm, if desired prepare honey butter glaze by melting together 2 Tablespoons salted butter and 1 Tablespoon honey and brushing over rolls while they are still warm.
Equipments used:
Notes
- You can melt the milk, water, and butter mixture in a microwave-safe bowl in 20-second increments to reach the proper temperature between 110°F and 115°F.
- A metal baking dish can be used instead of a glass dish but watch baking time closely as it may reduce.
Nutrition Information
Show Details
Serving
1dinner roll (does not include optional honey butter)
Calories
172kcal
(9%)
Carbohydrates
23g
(8%)
Protein
4g
(8%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Monounsaturated Fat
2g
(10%)
Cholesterol
40mg
(13%)
Sodium
204mg
(9%)
Potassium
8mg
(0%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
4IU
(0%)
Vitamin C
3mg
(3%)
Calcium
2mg
(0%)
Nutrition Facts
Serving: 15dinner rolls
Amount Per Serving
Calories 172 kcal
% Daily Value*
| Serving | 1dinner roll (does not include optional honey butter) | |
| Calories | 172kcal | 9% |
| Carbohydrates | 23g | 8% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 40mg | 13% |
| Sodium | 204mg | 9% |
| Potassium | 8mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 4IU | 0% |
| Vitamin C | 3mg | 3% |
| Calcium | 2mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
72 reviews
Excellent
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