Homemade Dinner Rolls
User Reviews
5
Homemade Dinner Rolls
Description
The recipe starts by activating yeast with sugar and warm water, then combines scalded milk, softened butter, sugar, salt, and egg to form a rich dough. Flour is added gradually until the dough pulls away from the bowl and remains slightly sticky, ensuring a soft texture. After rising, the dough is shaped into ping-pong ball-sized rolls with smooth tops and allowed to rise again before baking.
When baked, the rolls develop a golden crust with a light, airy interior. Melting additional butter over the rolls after baking can enhance moisture and flavor. These rolls serve well as a side for soups, stews, or holiday dinners or as bases for sliders.
For those without a stand mixer, hand-kneading after adding flour also works, aiming for a soft but manageable dough. Storing cooled rolls in a sealed bag in the refrigerator keeps them fresh for several days, and quick reheating in the microwave wrapped in a paper towel revives their softness.
Ingredients
- 2 tablespoons yeast active, dry
- 1 tablespoon sugar
- 1/2 cup water warm
- 1 cup milk scalded (microwave for 1.5 min, whole
- 1/2 cup butter softened (you can use salted or unsalted butter)
- 1/2 cup sugar
- 1 teaspoon kosher salt or sea salt
- 1 egg large
- 5-6 cups flour
- 2-3 tablespoons butter melted
Instructions
- Combine yeast, 1 tablespoon sugar, and warm water in a small bowl and set aside.
- In a large stand-mixer bowl with a dough hook attachment combine scalded milk, softened butter, 1/2 cup sugar, salt, and egg. Stir until well combined.Stir in yeast mixture.
- Add 4 cups flour, adding 1/2 cup flour at a time until the dough pulls away from the sides of the bowl, it should still be slightly sticky. You may need more flour or even a little less than the full amount- it is best to eyeball this and go by feel than exact amounts.
- Slightly oil a large mixing bowl. Place dough in bowl and turn once to lightly cover dough in oil. Cover lightly with plastic wrap or light kitchen cloth.
- Allow dough to rise for 1 hour. Punch down dough. Lightly knead on a floured surface if dough is too sticky.
- Break off sections to form into small rolls. They should be roughly the size of a ping-pong ball (or approximately 2 oz.). Pinch the bottom of the rolls (so you have a smooth, round top) and place seam-side down in a greased 9x13 glass baking dish. You should be able to get 6 rows of 4 rolls (24 rolls total) and possibly a few extra.
- Cover lightly with plastic wrap (greased so dough doesn't stick to it) or light kitchen towel and allow to rise 30-45 minutes or until rolls have at least doubled in size.
- Bake at 375 degrees for 10 to 12 minutes or until tops of the rolls become light golden brown. Tip: This recipe may vary by elevation, if the middle of the rolls seem too doughy, lightly cover with foil and bake another 3-5 minutes or until centers are light and fluffy.Remove from oven and brush the tops of the rolls with melted butter. Cool slightly and serve.
Notes
- Cool rolls completely before storing in a sealed bag in the refrigerator to keep them fresh for 2–3 days.
- Reheat individual rolls wrapped in a damp paper towel in the microwave for a few seconds to restore softness.
- If a stand mixer is unavailable, knead the dough by hand on a floured surface until smooth, adding flour cautiously to avoid stiffness.
- Adjust flour quantity by feel; dough should remain slightly sticky for the best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24dinner rolls
Amount Per Serving
Calories 169 kcal
% Daily Value*
| Calories | 169kcal | 8% |
| Carbohydrates | 26g | 9% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 21mg | 7% |
| Sodium | 148mg | 6% |
| Potassium | 47mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 178IU | 4% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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